delicious! I never worked with phyllo dough before and it was NOT hard. It's ok to rip some sheets and have holes in some places so don't get frustrated if you have a hard time with it because you can't tell at all once it's baked. I brushed a very light coat of butter between every sheet as some reviewers suggested, that might've been why it turned out so good. I also used the suggestions from previous reviewers...1. use double or triple the cinnamon 2. double the honey mixture 3. chop the nuts pretty fine and add some brown sugar to them. I took this to my in-laws and my parents for a holiday and no one could believe how excellent it turned out compared to failed attempts they had over the years...seems like poor recipes is how baklava got its reputation for being so difficult to make, because this took time and patience, but was NOT hard. There was none of this left and everyone has the recipe now! The directions are a little confusing for the layers so i'll try to explain how i did it...there are 3 sections to baklava. 1. phyllo sheet, light brush of butter, phyllo sheet...(repeat till you have 10 sheets down with butter in between every layer) 2. 2-3 Tbs. nut mixture, phyllo sheet, light brush of butter, phyllo sheet, 2-3 Tbs. nut mixture...(repeat till you run out of nut mixture. 3. This section is the same as the step 1. (I used all of my remaining sheets of phyllo dough and it was just right). Don't forget to cut it prior to baking or the honey mixture will

Reviewed On: Apr. 25, 2009

I followed the recipe exactly, but after each dip of the chip, oil would fill up the hole where we dipped...we tried digging into this because the top layer was yummy, but the amount of oil on the bottom of my dish was unreal and unavoidable after a while!

Reviewed On: Mar. 22, 2009

My Mom has made this dip my whole life - try using pineapple flavored cream cheese to dip pineapples in and strawberry flavored for strawberries...my sister and I requested just about every flavor at some point and they are all fantastic!!

Reviewed On: Mar. 22, 2009