Unfortunately these were a big let down. I recently returned from Antalya Turkey, I had Baklava everyday for 2 weeks and they were the best I had ever eaten, I had Baklava in Rhodes Greece 15 years ago which was the first time I tried it, as I had nothing to compare it to I thought they were great, but having made this recipe with phylo bought from the grocery store, I can tell you it is way off what the Turks use, Turkish Baklava is made with dough alot thinner than phylo evey other country seem to use. "looking through the Turkish dough is like looking through a net curtain" someone said. and it is true, the Baklava there has so many layers of ultra thin phylo, it is almost like puff pastry, with regular phylo you literally feel every layer of pastry as you bite as it is so thick. I know this recipe does not claim to be Turkish, it claims to be Greek, so for that I will give it 2 stars, If you ever get the chance to try Turkish Baklava, I assure you, you will notice the difference, and it is alot better.

Reviewed On: Jul. 27, 2009

Made this for Boxing day and everyone loved it. I used less rum and let people top their drinks up if they wanted, which a couple did. Next time I will use cinnamon sticks as I sieved this eggnog through muslin and it still had too much cinnamon floating around before finally settling at the bottom of everyones glass! excellent taste.

Reviewed On: Jan. 3, 2007

Not bad but you can't get key limes where I live, I should have used 3/4 cup of regular lime juice instead of the 1/2 cup I used! as key limes are more acidic and have more flavour. Be careful using the bottled key lime juice, most of it is just key west, lime juice which isn't quaranteed to be key lime juice, from key west!!! if you know what I mean, manufactured in key west could be with the regular limes not key limes. People can write what they want on the ingredients so unless you can get fresh key limes just use regular but more.

Reviewed On: Mar. 1, 2006