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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 41-50 of 68

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  • on January 11, 2010

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    This was my first time making Baklava and it was extremely easy to do following the directions offered in this recipe... The end result was a beautiful golden delicious dessert that both me and my boyfriend loved... A little on the sweet side -- but the combination of nuts is just amazing!

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  • on December 30, 2009

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    This would have been a great recipe if it were more specific than "10 minutes" on the cooking of the syrup. I only let it go to 6 minutes and still reached hard crack and it was inedible except as a candy.

    I'll try this again with a candy thermometer rather than a time constraint.

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  • on December 25, 2009

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    I made this as part of my Christmas baking frenzy, and included it in some gift baskets for friends and a goody tray for my husband to take to work for his crew. My friend's exact words were (cut and pasted from her note: best "bahk-lah-vah" I've EVER had!!!!! oh my gosh... oh my gosh... oh my gosh!!! And my husband's coworkers asked him where we BOUGHT it! It got raves all around....

    I used raw honey from our beehives, which I think made it even BETTER!

    This recipe is definitely a keeper!

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  • on December 24, 2009

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    This is the first time I've tried making Baklava, and it turned out fantastic! I usually try my new recipes out on the guys my husband works with, and they were drooling the rest of the day LOL! Thanks, AB. for making these scary recipes a bit less scary for those of us who are a bit nervous about baking!

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  • on December 23, 2009

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    I made baklava for the first time using this recipe. I was a little nervous heading in due to ?very scary? issues other experienced with the phyllo (fillo printed on the box dough. But it ended up being a piece of cake. Don?t worry about tearing a sheet or two. The box I purchased contained two packages of 20 sheets apiece. Since the recipe calls for a total of 30 sheets, you end up with 10 extra to rip and tear. I nuked the dough for 60 seconds (not minutes! and this process greatly assisted my preparation. Next time I will individually grind the nuts. My pistachios were harder and I ended up with larger chunks than the rest. I used a Magic Bullet to grind the allspice and cinnamon and it did an OK job.
    The final product ended up a winner! Winner winner, baklava dinner (desert didn?t rhyme! I did use a little more clarified butter but I was really slopping it on during the first few layers. In the end, this recipe isn?t difficult at all, just a little time consuming. I put the pre-baked product in the chill chest to cool for an hour before baking. I cut halfway through prior to baking as commented. I let it cool for 2 hours, finished cutting all the way through and draped the sweet topping concoction all over the top. After sitting overnight, I had a piece for breakfast and it totally rocks! Since I love sweets, I did not find this recipe too sweet (tout suite?. I did not use the rose water. I also added a little cardamom. I have a convection oven but only convection cooked for first 30 minutes at 350, flipped the pan around, then decided to cook for an additional 20 minutes without convection at 350 due to quick browning on the top. Next time I will cook for one hour without convection as I am not too confident baking with convection. I normally cook and do not bake. Try this recipe and you will not be disappointed.

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  • on December 19, 2009

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    This is so wonderful. Sickly sweet, but I cut each piece in half so it's more candy sized than pastry. I used a blender to chop and mix the nut and spice blend, and next time I'll get a food processer or hand chop them. It made the mixture almost like cheescake crust, still tasty but the syrup didn't get all the way to the middle of each piece. I only have a 9x13 glass pan so I lowered the oven temp to 325 but cooked for the same amount of time. It's suprising that something can come out so flaky and crunchy, yet completely drenched in syrup! I also used a lemon peel as well as an orange. Instead of tossing them I froze and finley chopped them to sprinkle over the top of each piece.

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  • on October 21, 2009

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    My husband tried it out last week and the baklavas turned out to be the best we had. I do feel the sweetness should be reduced a little bit but overall a great recipe and made for an excellent dessert.
    Thanks Alton, I am a big fan.

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  • on October 11, 2009

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    To tell the truth, I haven't made this yet. But I was dealing with a piece of frozen puff pastry today, and I tried the 60 minutes on high in the microwave to thaw (wrapped it in DRY paper towel.

    It worked pretty darn well, Outer fold a little gooey, still cooked good, inner fold still kind of frozen, but unfolded it thawed quickly.

    Thanks, Alton, for your technical assistance.

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  • on September 15, 2009

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    gives a hint of citrus and vanilla that was absolutely fabulous. It's a flavoring used in baking pannetone and other breads and cakes.

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  • on August 30, 2009

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    Alton (and readers,

    Excellent recipe. After making Baklava for years I can give the newbies (and you a couple of tips. Trying to brush the dough with butter is a PIA. What I do is melt the butter in the microwave and pour it in a pump sprayer. Spraying the dough is so much easier than brushing and will cut assembly time in half. Since you can work faster I don't cover the dough in between removing sheets. Tip #2. Since I always make more than one 9" x 12" (Yes, that's 27 pieces just in case your wondering I place the made (uncooked Baklava in the fridge UNCUT for about 1 hour. This will firm everything up and I cut mine 1/2 through Before Cooking. Once it's in the oven its a done deal. After I've added the honey to the top I finish cutting all the way through.

    My Greek friends also use water but I do not. On the top I use straight honey. The Baklava will keep much longer with just honey and will not get soggy.

    Captain Mike

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