Reviewed: Sep. 12, 2009

This is one of the easiest recipes to use. I started making it for church functions and now whenever one comes up - I am asked if I am making my Baklava - This is my third year making it and about the 20th time too - have practically memorized it. You have to be willing to stand for a time, but the end result is worth it.

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Patti

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Reviewed: Sep. 8, 2009

I am definitely putting this on 5 star !!!! I did add i pinch more ground clover in the syrup and added a bit more water ...... I think I over did it because it came out a little chewy mine so I think I would also go with a Lower heat temperate as mine did unfortunately over cook:)!!! and I also put to much butter on the bottom pastry sheets ! I did have some trouble with the sheets as they dried out as I was buttering them . Which makes them crispy like and break if you bend them ..... so make sure you keep them moist:) Everyone who tried it loved it ........ IT is my most VALUED recipe I have yet made !!!!!

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*Cozycook*

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Murrieta, California, USA

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Reviewed: Sep. 8, 2009

This is an amazing recipe. The concept is very easy - but working with the phyllo dough takes some patience! Once you get past that, it's actually not a very complicated and uses mostly ingredients that you already have in the house, so you will likely only have to pick up the dough and nuts. I had my oven at 325 for 40 minutes (not 350 for 50 minutes) and it still started to burn - so I will definitely go with a lower heat next time. This baklava is delicious and impressive!

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Linzerino

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Reviewed: Sep. 2, 2009

This was amazing!!! Great directions, easy just time consuming. Took me awhile but turned out delicious. Thanks for the recipe.

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RBRADY

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Reviewed: Aug. 28, 2009

This recipe is awesome! The only changes I made were that I added half recipe to the sauce which some people recommended doing. So that's 1 1/2 times the honey sauce. I also made the sauce before I did anything else and put in the fridge until the baklava was done, made it super crispy and amazing! All around good recipe, the instructions are just a little confusing, you should butter every single layer with about 6-8 sheets on bottom and top with nut layers in between. Hope that helps!

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For.the.love.of.CAKE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 27, 2009

This is the best & EASIEST baklava recipe out there! I make this with my 12 year old daughter, in fact, she has made it by herself.

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Bill Mitzel

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 26, 2009

This is the first time I made any kind of Baklava and it was sooo easy! I took advice from another review and I definitely agree that baking it at 325F worked perfectly. Also, the amount of sauce that the original recipe makes would be plenty. I made 1.5 times the amount called for and I think it made it a little soggy. I would totally recommend this to anyone who has never made baklava before!

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Becky

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Reviewed: Aug. 24, 2009

Very authentic taste. And not difficult to make! Thanks.

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

This was delicious! Since I'm a vegan, I did use dairy-free margarine and it worked out just fine. I found that as long as the phyllo dough was cool, it was easy to handle. When it got closer to room temperature, it started to stick together.

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gefilte

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Aug. 23, 2009

Made it last Christmas and everyone loved it!

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stl_84

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Reviewed: Aug. 23, 2009

tasted good.....I think it needed a bit more honey on top

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AnnTyz

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Reviewed: Aug. 19, 2009

This recipe was a little confusing to me, maybe because it was my first attempt at trying to make baklava. In the end, it turned out absolutely delicious. Thank you for the recipe. The phyllo dough that I bought fit the pan perfectly, so I didn't have to fold it in half. Here is how i ended up doing the layering: Bottom Layer (Repeat 4 times): 2 sheets phyllo dough 1 layer of butter. Middle Layer (repeat 5 or 6 times): 2 sheets phyllo dough 1 layer of butter 3 tbsp chopped pecan nuts. Top Layer (repeat 4 times): 2 sheets phyllo dough 1 layer of butter. I was only a little short of using the whole box of phyllo dough. Hope this helps someone!

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Aug. 13, 2009

GREAT recipe! I used walnuts and I did use 1 1/2 times the sauce, however next time I make it I will definitely reduce the white sugar. It was much too sweet for my taste. I also, as did another reviewer, find that 350 degrees was a little too hot. I cut the baking time a little short because it was starting to get a little too dark. Next time I will bake it a 325 instead of 350. I thought this would be very time comsuming, but it was really quite easy to essemble and didn't take long at all. Thanks for the recipe!

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Lynnje

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Reviewed: Aug. 10, 2009

i tried it wasnt really that good, i may be should find a Turkish recipe since i just searched and learned it is a turkish dish...

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matt

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Reviewed: Aug. 10, 2009

This recipe was outstanding. So many compliments on it.

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Angela

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Reviewed: Aug. 10, 2009

Tastes exactly how I remember it. I did have to use a bit more butter than the recipie asked for. Probably because I got a little happy buttering all the layers. Other than that it was wonderful!

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Mtcrloss87

Cooking Level: Intermediate

Home Town: Elkins Park, Pennsylvania, USA

Living In: Hatboro, Pennsylvania, USA

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Reviewed: Aug. 8, 2009

I admit to being a bit of a baklava addict. This is one of the best I've ever had, and so easy to make. Even my Greek boss admitted it was better than his.

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