Reviewed: Apr. 20, 2012

This was SOOOOOOO good. And really easy! My daughter and I made it together. It does take some time, but not as much as I had anticipated. It got rave reviews from co-workers. Thanks for sharing!

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Reviewer:

PUDDLESTOMPER

Reviewed: Dec. 14, 2010

I was very nervous working with the phyllo dough, it is so delicate. This recipe was very easy to follow, i just wished I had followed it more closely... :) That being said, you have to remember how many layers you have put down. Also, don't use too many nuts... I unfortunately added too many nuts :( I had a variety of nuts almonds, walnuts and pecans...again too many. Oh well, it did have a good flavor, just too many nuts...one more thing, i took out 1 cup of sugar, because you are already adding 1 cup of honey. It was ok with, that but next time, I might go with 1/2 cup of sugar and 1 cup of honey and see how that goes... good luck... :)

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Reviewer:

purplemoon

Reviewed: Nov. 12, 2010

we just like it

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Reviewer:

Ignazia Vella

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Home Town: Pachino, Sicilia, Italy

Living In: Picton, Ontario, Canada

Reviewed: Oct. 1, 2010

EXCELLENT!!!!!!

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6 users found this review helpful

Reviewer:

SInnamon

Cooking Level: Expert

Home Town: Shellsburg, Iowa, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 18, 2010

Made this three times so far. My middle eastern friends couldn't get enough! Many compliments!! Worth the time. Use spray margarine rather than melted butter and a pastry brush.

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Reviewer:

Annette White

Reviewed: Apr. 6, 2010

Has anyone tried to freeze this recipe and use later? I have a big party and want to make some desserts ahead of time.

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Reviewer:

Kerrie Thomsen

Reviewed: Dec. 26, 2009

It was fairly easy and tasty. I made just a tad bit extra syrup as a couple of the reviews said it was dry. I was unsure if I was supposed to butter the top so I only brushed on a little. Learn from my mistake and brush every other layer on top. The top was a little too crisp and didn't stick to the rest of it. It was still good, you just had to hold the top on. I copied another reviewer and added a little brown sugar to the nut mixture. Yum!

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Reviewer:

Jackie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Nov. 30, 2009

I made this 2 christmases ago and was talking about making it again. People who I didn't even know who tried it that night remember it and tell me how good it was, still. I tried Baklava in 2003 and I didn't know where I could buy it until I found this recipe, I can marinate in the yummyness of this treat. That night 2 years ago, it was gone before I could grab a piece.

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Reviewer:

Andrea

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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Reviewer:

Countrycook

Cooking Level: Expert

Living In: East St. Paul, Manitoba, Canada

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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3 users found this review helpful