I only score the top before baking, that might help. I also use a clove in each triangle to anchor the layers (before baking, too)
It is tricky, but I don't recall having big issues with it.
It's my favorite dessert!
And what's wrong with having some for yourself?!

I always make sure that each of the top fillo sheets is well buttered and really put a lot of melted butter on the very top layer and all the corners and edges. Also, I cut the top layers to size. What I mean is that I cut the layers of fillo sheets that will be used on the top to fit exactly into the baking pan I'm using. And I cut off any excess at the sides and corners of the pan. Then I brush generously with butter.

I don't have a real problem with the pieces looking messy. True, every once in a while, a top section of fillo will move, but it's all held together by that butter so it's easy to just nudge it back in place. I also cut all the way through.

Here's an old video of me making baklava. Maybe that will give you an idea of what I'm trying to describe.

Here is a link that might be useful: Bakalva

Bumbleez--Exactly. The good part about cooking is you get to eat your mistakes, right?

Shambo--Wow! Thanks for the link. Next best thing to actually being in the kitchen with a real Greek cook.

I think I will use your recipe next time. The cloves will add a nice dimension. AND though I was pretty generous with the butter, I didn't use as much as you. The recipe I used called for less than 1/2 a pound of butter. Only every other layer of dough was buttered, and we counted out layers of dough, so used less phyllo dough on the top and bottom layers. AND I did overcook mine, I think, bringing it to a deep golden shade. (I've been in my "new to me" home for six months now, and it came with the original--1993--microwave/oven combo just like yours in the video. Just getting familiar with the temp and timing because I don't do much baking here in Phoenix in the summer.)

Thank you both for your help. It is much appreciated.

I hope everyone's holiday season is filled with love.

Valerie

I cut through the top layer only. I use a razor blade to do the cutting and use my fingers to hold the layer as I cut. Once it's been baked and while it's still hot, I use a thin, very sharp knife to cut it all the way through.

Oh, wow, moosemac, I hadn't thought of using a razor blade. That could help, too. Thanks.

They made baklava on "The Chew" today. I went to their web site to get a recipe, & someone had given the hint on the baklava to put the pan in the freezer for about 10 minutes before cutting

Thank you, ngraham. I did see "The Chew" today, but I haven't visited the forum. I didn't go get Michael Symon's recipe, because I like the one I used, and the one shambo uses looks very good, too. AND Michael used more sugar than honey in his syrup, so now I am not sure I trust him! LOL

I will go check out "The Chew's" forum to read about freezing a bit before cutting. Before I saw your response here, I just posted another question about freezing finished baklava to server later. What did we do before we had this great community with all this experience and information?

Thanks everyone.

Valerie

Valerie, I was surprised to see so much sugar to honey in Michael's syrup. I've never made baklava, but always tasted the honey. Seems like the honey would be overpowered by the sugar syrup in his recipe.

Valerie, after looking at the Pioneer Woman's post on baklava, I think I can see a couple of reasons why you may have had difficulty with the cutting. First of all, of course, is not using enough butter -- between each sheet of fillo and especially on the top layer and around the sides and corners. The melted butter starts to immediately solidify a bit, so it keeps all the sheets intact and together, providing an easier surface for cutting.

Secondly, I think there aren't enough layers of fillo on the top. That makes the top section thinner and harder to keep together.

Also, I noticed that the nuts were coarsely chopped rather than ground or finely chopped. My mom and grandmother would always use one of those old fashioned metal hand cranked grinders for preparing the nuts for bakalva. With a thin layer of fillo on top and a bumpy layer of nuts underneath, I can see that it might be difficult to get nicely cut pieces.

Finally, my mother & grandmother always divided the nuts into 2-3 sections, each separated by a few sheets of fillo. So we didn't have to cut through a single thick layer of nuts. Having the nuts more finely ground and separated into layers makes it easier to cut.

I like to bake my baklava until it is a fairly deep golden shade. I really dislike the super pale, almost undercooked baklava I sometimes get at restaurants. I find that with the many layers of top fillo, the baklava stays crispy/sticky on top and sticky/moist on the bottom. To me, it's a perfect combination of textures. I don't care for dry baklava. And I really do not like baklava made with a sugar syrup. But that's because my grandmother was adamant about using all honey. She always felt that was what distinguished her baklava from other recipes.

Shambo, I am so glad you participate here!
I always learn something new. I first had baklava as a teenager, bought from an old Greek woman selling pastries at the local flea market (in the eighties). Years later I determined to make it and looked for recipes that would duplicate her baklava. I found one I liked and it would seem to be authenticate, based on your description of your mother's and grandmothers as what I make is the same. I even have an old, metal crank nut grinder too! But I use the FP now :-)

Bumblebeez, thanks for your kind words. I don't claim to be an expert on everything regarding Greek cooking, just what my family made. My grandparents and my father were all born in Greece, and my dad was not an adventurous eater. He insisted that my mom cook only Greek food, so that's what I grew up with. But it was definitely simple, peasant style food.

My grandmother made her own fillo dough. She'd lay it out over tables and beds to dry. Being an obnoxious little kid, I thought it was hilarious to poke a hole in the thin dough. However, my grandmother loved me enough to instantly forgive me. Now, when I look back, I cringe at my bad behavior.

Yup, no grinder for me. I use a food processor too.

You have good tips here. Like everyone else said, you don't try to cut all the way through, until after it is baked. I use a big sharp chef's knife, and cut with an up and down motion: no dragging. Same technique with the cutting after it is baked.

My mother tasted baklava for the first time when a cousin married into a middle eastern family. Like many things she tasted, she immediately went to work to improve the recipe. Then, when I grew up, I also married a man from the middle east, and she and I worked together to tweak the recipe even more. My kids have made it and brought it to school events for years.

Most commercial baklava is too sweet. I believe that is from using too much sugar as opposed to honey. The syrup I use is part honey, part sugar, but I also add rose water, which I believe gives it a subtle twist. I also finely grate the peel of an orange (colored part only, no white) and cook that into the syrup. With thos additional flavors, you are not just tasting sweet.

Hello, everyone. Thank you all for your suggestions.

Shambo, I watched your video and really picked up a lot of good information. I agree with you about needing more layers of phyllo dough and about the syrup being only honey. I like the sounds of adding cloves to the nuts, too.

I did like Michael Symon's addition of lemon juice in the syrup instead of vanilla as Pioneer woman used, but now that I've read about Fiori di Sicilia on another thread here, I'm thinking of trying it out in my baklava.

I'm sure I'll be making another batch before Christmas, and with all this information, I know it will be better than my first.

Thank you everyone, and I hope your holidays are wonderful.

My problem is that I must have baked it too long because it dry and crunchy, not soggy! How can I moisten it up a bit?

I love baklava. dont get me craving it. i think i made it once. i made phyllo ”Biird’s Nests” with pistachios.

Margaret, did you pour in the honey syrup? It's essential! You can always use more if it's still too crunchy.