One good reason would be the price difference; butter being a lot cheaper than the corresponding amount of ghee. I make mine in the microwave all the time by nuking a stick of butter in 1 minute intervals for a total of about 6 minutes or until the milk solids turn brown on the bottom of the bowl.
"Yeah, 8 hours. I said it was good and I said it was easy. I never said it was fast." One of many things I love about Alton. He'll never lie when it comes to food.
Nope nope and once again nope..you need the sugar/lemon syrup to coat the baklava and his baklava looks like crap and where are the CLOVE in this Im greek and I'v watched my mother make Baklava once every week for my whole life THIS HAS GOT TO MAKE EVERY DAMN GREEK MAD also you never make them SQUARES damn it..they are supose to be a triangle shape lol his looks dry to flaky man it supose to be moist and his nut-mixture is so untraditional
I would love to see him make Spinacopita or tiropita
@Opheliac666 Like Syn427 said below, there's individual variation. However, the best baklava I've ever had was Lebanese, and the Greek has been flavourless and dry. (No one does potatoes better than the Greek place I go to, though.)
@deepskyblues I have to disagree, seeing as my father is greek and my step-mother is greek but grew up in Instanbul, and I'v visited Turkey, and to behonest the only thing with flavour is Turkish Delight lol..NO Baklava can't be "Americanized". There is no substitution for for authenic ol'country Baklava handed down for generations and you can't simplify tradition, IE. Jared Spaghetti Sauce and such..
@Akademiks315 Of course it can be Americanized. There's absolutely no concept we Americans can't chase down, beat into submission, and mutate into a former shadow of itself that nevertheless suits our jaded tastes.
@Akademiks315 I think you need to watch the episode on Chicken And Dumplings, reason being is, do you have any idea how many people have made this dish and changed the recipe or the way its made over the years? just because your mother made it one way doesn't mean that its Right or Wrong just that, she did it another way.
OMG! That painting looked like the illustrations on the covers of J.K. Rowling's Harry Potter book series. Alton Brown is Harry Potter all grown up... no wonder his food always seems to have a bit of magic in it!
No, no, no sugar honey and a little bit of lemon juice. Homemade baklava should be juicy and moist and the filling should slightly ooze out of the sides.
The way he does it is a lot more complicated than it has to be. Just put in regular cinnamon powder into the syrup and it works fine.. and rosewater really isn't required... also that whole butter step can be skipped, just melt the butter in a microwave.
Since he's used to cooking and probably has used phyllo dough before he says not to put a damp cloth on it, but i do because i tend to take my time.. which makes the edges dry and brittle.
Made baklava using this recipe last night , must say it's pretty damn good. I had a really tough time with the phyllo though, as it kept sticking together, not sure if was defrosted all the way, other wise I'm glad I put the effort into making it as it's really worth it! =D
Only PRETTY GOOD?! You CLEARLY made it wrong in some way... Alton Brown is the BEST food scientist/doctor EVER. If there was a title to denote his stature in the field of scien-medi-food, then I would make sure everyone used it before (or after? or both?! 0.0 ) properly with any mention of his name... Everything he offers recipe wise are exactly the RECIPES OF THE GODS!!! Just always put your taste bud trust in Alton and NEVER let them down ever again...
Mmmm...baklava is just about the best thing on earth. After watching this I wish I'd paid a visit to Serano bakery when I was in Toronto last week. *sigh* (The only problem with making it myself is I have no willpower with it!)
okay so I'm having a really hard time finding True or Ceylon cinnamon, and I don't really feel like I could use an internet site for spices, I'm weary of it, so could I just use half of regular cinnamon?
im sure this recipie is good :D never tried. but even if the recipie isn't 100% authentic it sounds like a good thing that most people here can actually make *even though it has a few specialty ingredients most of us dont normally have on hand, but he showed us how/where to get them*. im sure its way better then any you could buy from a store though so go AB :D, love this show.
Pathetic! I'm such a huge fan of Alton and his show but this time he's seriously got it wrong. I know I'm just spouting off, but if there's any justice in the world I'll make some time and post a vid here on how to make real baklava. Take it from a true Greek. This recipe and method will yield a modestly flavorful confectionary, but it's not good baklava.
bear in mind, a recipe for one person is different for another, i like plenty of tomato ketchup and some sugar in my spaghetti bolognesse, other people's tastes differ, as shown in the substitution show, if you dont like something about a recipe, sub it.
