Dixon, Illinois

This was Excellent. Instead of using the provolone.. we used an italian blend cheese. It turned out great... and something im going to be using for a while

I originally made this baklava for a small banquet that I had volunteered to run. This was so easy that I was afraid it was too simple and would be missing a flavour or something and would disappoint those of us who've had baklava in the past. I was lucky that it was so easy (and that I followed the suggestion of others to add cool sauce to hot baklava) as I did not have a chance to test the recipe beforehand and I was cooking for nearly 40 guests. I heard nothing but the best compliments about this recipe from both guests who have never had baklava and those who specifically seek restaurants that serve "the best baklava you've ever tasted." I have since made several batches to give out in addition to cookies this holiday season. I feel will be hanging on to this recipe for a long, long time.

I also found this recipe to be excellent. Very easy to make. Instead of using sugar, I replaced it with Splenda and it came out perfect. My family loved it. Will definetly make again.