OMG, so good! The only thing different I did was to cut the oil down to 1 cup, use fresh tomatoes, add 1 tsp. of red chili, and 1/2 tsp of crushed chili pepper (I like my food HOT). Next time, I will cut down the simmering time to 20 mintes on medium- that way I have more broth left. Thank you so much for the recipe!!!

Reviewed On: Nov. 20, 2007

My brother wanted creamy flan. He was sick of me buying them from the grocery store all the time, so I decided to make this highly rated flan. And he loves it!!! I too was a bit scared with the water and towel bit but everything turned out beautifully. I took the advice of one reviewers (my heartfelt thanks) and kept my pan in the oven til I was ready with the caramel and then poured it in the warm pan. I then put it back in the warm oven and left it there til I had the flan mixture prepped. What a wonderful idea. Oh, I don't know what the other's mean about it being a cheesecake or a different sweet dish and not flan... to me it's flan. Not eggy... no hard... just rich creamy flan! Wonderful! Thank you for the recipe!

Reviewed On: Aug. 20, 2007

I can't stop eating this (not good for the diet- LOL). No problems with the phyllo dough. I got the twin pack from Walmart & used the plastic sheet they were rolled in to use as a buffer between the dough & the damp towel. Used a small chopper for the pecans halves, then transfered them to a skillet to roast. Then, I added cinnamon & 1/4 cup sugar to the pecans. Those who are confused on how to do the dough & nut steps- NOTE: do 2 sheets & butter 4 times (so there are 8 sheets total) & then do butter & sprinkle 2-3 TBSP. of pecans after laying of each 2 sheets. Do this until you have 8 sheets left & go back to just butter & dough. Cut butter (salted) to half & used that with butter spray. PERFECT. I baked it at 325 for about 40 mins. until top was golden. Those having problems with the top layer sliding off- TIP: while cutting into sqaures/diamnonds, use your fingers to press down (not to hard but still quite firmly) on the top layer as you cut along. I had no top layer falling off with me. I had made 1 1/2 of the syrup recipe & found it a bit much. I'll make the exact amount next time. I also made the syrup ahead of time & had it in the fridge even before I got started on chopping the nuts. Overall, this was so easy to make, best baklava I have ever had, & was fun to do (took me 45 mins. to do the layering, 10 for the syrup & 40 mins to cook). EXCELLENT RECIPE & thank you for posting this Donna. To the ladies who gave such helpful suggestions: YOU ROCK!

Reviewed On: Aug. 20, 2007