At first, reading this, I thought "Pazmusik is such a jerk!" Then I remembered how furious I was a few seasons ago when he said stuffing is evil :) I guess not every recipe is going to go for everyone
now i know wha baklava is, and i'll order it the next time i eat at my usual mall lunch spot. thanks for the upload! i'll hafta try this for my self sometime.
its because of the syrup but if you really want it to look perfectly cut, i recommend cutting it before it even goes in the oven, because the phyllo is still moist and it wont crack into pieces
I remember this time I had to clarify some butter, I made the misread the box, it said "butter" really big, but I didn't notice before hand that it said "Just like". I ended up with a cup of clarified margarine. Yuck.
When I was doing Basic Pastries II last year, this is one of the deserts we had to do for our midterm. Mine turned out okay, although I've gotten better at working with Phyllo dough.
As someone who has tried cooking random stuff like that, as long as you get the proportions right, the chocolate will mix well into the syrup and it'll be like adding salt to water, wherever the water goes the salt will go too.
I was thinking of a distinct chocolate layer, like chips, ganache, or that Nutella rather than a choclate syrup (also a good episode of Good Eats). I think the nuttiness of the Nutella would really mix well, though I would go heavier with the spices.
But I also thought having a chocolate layer would prevent the flow of syrup.
Most chocolate baklava's I've had have only one of the layers as chocolate. I imagine all that butter and syrup plus chocolate would make for a heavy desert so bringing the nuts back in makes a lot of sense.
this is more of a persian recipe... when i was in Greece, all the baklava i had used lemon juice instead of rose water
hendenburg2 1 month ago
instead of going to all that hooplah clarifying the butter, why not just buy a jar of ghee?
threenorns3 3 months ago
One good reason would be the price difference; butter being a lot cheaper than the corresponding amount of ghee. I make mine in the microwave all the time by nuking a stick of butter in 1 minute intervals for a total of about 6 minutes or until the milk solids turn brown on the bottom of the bowl.
esb4115 1 month ago
"Yeah, 8 hours. I said it was good and I said it was easy. I never said it was fast." One of many things I love about Alton. He'll never lie when it comes to food.
LilacElf8582 7 months ago 3
if you're using clarified butter then couldn't you use an atomizer / spray bottle to distribute it instead of brushing?
Piklethedoodad 8 months ago
8:06 I wish I could summon a backdrop like that.
Tokorai 1 year ago
This has been flagged as spam show
hahahaha he tickles himself
zhaneranger 1 year ago
"This is the signature scent of old women everywhere."
Gosh Mr. Brown, you have some amazing quotes.
PINKbyVictoriaS 1 year ago 2
Nope nope and once again nope..you need the sugar/lemon syrup to coat the baklava and his baklava looks like crap and where are the CLOVE in this Im greek and I'v watched my mother make Baklava once every week for my whole life THIS HAS GOT TO MAKE EVERY DAMN GREEK MAD also you never make them SQUARES damn it..they are supose to be a triangle shape lol his looks dry to flaky man it supose to be moist and his nut-mixture is so untraditional
I would love to see him make Spinacopita or tiropita
Akademiks315 1 year ago
@Akademiks315 Lebanese, Israeli, Turkish, and Iranian baklava are all way better than Greek, so maybe it's not AB doing it all wrong wrong.
deepskyblues 1 year ago 2
@deepskyblues My bf's godparents are all Greek and their baklava was to die for.
Opheliac666 1 year ago
@Opheliac666 Like Syn427 said below, there's individual variation. However, the best baklava I've ever had was Lebanese, and the Greek has been flavourless and dry. (No one does potatoes better than the Greek place I go to, though.)
deepskyblues 1 year ago
@deepskyblues I have to disagree, seeing as my father is greek and my step-mother is greek but grew up in Instanbul, and I'v visited Turkey, and to behonest the only thing with flavour is Turkish Delight lol..NO Baklava can't be "Americanized". There is no substitution for for authenic ol'country Baklava handed down for generations and you can't simplify tradition, IE. Jared Spaghetti Sauce and such..
