I made these as directed after reading the first 15 reviews which were positive. Had I read further I would've seen the reviews which were older regarding the quantity of baking powder. As I learned, the 1 T. called for is WAY TOO MUCH. It left a very bitter taste, and I ended up having to throw away the muffins because after one bite my family would not eat them.

Reviewed On: Oct. 26, 2009

I made this following the recipe and some of the suggested tweaks by reviewers. I did 1 1/2x the sauce, and made the sauce ahead so it was chilled before pouring on the baked baklava, which was a good suggestion. 2 things to mention: of the 16 oz. of finely chopped nuts (pecans) I prepared, by following the recipe and adding 3 T. to each layer, I ended up with 6 oz. of nuts leftover. So if you want it really nutty, do 4-5 T. or just buy about 10 oz. (what I will do when I make this again). Also, I followed someone's suggestion and poured my melted butter into a sprayer (emptied out I-Can't-Believe-It's-Not-Butter) to "spritz" the phyllo dough with. I thought I spritzed pretty generously, and the baklava came out well, but again I had a lot of leftover melted butter... probably 1/2 of what I started with. So if you spritz, you can use less butter with a good result. All in all, a very yummy recipe. Have fun!

Reviewed On: Oct. 9, 2008