Reviewed: Oct. 10, 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.

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JFer

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Reviewed: Sep. 16, 2009

This is excellent and yummy.The tob few layers didn't stick together, I am wondering if thi is because i put much less butter on top than recommended.

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iman

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Reviewed: Aug. 3, 2009

This recipe is soooo good! I find that I don't need to leave it in the oven as long as it says though, until golden brown is right.

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Linda

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Reviewed: May 29, 2009

This was my 1st attempt at making baklava. I already had nuts hanging around the kitchen, so, I decided to mix the almonds with pistachios. I didn't have the 1 1/2 lbs this recipe called for, so, I used half the amount. ( 4oz almonds and 4 oz pistachios and it was enough to do 6 layers using 1/3 of a cup mixture between each ) I also put them into a coffee grinder for almost a ''coffee grind'' texture. The only other small thing I had to change was the lemon. I didn't have any fresh lemon, so, I just put a few dashes into the syrup. It's a long process, but, it was worth every minute!!!

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JSUDDZ

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Reviewed: Jan. 10, 2009

So good and not as hard to make as it seems. I made it for my husbands Christmas party at work and he received rave reviews!

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EnjoysCooking

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

This was my first attempt at Baklava and it was way easier than I thought it would be. I used a combo of pecan and almonds for the nuts and it tasted great. I didn't quite use all of the sauce but at least I had enough. I plan on making this frequently now that I have this recipe!

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Teresa

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 26, 2008

Being Greek Orthodox I took al the shortcuts my mom does, add some buttter to the nut recipe then you dont have to butter so much between the Phillo, and u dont have to thaw the Phillo out all the way it handles better partially thawed, simmer your syrup for at least 2 hours

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Stephanie

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Reviewed: Jul. 3, 2008

This was Great!! We made it in a little assembly line with 3 people, it was lots of fun to do. I cut back a little on the syrup that is poured over the top, and I used walnuts, and less than the recipe says to (Im not a huge nut fan). This was a great recipe, and really lots of fun to make! Thank you!

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Amber

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Reviewed: Jun. 19, 2008

Wonderful! This was my first time ever using phyllo dough, and what a pain to work with! But this recipe is great and it was a huge success. I made this for work and let my co-workers be the guinea pigs. They all raved about it. I followed the recipe exactly and it was delicious. A little moist, but I was told by every one at work that that was the way they liked it and not to change a thing.

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JBOWENS22

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Reviewed: Mar. 22, 2008

Good classic recipe. Assume you will need ludicrous amounts of butter so brushing can be fast, easy and not interrupted by scrambling to melt bore in the middle. Also, a whole lemon worth of fine zest and a splash of almond extract in the honey syrup is good. I think this recipe underestimates the time for simmering, as you need to stir constantly until it thickens or your arm falls off - (its worth it). Finally, stay with me this sounds odd but trust me here: instead of just melted butter, if you use about one part high quality extra virgin olive oil for every for parts butter it lends just a little Mediterranean savory kick to enhance the pistachios.

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ReJoyce

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Reviewed: Dec. 5, 2006

wow!! this is a great recipe. I had never worked with phyllo dough before and was scared, but it turned out okay! (just keep it covered with plastic wrap) I also did not brush every single layer with butter, just the top of each of the 4 (Although brushing the last couple layers would make it easier to cut). I also subbed the almonds for 1/2 pecans, 1/2 walnuts and added a little cardamom to the nut mixture.

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SCHWA

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Reviewed: Jan. 10, 2006

To echo someone earlier: This Is It. I've been dreaming of this recipe since the first time I tasted baklava, homemade by my best friend's mom 13 years ago :) After many disappointments from other recipes and storebought baklava, this is the sweet stuff that I remember -- so if you don't like sweet, check out another recipe. My tip: do NOT generously butter every single layer, or it'll end up dripping butter -- not the ideal baklava. I'll try spray butter next, or every 2 layers. Mmm!

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CARABLOSSOM

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Nov. 7, 2005

I was just wondering if anyone else had the amount of nuts left over that I did???will have enough to make many more desserts. Seems great though, it is in the oven as I write this.Thanks for the recipe, I have been looking for this, for a long time.

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Reviewed: Dec. 21, 2004

This is by far the best baklava. delicious and very easy to make!

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AMANDALICIOUS

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Reviewed: Apr. 5, 2004

This was a wonderful recipe! A couple tips are, Make sure to keep the phyllo dough covered with a damp cloth, or it drys out. Also I took out 1/2 cup of the butter and 1/2 sugar and it was great. I don't think that it would be any better if I had put it all in. Thanks so much for the recipe! There's only one BIG problem with it... I CAN'T STOP EATING IT!!!:)

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Jesusislife

Cooking Level: Expert

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Dec. 30, 2003

I am not known as a great cook but I certainly impressed my sister in laws with this one! It was easier than I thought & turned out beautifully. If I can make this, anyone can!

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SUZANNE

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Reviewed: Dec. 18, 2003

I made this for Thanksgiving and plan on making it again for Christmas. It's a little time consuming, but very easy. My kids did most the work and had fun while making it. But the best part was eating it! It is sooo yummy! I made a few changes to meet our tastes, I used pecans instead of almonds, and omitted the cloves (I hate cloves). I'm sure it would be great with other kinds nuts if you like them better. A very good recipe.

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KIMIKOMI

Cooking Level: Expert

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Reviewed: Dec. 17, 2003

I made this recipe for my works christmas party, and now everyone wants the recipe. It is not very hard to make, just real time consuming like CAMILLE_LT had stated before. Thanks for the recipe Debbie.

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RADIAN

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Reviewed: Aug. 23, 2002

completely delicious! i was afraid to try it because it sounded difficult. i was happy to find out that it was not difficult, just time consuming. AND well worth the time and effort!

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CAMILLE_LT

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