Akademiks315 1 year ago
@Akademiks315 Of course it can be Americanized. There's absolutely no concept we Americans can't chase down, beat into submission, and mutate into a former shadow of itself that nevertheless suits our jaded tastes.
deepskyblues 1 year ago
@deepskyblues like "choclava." >_>
yutzwagon2 1 year ago
@Akademiks315 I think you need to watch the episode on Chicken And Dumplings, reason being is, do you have any idea how many people have made this dish and changed the recipe or the way its made over the years? just because your mother made it one way doesn't mean that its Right or Wrong just that, she did it another way.
Syn427 1 year ago 3
Oh bother...
lancer525 1 year ago
Comment removed
Akademiks315 1 year ago
hogwash i say!!
hsuanstr 1 year ago
OMG! That painting looked like the illustrations on the covers of J.K. Rowling's Harry Potter book series. Alton Brown is Harry Potter all grown up... no wonder his food always seems to have a bit of magic in it!
accoraldivad25 1 year ago 3
SIGNATURE AROMA OF OLD WOMEN EVERYWHERE!! LOLLLLL! HE CRACKS ME UP!
418608 1 year ago 3
I fully expected there to be honey in this. But I'd eat it anyway!
goddesselppy 1 year ago
No, no, no sugar honey and a little bit of lemon juice. Homemade baklava should be juicy and moist and the filling should slightly ooze out of the sides.
nellgwen48 1 year ago
I put the butter in a squirt bottle when I make this.
nellgwen48 1 year ago
They're like...Middle Eastern Rice-crispy treats!
OrderlyDeity 1 year ago 2
The way he does it is a lot more complicated than it has to be. Just put in regular cinnamon powder into the syrup and it works fine.. and rosewater really isn't required... also that whole butter step can be skipped, just melt the butter in a microwave.
Since he's used to cooking and probably has used phyllo dough before he says not to put a damp cloth on it, but i do because i tend to take my time.. which makes the edges dry and brittle.
TsumaranaiKahTay 2 years ago
no wonder baklava is so expensive , just imagine the efforts and labour involved!
lazymuthafukka 2 years ago 4
This has been up for a year.
NO ONE HAS CAUGHT THE FRENCH TICKLER JOKE??!?!?!?
khesed 2 years ago
Comment removed
YoureSuchATallKitty 2 years ago
Khesed: You really think he's making condom jokes?
YoureSuchATallKitty 2 years ago
Made baklava using this recipe last night , must say it's pretty damn good. I had a really tough time with the phyllo though, as it kept sticking together, not sure if was defrosted all the way, other wise I'm glad I put the effort into making it as it's really worth it! =D
robd510 2 years ago 4
Only PRETTY GOOD?! You CLEARLY made it wrong in some way... Alton Brown is the BEST food scientist/doctor EVER. If there was a title to denote his stature in the field of scien-medi-food, then I would make sure everyone used it before (or after? or both?! 0.0 ) properly with any mention of his name... Everything he offers recipe wise are exactly the RECIPES OF THE GODS!!! Just always put your taste bud trust in Alton and NEVER let them down ever again...
MiserableMisanthrope 2 years ago
lol, I said it was pretty damn good. =)
robd510 2 years ago
man ab u need a haircut lol
dodgers54 2 years ago
Mmmm...baklava is just about the best thing on earth. After watching this I wish I'd paid a visit to Serano bakery when I was in Toronto last week. *sigh* (The only problem with making it myself is I have no willpower with it!)
musicgeekster 2 years ago 4
okay so I'm having a really hard time finding True or Ceylon cinnamon, and I don't really feel like I could use an internet site for spices, I'm weary of it, so could I just use half of regular cinnamon?
heatherjgarc28 2 years ago
im sure this recipie is good :D never tried. but even if the recipie isn't 100% authentic it sounds like a good thing that most people here can actually make *even though it has a few specialty ingredients most of us dont normally have on hand, but he showed us how/where to get them*. im sure its way better then any you could buy from a store though so go AB :D, love this show.
alathepriest 2 years ago
haha, "eau de old lady". I love him. ;)
alisdhfalkjhv 2 years ago 8
Hogwash I say!!! LOL love you AB
cocoacool13 2 years ago 8
This has been flagged as spam show
Pathetic! I'm such a huge fan of Alton and his show but this time he's seriously got it wrong. I know I'm just spouting off, but if there's any justice in the world I'll make some time and post a vid here on how to make real baklava. Take it from a true Greek. This recipe and method will yield a modestly flavorful confectionary, but it's not good baklava.
