Baklava

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This is awesome! I have always gotten rave reviews when I make it too. Few notes - I find about 2 1/2 sticks of butter is enough. I start with melting two and the take it from there. The recipe must use a different brand/type of phyllo - because you need the entire package of phylllo and I did not have to cut it in half. And make sure it is thawed. I used the Athens brand. Also, I only make up half of the syrup. The first time I made it I didn't use it all and it was plenty sweet and sticky. This is the only baklava I have ever eaten, so I am not sure how authentic it is with my changes, but it's still tasty!

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First time I made Baklava. It turned out perfect, better than Greek Fest! Didn't use all the butter though and used walnuts and breadcrumbs. My family loved it. Thanks Michael.

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For starters- you DO NOT need 4 sticks of butter for this. I was very generous with the butter and used about 2.5 sticks. This recipe, although labor intensive, is fabulous and everyone i made it for (many of which are food snobs loved the Baklava! If you are looking for a good recipe, use this one. Also I used Nilla Wafers becasue i had no idea/couldnt find the Zweiback crackers and it came out great!

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An awesome recipe. Reminds me of my grandmother "Mamitsa's" recipe from when I was a child almost 50 years. She was a 1st generation immigrant from Evyos and she only made this at Christmas and Easter. Thank you Michael!

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Michael Symon Marry Me!! :This is my very favorite recipe!! Thank You :-p

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The baklava was delicious! Delectable! I made it for dessert for Easter and everyone loved it! That said, I have a few thoughts for the next cooks to make this recipe: 1 Do not pay attention to the part where it says it’s easy. 2 Buy double the amount of phyllo dough you need. Trust me. 3 Kick everyone out of the house for 3 hours because when your phyllo dough isn’t completely thawed and you try to unroll it, it’s going to flake like the Dead Sea Scrolls and you’re going to curse like a sailor. One last thing…when you’re cooking the sugar and it seems like it’s getting too hot and bubbly, well unlike other foods, stirring and incorporating air into the mixture does not make it simmer down. On the contrary! I still have a burnt sugar mark on my ceramic stove. It’s like a little baklava souveniger. But was it worth the stress? You better believe it!!!

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This recipe was FANTASTIC! had never made baklava before. I came up with this wild idea that I'd make some for my boyfriend for Valentine's Day as a surprise.. I knew I might be getting myself in over my head, but, with 19/19 POSITIVE reviews and the list of ingredients being so short, there was no way I could mess this one up... And, I was right! ...I used mostly walnuts with a handful of pistachios and, couldn't find those zwieback crackers, so I went with plain, unsalted saltines. So easy to make, but I suggest sitting down while buttering the layers of phyllo, to avoid back pain like I just encountered. Other than that, everything was GREAT! I heeded the other reviewers warnings about the syrup being too sweet and only used about 2/3 - tastes PERFECTLY fine to me, but then again, I have a insatiable sweet tooth : This came out SO MUCH BETTER than I anticipated, it being the FIRST time I've ever made baklava! I strongly encourage ANYONE to try it!

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just tried the baklava. They are really good but I agree there was way too much syrup and it made some parts of the baklava too juicy. But maybe it will be different after a couple days.

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Ok. Well, I saw Michael make this recently, on The Chew. So, I was inspired to make it for tomorrow night's Solstice Party. It's cooling as I write this. So far, I'm impressed. Follow the recipe and you'll have excellent results. One thing I noticed, most recipes suggest cooling the Baklava first, before applying the syrup. Oh well. I followed Michael's advice; however, I only used 2/3 of the syrup. It's still sitting in a puddle of syrup, but I imagine tomorrow it will be perfect. It's terribly sweet, so I can't imagine using all of the syrup. I'd be interested in following other viewers feedback. Also, mine baked in a gas oven for 40 minutes and was golden brown. Did not use convection, and would not recommend it. It will dry it out. Good Luck and Enjoy!

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This was really good baklava except when I made it there was WAY TOO MUCH honey and sugar in the syrup so a lot was left at the bottom of the pan even after the baklava had been sitting for 24 hours or more. Maybe I'm just not used to so much sugar or something but it was too much for me.