Baklava

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Thanks for sharing the above Baklava Recipe. I really enjoyed making it and it was just made yummy.. :

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Delicious overall. Strong points on this particular recipe:
The freshly ground allspice and cinnamon stick makes the difference. I'm talking SIGNIFICANT.
Due to my middle eastern heritage and making this before, I do caution a HALT! and disagree with using butter on each of the first 4 or 5 sheets! Why? Because once they are baked, and the cold syrup is poured, it will create a 'wet dumpling' bottom and not crisp up. Which also presents another suggestion: I did NOT dump the whole syrup mixture. I only used a sparing amount, waiting for each application to sponge into the crisp layers till it shined.
Once again, this wasn't so difficult, but ASSEMBLY IS EVERYTHING! All of you had great ideas!

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we used finely ground walnuts mixed with a little fructose sugar( we are diabetics but were surprisd to see the walnuts became totally black when baklava was cooked. we also used fructose sugar plus lemon juice when making up the syrup. any ideas as to the change in colour with walnuts. otherwise the flavour was OK

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My uncle made this recipe and brought it to our holiday get together. It tasted so scrumptious, I thought it was as good as the ones you can get from reputable Greek restaurants.Very flaky, yet moist and sticky, Perfect.

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Solid recipe. I really enjoyed it. But I do have a few recommendations. Most importantly, cut the baklava before baking. It will make your life SO much easier. I also recommend reducing the sugar in the syrup slightly to let the honey shine. Don't boil the syrup for as long as the recipe recommends (only 3-5 minutes to thicken slightly. Check out my photos at: decadentdragonbakery.wordpress dot com.

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Alton, this is actually one of the more simple Baklava recipes I've found. My husband and I have been looking for the perfect syrup and there are so many choices that highlight different flavors. I love this one because it's just straight up sweet, nutty goodness. No "interesting" flavors trying to push their way through. Thank you for always coming through!

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WOW! I took this to work today and it was gone in about .5 seconds. One of my colleagues said it is better than any baklava she has ever tasted. I left out the rose water, but other than that, I followed the recipe to a T. Thank you for making me look like a super star, Alton!

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Just finished and I thought if you went step by step it was very easy --this is my first Baklava and it came out so yummy! I agree with the previous comment too that it is an Alton recipe so there is a reason for everything :

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you made this recipe way more complicated than it needs to be. For example you could use just one type of nut. Many use walnuts alone. The syrup is over the top!! One could use a sugar based syrup no honey involved.
I have never ever used allspice berries or rose water these are unnecessary.

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Can't tell if it was tasty because IT WAS RUINED by the honey 'syrup'. By boiling it for 10 minutes, it must have reached the hardball stage, because as soon as we poured the syrup over, it harded to where we could not even break it out of the baking dish. All that work, literally, down the drain because we had to soak it out of the pan. What an expensive loss, both in time and food costs. Alton, did you even proof this recipe beforehand? If we make it again and adjust the recipe for the syrup so it is a syrup and not hard candy, maybe the review rating will change.