Unfortunately these were a big let down. I recently returned from Antalya Turkey, I had Baklava everyday for 2 weeks and they were the best I had ever eaten, I had Baklava in Rhodes Greece 15 years ago which was the first time I tried it, as I had nothing to compare it to I thought they were great, but having made this recipe with phylo bought from the grocery store, I can tell you it is way off what the Turks use, Turkish Baklava is made with dough alot thinner than phylo evey other country seem to use. "looking through the Turkish dough is like looking through a net curtain" someone said. and it is true, the Baklava there has so many layers of ultra thin phylo, it is almost like puff pastry, with regular phylo you literally feel every layer of pastry as you bite as it is so thick. I know this recipe does not claim to be Turkish, it claims to be Greek, so for that I will give it 2 stars, If you ever get the chance to try Turkish Baklava, I assure you, you will notice the difference, and it is alot better.
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?