Baklava

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This was definitely the best Baklava I have ever had, and that was echoed by about 10 others! I did use the graham crackers like he did on TV and I used about a 60/40 ratio of pistachios to walnuts. I was worried because my pistachios were roasted and salted, but it tasted great!

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Personal opinion...parents from Poland and still with us after WWII...Pistachios and Zweiback make a textural and flavor difference. Delicious recipe. THANK YOU Michael.
Annie, Fremont, CA

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Great recipe Michael. I especially like watching you make it with your mom and dad. I followed your recipe but used graham crackers like you did on tv. I also added fresh raspberries and Chambord to the syrup and used Tupelo Honey. It's awesome.

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This was awesome! not as hard as I thought it would be. Next time I won't use all the liquid... it made it a little bit soupy. not a lot just slightly. I also used graham cracker crumbs like he said on tv. I also used 2.5 sticks of butter. I figured, I could always melt more. Very impressive dish. Pretty too!

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I don't write many reviews but this is one of the best desserts on this website. This is the 3rd time I've made this and it actually gets easier each time. I don't think its too labor intense at all. Just need to plan out enough time. Have everything ready to go before you start to assemble and it goes smoothly. I did use most of the butter - maybe had about 1/2 of a stick left over. I used the Athens brand phyllo and I did cut it in half and had just enough for a 9 x 13 pan. As for the syrup I used most of it. (what I had left I used to sweeten a pitcher of iced tea. If you're a new cook try this. It will impress everyone!

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I used all of the ingredients, all the butter, and the syrup , it was restaurant quality ! I was afraid to do it at first but I tasted it after 8hrs or soaking in the syrup and I was amazed, thank you Michael Simon for putting a wonderful recipe out there, it is so easy like he said, the reviews, I don't know why they would alter a perfect recipe, follow your recipes people! if it called for something it usually means it has to have it! don't change it! he's the iron chef , he should know!

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I really liked this baklava. It tasted better than what I've been served in restaurants. But I also did a few alterations. I used 4 different types of nuts, added cardamom, cinnamon and 1 cup of sugar to the nut mixture. Then I melted the honey, 1 cup of sugar and 1 cup of brown sugar, about 1 1/12 tsp vanilla, the water, and 4 heaping tablespoons of instant coffee instead of lemon juice.
It's sweet and nutty with just a hint of coffee flavoring.

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Awesomely delicious & super easy "show stealer!" Used Lorna Doone cookies in place of breadcrumbs, 3 sticks of unsalted butter, hand-chopped the walnuts & 1 tablespoon of fresh lemon juice.

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This is awesome! I have always gotten rave reviews when I make it too. Few notes - I find about 2 1/2 sticks of butter is enough. I start with melting two and the take it from there. The recipe must use a different brand/type of phyllo - because you need the entire package of phylllo and I did not have to cut it in half. And make sure it is thawed. I used the Athens brand. Also, I only make up half of the syrup. The first time I made it I didn't use it all and it was plenty sweet and sticky. This is the only baklava I have ever eaten, so I am not sure how authentic it is with my changes, but it's still tasty!

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First time I made Baklava. It turned out perfect, better than Greek Fest! Didn't use all the butter though and used walnuts and breadcrumbs. My family loved it. Thanks Michael.