This recipe has way to little syrup. Baklava is always better the next day for flavour but this one is dry. I found baklava II on this site and it has double the syrup, same great flavour, my family wants no other recipe. A nice touch is to add a cinnamon stick to the syrup which I make before starting to make the cake, cool syrup slowly poured on the hot cake so it soaks in is best and the next day it's not soggy, hard to imagine, but just nice and syrupy. Sorry I can't give this more stars. None of us likes a dry baklava.

Reviewed On: Oct. 25, 2009

I tried this on the weekend for the first time and we and our company LOVED it, better than the roasted-nicely browned chickens I had in the oven. The only change I made was that I only used 1/2 cup butter in total and 2 fresh garlic cloves in each of the places called for. YUMMY is all I can say! It smelled soooo good every time I went out to the bbq! Thanks for a very delish recipe, I'll be making this again and again.

Reviewed On: Oct. 13, 2009

Thanks so much for a great recipe! No Greek restaurant has yet come close, where we live at least, even if they say it's made there by Greeks, it's not nearly as good. This comes so close to what we had in Turkey! So tasty and syrupy! An added note...I made it for Thanksgiving, or so I thought, but the pan is empty! Just in case you don't have unsalted butter or almonds as I didn't, no one noticed that I used salted butter and walnuts which I normaly do. My one son and husband couldn't get enough of it. I'd give it more stars if possible. Thanks to Stephanie suggesting the dough can be partially frozen, I'll try that next time.

Reviewed On: Oct. 10, 2009