Delish! I used cheddar cheese instead of swiss, but followed the recipe exactly. Just delicious.

Reviewed On: Oct. 12, 2009

This is a GREAT recipe! I don't think I'll ever go back to buying baklava again! Like other reviewers, I lightly toasted the nuts. I personally, really like the combination of pecans, walnuts and almonds. And, used only cinnamon to flavour the nuts. Instead of making them in the 9 x 13 pan, I cut the dough into four even sections length wise. Buttered one strip. Filled the corner of one strip with the nut mixture and folded the pieces into small triangles. Then butter another strip, rewrapping the triangle. I cut three slits on the top and baked for about 30 minutes. This way makes a really crisp and flaky baklava. But, it is really time consuming. (to get a sense of how the triangles are made take a look at the cranberry phyllo triangle recipe on this site.)

Reviewed On: Sep. 14, 2009

Fantastic! This is definitely my new go to recipe for peanut butter cookies! I did make a few minor adjustments though. First, I used crunchy peanut butter instead of smooth. Then, I added - reese peanut butter chips and chocolate chips. I baked the cookies for 11 minutes and let them cool on the baking sheet. The only change I may make in the future is a touch more vanilla. These are my new fav! You have to try them.

Reviewed On: May 4, 2009