Baklava

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I made this for a 6th grade class learning about Greek food everyone love it. This the 1st time I made it. My hint is to keep the phi-lo dough moist with a towel to keep from drying out. But it rips little you can still peace together and butter together. Great Taste.

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OMG IS THIS DELICIOUS!! MADE WITH ALL WALNUTS (TRUE GREEK STYLE, A BIT LESS LEMON AND EVERYTHING ELSE THE SAME EXCEPT LAYERED MORE SHEETS (USED WHOLE BOX. LOVE THE CARDAMOM IN IT, BUT I COOK A LOT OF DISHES WITH IT. THE ONLY THING I WILL CHANGE NEXT TIME IS TO MAKE 1 1/2 TIMES THE SYRUP. WE LIKE IT REALLY STICKY.

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I made this for our progressive dinner-Greek. Wonderful,everyone loved it. The only thing I changed were the nuts. I used 1/3 pecans, 1/3 pistachios and 1/3 cashews. Awesome. Emeril hasn't let me down yet! Great recipe - a little time consuming but well worth the effort.

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I've made Baklava before, and this recipe is outstanding!

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This turned out to be fairly easy to make and everyone agreed that it was DELICIOUS! This has become my go to recipe!

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I have never tried Chef Emeril's recipes before. This was my first time and I must say I was not disappointed. Baklava turned out soooo delicious that everyone loved it and told me that it tastes totally like the one you buy from bakeries/stores. Lot's of steps involved in making this dish but it is all worth is and the it totally tasted like an authentic, Arabian delight :

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First time making baklava.. and this is a tedious, albeit worthwhile adventure! Be sure towel is moist when working with dough, and watch the sugar/honey mixutre so it doesn't boil over !
oops! i had extra nuts at the end, which means i could have added more between layers... i ended up with 3 layers of nuts... ran out of dough. have to add more than 3/4 cup.
thanks for the challenge Emeril! it's in the oven right now, smells heavenly! We are hosting a Middle Eastern gourmet club tomorrow.. so the cardamom is such a nice hint of flavor!

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Perfect! Great flavors. I added orange blossom water and rose water though. I used both pistachio and walnut from the food processor. Any baklava is time consuming. The trick is to work fast with gentle hands. The moist towel can be tricky. Not too wet or the phyllo will stick.

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This is THE best Baklava I have ever had. I have made this multiple times and it is always a hit with everyone. Takes patience to make, but worth every minute!

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this was a job well done , i used almonds instead of walnuts , they turned out perfect. I couldnt get my sister off of them , all my family liked them . well done emeril