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Baklava
This is a great recipe, I have received nothing but accolades from the people who have experienced it so far. And it is actually quite a simple recipe once you get the hang of it, albeit a time consuming one at first. Just remember to thaw the phyllo pastry the day before in the fridge or on the counter as opposed to doing it in a last minute fashion in the microwave. :-) It will be very hesitant to come apart in clean sheets, and will be worthless after another freeze and thaw cycle (at least in my experience). And remember to cut the dough before baking, it may seem not important, but without doing so it becomes very messy once the Baklava dries out during the baking. Enjoy!
7 users found this review helpful
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Reviewed On:
Aug. 29, 2008
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