pazmusik 2 years ago
bear in mind, a recipe for one person is different for another, i like plenty of tomato ketchup and some sugar in my spaghetti bolognesse, other people's tastes differ, as shown in the substitution show, if you dont like something about a recipe, sub it.
slasher667 2 years ago 18
At first, reading this, I thought "Pazmusik is such a jerk!" Then I remembered how furious I was a few seasons ago when he said stuffing is evil :) I guess not every recipe is going to go for everyone
FarthestManFromHome 2 years ago 2
now i know wha baklava is, and i'll order it the next time i eat at my usual mall lunch spot. thanks for the upload! i'll hafta try this for my self sometime.
TemLo5425 2 years ago
How does it go from looking like a mess after he takes it out of the oven, to all perfectly cut? Did he just brush it off, or did they switch it?
agnesali 2 years ago
its because of the syrup but if you really want it to look perfectly cut, i recommend cutting it before it even goes in the oven, because the phyllo is still moist and it wont crack into pieces
egyptiangel320 2 years ago 4
gosh I'm hungry.
good ole AB, making me feel like I can make the most exotic dishes. ty khadgar
im2lazyb 2 years ago 3
"eau de old lady"
Nice AB
Hadra568 3 years ago 6
What a delicate and pretty dessert!
satindesire 3 years ago 3
No triangular cuts? SHAME!
Doza130 3 years ago
Well square are easy but hey you can still do the diamond cuts.
mdhofstee 2 years ago
This has been flagged as spam show
ummm...I thought baklava had honey in it
ArianaMaria 3 years ago
this recipe does have honey in it.
matthewisthebest 3 years ago 3
Did you actually watch this?
Doza130 3 years ago
This has been flagged as spam show
go fuck yourself
slainblain 3 years ago
Why the uneven sheets? 10, then 6, then 6, then 8?
xFireHeavenx 3 years ago
10 at the bottom cause the bottom needs to be strong enough to hold the load, 6 and 6 to distinguish the layers, and 8 at the top cause its the top
YustynaK 3 years ago
I remember this time I had to clarify some butter, I made the misread the box, it said "butter" really big, but I didn't notice before hand that it said "Just like". I ended up with a cup of clarified margarine. Yuck.
Merlyn1978 3 years ago
When I was doing Basic Pastries II last year, this is one of the deserts we had to do for our midterm. Mine turned out okay, although I've gotten better at working with Phyllo dough.
BlackWolfessUSCM 3 years ago
Eau de Old Lady...hmm, wonder how he knows that?
DarkSoldier712 3 years ago 3
oh god I love alton so much...and you too, for providing me my alton fix <3!
QingTien 3 years ago 3
Mmm, baklava.
Imagine if there was chocolate in-between the layers, now that would be amazing.
Zephilindrum 3 years ago 4
Dark chocolate, to offset the sugar. Or Nutella, if you are in a hurry. Don't know what it would do to syrup absorption though.
recoil53 3 years ago 2
As someone who has tried cooking random stuff like that, as long as you get the proportions right, the chocolate will mix well into the syrup and it'll be like adding salt to water, wherever the water goes the salt will go too.
WarMage 3 years ago 2
I was thinking of a distinct chocolate layer, like chips, ganache, or that Nutella rather than a choclate syrup (also a good episode of Good Eats). I think the nuttiness of the Nutella would really mix well, though I would go heavier with the spices.
But I also thought having a chocolate layer would prevent the flow of syrup.
recoil53 3 years ago 3
Most chocolate baklava's I've had have only one of the layers as chocolate. I imagine all that butter and syrup plus chocolate would make for a heavy desert so bringing the nuts back in makes a lot of sense.
lorezapocalypse 3 years ago 2
my eyes were like this O_O and my mouth was like :O the last minute of this episode. this looks unbelievably delicious
AllBusiness14701 3 years ago 8
I agree completely! I'm going to have to try this out!
jaystreete 3 years ago 3
This still isn't showing up on the list, but that's youtube
khesed 3 years ago
This has been flagged as spam show
LOL first view xD
tv4polo 3 years ago
first view? you? you have the first view? NO ONE CARES WE JUST WANT TO WATCH THIS
supsup195 3 years ago 25
This has been flagged as spam show
stfu hoe <.<
tv4polo 3 years ago