Baklava

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What a great recipe. Am going to try very soon. I just love Alton and all his info. Being a Virgo girl, I want to know exactly what, where, why, when and how to do anything and Alton is just the answer to everything food and how to make it turn out right and good. For the Rose Water post, I found the show here and you can write down how to do the rose water as you are watching or download it from: http://www.youtube.com/watch?v=75u6qmsVNEo Good luck and hey Alton, keep up the great shows and food. Your family must absolutely love you...such a great personality and smart too!! FN did good giving you a show. Now they know the what the meaning of an intellectual with a fun personality is!!! Cheri, Portland, OR

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Baklava tasted so good...I didnt have all spice berries, so I omitted it. But instead I added Elachi, cloves and cardommon in the syrup.

Easy to make and delicious...easy party dessert.

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I really loved this recipe. It was the best baklava I've ever had.

I cut the recipe in half to keep myself from doing too much damage to my wallet and waistline (not that this is a particularly costly recipe.
I had no problems with the phyllo dough. I added cardamon to the syrup because I love cardomon.

These are sweet, complex in flavor, chewy, juicy, crunchy and flaky. Also, I have found that the individual peices hold together quite well!

If you are searching around for recipes, I highly recommend this one.

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and... they loved it. It was so easy to follow and everything Alton Brown is wonderful!! Everyone ate every single peice of the baklava they even wanted the recipe to put in there UPS cookbook!!! But they have not asked for it yet.I dunno if I can do that since its Altons and not mine LOL! Alton you rock my socks alot LOL! Woot!!!

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This was my first attempt at Baklava and it was a big hit. Very good tasting with perfect texture. Instructions were great and easy to follow.

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This recipe is outstanding! The combination of flavors and textures is flawless. A co-worker made it and brought it to the office - I nearly died. It was so good! I knew I had to make it for my husband who loves all greek/middle eastern desserts. It reminds him of home. He adored it too! I wouldn't mess with any of the ingredients or deviate from the recipe at all.

I didn't have problems with the phyllo dough until the very end when it started tearing easily. Also, I had a problem with the edges drying out. Not sure if I should have put more butter on the edges or more syrup. Either way, I will try to get more moisture on the edges next time.

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I've tried other recipes for baklava but this one intrigued me because of the rosewater ingredient. I thought I had some but what i have is "A. Monteaux - Parfumeur" orange flower water in a little 3 oz. blue plastic bottle. In a panic I headed out to the local middle eastern market and found a product of Jordan in a 500 ml. bottle. It only cost $1.39 which leads me to think it is already quite diluted and I took a drink of it and the taste was very subtle so I did not dilute it as the recipe calls for. I used it full strength. It's in the 2 hour cool right now so I wont know if I blew it for a while. I read the comments and agree with the cutting comments. I cut before any time in the oven and also into the traditional diamond (are they trapezoids?....Alton would know this shapes. Of all things we didn't have an orange so we had some top shelf margaritas with Patron and Cointreau last night so I poured a generous splash of the Cointreau in the syrup and it tastes real good so I dont think that was a mistake. I usually dont stray from the recipe EVER as a rule especially anything pastry. But sometimes you gotta do what you gotta do. I also use ground cinnamon and ground allspice too. Mea culpa. 40 more minutes till the syrup bath. These are gonna be great, I just know it. Thanks Chef Brown!! And a peaceful and prosperous 2009 to all.

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I love baklava and would NEVER dream of making it at home until I saw this episode. I love Alton, he makes everything seem possible to make and I'm so glad I took the time to make this recipe. It was a lot of work but it was SO good it was so worth it.

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I had a ton of problems myself. It was just really complicated for a first timer, I guess. I decided not to clarify the butter (BAD idea! Don't skip it to be lazy, so it came out pretty soggy. It was a little too sweet for me and the syrup made it even gooey-er. It was pretty expensive to try, but not fatally flawed. Definitely follow the directions. I will try again and it was still tasty.

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Pray-tell my good man I have never seen a square baklava until your show......why....why....why... did you not cut it in the traditional manner?