Absolutely amazing. I would rate this a 10, if I could. I am Persian, and though baklava is originally a Greek dessert, after the Greek empire expanded and took over Persia, this treat was also incorporated into Persian cuisine. My grandmother, mother, and brother were SO impressed with the outcome. I made the sauce first, and allowed it to cool as I prepared the baklava. I created the recommended 8 layers of phyllo dough at the bottom, but next time I will create a few more layers. I couldn't find our basting brush, so I applied the melted butter with my hands; however, I took care to LIGHTLY apply the butter. Don't fuss if the phyllo dough wrinkles a bit, it will only add more texture to the end result. I cut the baklava before baking; however, I did NOT cut all the way to the bottom. I also made 1.5 the amount of sauce - I may make double the sauce next time. I highly recommend allowing the sauce to penetrate the baklava overnight. All in all this recipe turned out to be AMAZING. It was better than my aunt's baklava, who has been making baklava for over twenty years.

Reviewed On: Mar. 29, 2008

This was a fantastic recipe BUT I had changed a number of things. First of all, instead of the pork/shrimp, I used lean ground turkey for the wontons. I also tripled the ginger (grated!), green onion, and added grated carrot, grated garlic, and low sodium soy sauce to the wontons. I also changed the broth - I used two cans of chicken broth and one cup of water, thickened with corn starch. I doubled the green onion that the recipe called for. I also added minced garlic, chopped carrots, broccoli, whole snow peas, and pepper to the broth. I allowed the broth to simmer for about forty minutes. After about thirty minutes of simmering the broth, I added two one-inch pieces of ginger to the broth, and continued to simmer. I separately boiled the wontons in a pot of water, and after they cooked, added them to the broth. Friends and family loved it! It was flavourful, healthy, and delicious.

Reviewed On: Mar. 29, 2008

I doubled the vanilla and also added one teaspoon of coconut extract. It was absolutely delicious. It becomes a little harder to stack the cookies if the layer of frosting is very thick - so the thinner the frosting layer, the easier it is to stack. 5 stars

Reviewed On: Mar. 22, 2008