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Baklava Recipe

Baklava

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 11-20 of 68

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  • on March 18, 2012

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    Great recipe! If people did not like this, it was because they did not follow the directions. If you are a "Good Eats" fan, than you understand that there is a reason for everything; such as using clearified butter. This was well worth the time and it was lots of fun to make.

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  • on January 05, 2012

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    I have made this recipe before. my only complaint is that it is very, very sweet-- however baklava is meant to be enjoyed in very small doses (preferably with hot tea. this time around I made some adjustments:
    I made two batches with all walnuts (nuts are so pricey!-- one with brown sugar and one with white. The brown sugar batch was by far the better one-- less sweet so you could actually taste the subtle hints of rose water and cinnamon. I halved the amount of sugar needed in the honey syrup. It was still a little sweet-- next time I think leaving the sugar out in the syrup would probably make this baklava perfect! Oh--and I also added a splash of orange blossom water to the syrup. Wonderful and delicious! This is the best recipe for those of you wanting to try baklava!

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  • on November 25, 2011

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    SOOOO GOOOODDDDD!!!!!!!!!!
    It was very yummy...
    I watched the video for this and he said to thaw the phyllo...you should microwave it for 6o seconds...DO NOT DO THAT...it made my life so much harder...next time I will follow the directions on th phyllo package...
    I also let it sit for 24 hrs before eating....
    VERY GOOD!

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  • on August 25, 2011

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    Too sweet. Use less sugar in the nut mixture.

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  • on July 12, 2011

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    My husband one year requested Baklava for his birthday. Having never made the dessert before I turned to my favorite "foodie" Alton and decided to try it out. Not only was it loved by everyone who tried it (he shared with all of his co-workers it's been since requested annually! Thank you Alton for making the seemingly difficult dessert a complete success!

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  • on June 22, 2011

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    Alton, when you write, "six ounces" of the different nuts (ie,baklava recipe, is that by weight, or by volume?

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  • on April 30, 2011

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    it is a great recipe but most of the useful tips and techniques are lost in this written version - watching the show again was 100x more valuable. Search for alton brown baklava video on youtube - example, nuke the dough instead of thawing, spritz the nut mixture which needs more than 15 pulses, blanching almonds, clarifying butter and on and on. Alton is great but food network's interpretation of his recipes *****.

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  • on April 19, 2011

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    I thought this recipe was fine, although I like cardamom in addition to the cinnamon, and lemon rind. Also, in my experience, I make the syrup ahead of time, then add the cooled syrup to the hot baklava after it's done baking. This makes for even crispier layers. But this recipe is a great place to start. And the nuts can be chopped in the food processor in short bursts, not for too long or more oils will be released and make the baklava more heavy.

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  • on March 13, 2011

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    Way too sweet!

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  • on January 17, 2011

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    This is an excellent recipe. If you follow it exactly you will be well rewarded. My Lebanese wife and her family agree this is a very good and authentic recipe. Definitely do not buy rose water. If you don't make it then just leave it out. If you have a convection oven then cut a little sooner and reduce the temp or time a little.

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