Delicious! I absolutely love this recipe. My only advice, use real butter it really makes a difference in taste!

This baklava recipe is wonderful. I have never made baklava before, and I wanted to make it for a friend in the hospital that was just diagnosed with leukemia. I hope this helps to cheer her up, because I couldn't stop eating it! It was a little hard to get the phyllo to co-operate, but you get the hang of it. I also had this sitting in the fridge for several days, and it was still great. Oh, I also had to use about 2 Tbsp more butter than the recipe called for. I'm known with my friends for making some yummy desserts, and I had several people tell me this was the best I've ever made. I would love to make it more often, but the caloric content is scary! I cut my 9/13 into 24 pieces, and each piece had 300 c*%$#@*s. IT WAS GREAT<3

This was my first time making baklava, and I'm so glad it was easy. I strongly recommend using walnut chips rather than chopped nuts. Chopped nuts are too big for this recipe. Also, I used slightly less butter to cut down on any sogginess (another reviewer was right when they said it was the butter and not the sauce that causes sogginess). I have yet to see how this will taste when left overnight.

For the nuts, I used chopped walnuts and almonds. I added the juice of one lemon and 1 tsp of cinnamon to the syrup. As one reviewer recommended, I did not cut all the way through the baklava until it was cool. Turned out perfectly!

My family was blown away by this baklava recipe. I used much more butter than the recipe called for, simply because I wanted to make sure all the dough was covered, but I think it worked out well because the baklava turned out very, very moist. For the nuts, I used a bag of pecans which I chopped into very tiny pieces. The result was great. Even my husband, who often buys fresh, handmade baklava at the local farmers' market, said this was the best baklava he's had! Next time I may try adding a bit of ground cloves to give it a little kick.

This is a great recipe! I used chopped pecans and hazelnuts. I think pistacios would be even better, and will use them next time. I agree with previous reviewers, make the sauce first, chill and pour over warm baklava. It comes out very well that way. So easy too! Thanks for the recipe!

Easy and Delicious! Rave Reviews from all who tried it. Don't be afraid of the phyllo dough...easier to deal with than it sounds. Remember part of the charm is the homemade look. Suggestion to pre-cup 90% of the way before baking was right on the money! Thanks for the great find!

I've never tasted Baklava before and I just had to try making it. I couldn't find any Phyllo Dough so I used "Substitute Phyllo Dough" off AllRecipes. Will try to make again with the Phyllo Dough next time.

This is by far the best baklava that i have ever had (and i have had a lot). I made this for my english Canadian family while they were in town and this was a big hit with a cup of earl grey tea. I took one readers advice and cut all the way though except for the bottom layer, and instead of spooning the honey mixture over, i just poured the whole thing on and let it soak in. YUM! Thanks so much for sharing this recipe.

I was terrified to work with filo dough, but this was easy. Mine was a bit soggy at the bottom, so I will use less butter next time.

Oh. My. Gosh. This is the best dessert I've ever made. It's time consuming, but simple. I made the recipe exactly as written and wouldn't change a thing. I'm 100% happy with the results. Everyone who had some was blown away that I made it. I served the triangles individually with cupcake papers. It made it a bit cleaner to eat.

very good...made me look good infront of coworkers and easy to follow the recipe

I never made baklava before. It turned out really good!

My husband has lived all over the world and Baklava is his all-time favorite dessert. I made it for him using this recipe and thinks it is the best ever! His co-workers are absolutely spoiled to it.

At first I thought the baklava was going to be soggy, but after it sat 24 hours it was perfect! I might cook mine a bit longer next time to make sue the middle layers are cooked all the way! Thanks for a great recipe!

This recipe was awesome. I am American but my husband is Arabic so him and his family know good baklava. I made this for a family dinner and it was a hit. My sister in law said it was better than what you get in Jordan. I followed the recipe exactly. I made no changes and it came out perfect. Thanks so much. This is a keeper.

Simply the best Baklava I've ever had. I've made these several times and they are always a big hit.