Baklava

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Although I'm hardly a chef, I found that a couple of things will make this recipe a bit easier to deal with. There are so many variations of baklava, my Mom used to make quite a different variation. Anyway...1. Iif you watch the actual episode Alton says to warm up frozen phyllo in the microwave for 60 seconds. DO IT! 2. When you take the phyllo out of the microwave MAKE SURE you unroll it GENTLY and try not to leave ANY folds in it. 3. Make sure your pan is 13 x 9 because most store bought phyllo sheets come in this size. If your pan is larger, you'll be SOL (especially if you already chopped up the nuts so there's no backing out!. 4. There is a 99% chance you will get frustrated with phyllo. It will break on you, this is when you need to say CALM. 5. Do not forget to cover the phillo dough with damp cloths or else (again, you'll be SOL. 6. Make sure you only warm up 1 package of phyllo at a time (there are 2 rolls in 1 lb package. Other than that, you can't beat baklava and this recipe rocks. PS. I substituted regular sugar with light brown. Oh, and don't trip about the "brush". Tthe back of the spoon will do the job just fine! No need to get all fancy here. Let me tell you...back in the ol' country you use what you have!

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This was the first time I've ever attempted to make Baklava. While it was a little stressful with the phyllo (the package I purchased was freezer burnt and so the sheets were moist when thawed, I received a ton of compliments on it from co-workers.

For the question about the silicone basting brush, I found one the other day and I think it's the same as displayed on the episode. Its from Zyliss: http://www.zylissusa.com/ProductDetailY.asp?PDID=263&CategoryID=3

Also, I used a cassia stick because it's what I had on hand. It tasted fine (even if a little "hot" but the real concern was grinding it. Because it's so much thicker than Cinnamomum zeylanicum (the "real" cinnamon he reccomends, my whirly coffee bean grinder had problems grinding it up.

In regards to the rose water, I think I had a very fine spritz bottle because I only ended up using a very tiny amount of water. Did anyone here end up using the entire 1/4 cup of diluted rose water?

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I made the rose water from some wild roses that grow in my backyard. I have to say that this is an excellent version of Baklava. My grandmother used to make it for me all the time, but this is just so much better (I didn't tell her that. This is definitely a recipe that I will be using again and again. Thanks Alton!

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Hi Alton - looks great!!
Please advise what kind of cinnamon sticks to look for.
Thanks again.

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excellent recipe... I'm greek and I prefer this combinations of ingredients then any other recipe. The amount of phyllo layers and the taste of the syrup is perfect. Rose water is a great touch. I'm from Cyprus and we use rose water in alot of our baking. the only thing I would change in this recipe is that you spray the rose water combination or plain water on top of the final phyllo and cut the baklava the way he shows you (not all the way through before you bake it not during the baking process, it will damage the phyllo less. Don't be scare of phyllo dough. If the phyllo dough starts cracking apart or is sticking together before you start handling it's not fresh. i love alton brown.

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For those of you who are having trouble...

For the Rosewater I just picked three roses from my yard and pulled the petals and boiled them like he did with some water and ice. Made tons more than the recipe calls for.

The Phillo dough was trouble. Even with the microwave it still was too wet and tore. I got some full sheets, but a few layers I had to piece together.

The final product, AFTER a nights wait, was amazing! Everyone loves it. AB did it again!

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What brand was the silicone brush that you were using to brush the butter on?

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Hey Alton -

You left out the rosewater recipe. HELP! PLease!!