Reviewed: Dec. 11, 2011

alittle to nutty for us. next time we will not use so many but other then that it was excellent!!! and not to difficult!

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2 users found this review helpful

Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Muldrow, Oklahoma, USA

Living In: Mineo, Sicilia, Italy

Reviewed: Jun. 10, 2010

Very good!

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7 users found this review helpful

Reviewer:

salyer

Reviewed: Apr. 29, 2010

A very good dish

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6 users found this review helpful

Reviewer:

alexis20668

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Hollywood, California, USA

Reviewed: Jul. 28, 2009

I added less water, simmered longer, and didn't add all the syrup I made...only adding syrup until the phylo dough was saturated. I used walnuts becasue they are cheaper. Pistachios would be too Lebanese, not Greek, so I would stick with the pecans or walnuts. This recipe has been a favorite at all my holiday parties, and even for small sweet snacks

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17 users found this review helpful

Reviewer:

Sammie

Cooking Level: Intermediate

Home Town: Westmoreland, New Hampshire, USA

Reviewed: May 6, 2009

great taste. Joshua liked, so did I. Too much butter. Use less butter next time.

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6 users found this review helpful

Reviewer:

cgartrell

Reviewed: May 23, 2008

I sent this to my mum, shes not such a good cook but she did enjoy making this. However she found that the phillo needs to be cool before you pour the mix onto it or you get some very hard baklava!

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7 users found this review helpful

Reviewer:

Geewa

Cooking Level: Beginning

Home Town: Liverpool, Merseyside, England, U.K.

Reviewed: Feb. 20, 2008

I didn't add cloves, and I melted the butter with cinnamon in it. Very excellent. My greek aunt had to have the recipe when I made it for Christmas.

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6 users found this review helpful

Reviewer:

meganthered

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Mokena, Illinois, USA

Reviewed: Jan. 5, 2008

Its great and easy to make this. I use Almonds instead of the recommended nut.I add orange blossom water and rose water as well to make it smells nice.With the syrup i add few tsp of the lemon juice and zest of lemon as well.My husband and his algerian friend loves it.My son loves it too.

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12 users found this review helpful

Reviewer:

Arlyn G

Cooking Level: Intermediate

Reviewed: Oct. 25, 2007

This is a great recipe! walnuts are better than pecans. to add flavor, you can take grounded pistachios and sprinkle them. take the advice and dont use cloves or cinnamon. you might want to add more syrup. remember not to pour hot syrup on hot baklava; one has to be cold, the other warm. you can switch the layers. for example i put seven layers of dough then walnuts then 7 more then butter, and then 7 more. then the butter and the pistachios. this is a great recipe though i think the syrup is too sweet. enjoy!

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21 users found this review helpful

Reviewer:

tori

Reviewed: Sep. 30, 2007

Some of the other reviews should definitely be consulted. I poured hot syrup on hot baklava and got a big moushy mess... I'll try it again with one or the other cold...

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51 users found this review helpful