Reviewed: Jan. 17, 2009

Great! Just be sure to grind your walnuts as fine as possible, or the whole thing will fall apart when you cut it up.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Jan. 17, 2009

Even I couldn't believe I had made this it was so good! My husband stops at a middle eastern resturant and buys dessert for the family once in a while. He said this was better. I did as others suggested and cooked the syrup first and let it completely cool and then poured it over the baklava while it was still hot. I also added 1/4 cup of sugar to the nut mixture. When I made the syrup I reduced the water to 1/2 cup and increased the honey to 1 cup. I used all pecans next time I think I will use a mix of pecans, walnuts and pistachios just for fun. Thanks for a great recipe!

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Louise Patnett

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Reviewed: Jan. 16, 2009

I made two batches of this, and I was surprised at how easy it turned out to be. I completely melted the butter and used a brush to smooth it on, this way the phyllo dough didn't tear. The first batch seemed like it could have been just a little sweeter (it certainly wasn't bad, just could have been sweeter), so for the second batch I increased the cinnamon/sugar in each layer. This caused it to be VERY sticky, and I wouldn't do this in the future. Also, I noticed on my first batch that the pieces were very big. I would make sure that when you cut this before you bake it, always cut the pieces just a little smaller than you think. It is much harder to cut after it has been baked. Both of these batches got great reviews, and I will definitely make it again!

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AbbyMP

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 15, 2009

These are a little time consuming, but delicious. Beware that you may not have to use all of the sauce though...too much can make them soggy!

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BETHC

Cooking Level: Intermediate

Home Town: Toronto, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Jan. 14, 2009

This is the first time in my life that I baked and said WOW! I mean WOW! Absolutely the nicest dessert recipe I've ever found! We used almonds in our batch, and in the last month we've made it 3 times. My father-in-law even swiped pieces from others' plates when they weren't looking! You've got to try this! A tip - I used an electric knife to cut the Baklava it small rectangles and it worked really well. We put the finished pieces into the rectangle cup cake holders (what are they called?!) and they even looked amazing!

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jandjsmommy

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Sault Ste. Marie, Ontario, Canada

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Reviewed: Jan. 14, 2009

WOW! I never thought I could make baklava until now! This recipe was great and super easy. The first time I made it I used one stick of extra butter like someone suggested and that batch turned out soooo gooey and sweet. I made this another time but only used the recommended butter amount and it was not as gooey and was dry, even after letting it sit overnight. You definitely don't want to skimp on the butter if you want that truly fantastic baklava look and taste!

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sweet1

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Reviewed: Jan. 14, 2009

I took the advise of some other readers and I did not cut the baklava all the way through so the honey glaze would soak in more. This is the best!

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DEMESA

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Reviewed: Jan. 14, 2009

I looked this recipe up after having authentic baklava in Greece this summer. I wasn't expecting it to be this easy or delicious. One tip- to "butter thoroughly" I melted the butter in the microwave and brushed it over the phyllo layers with a basting brush- it worked well and spread evenly without tearing. Excellent! Everyone went back for seconds!

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Jenna

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Reviewed: Jan. 12, 2009

I found this needed a bit more liquid to it, it was a tad dry. Funny story: When I made it I had also done up a huge dinner where the leftovers took over my fridge so I covered the Baklava in saran wrap and stuck it in the stove so that nobody got into it. Next day I turned on the oven to preheat it for cookies and TOTALLY forgot about the saran covered Baklava resting inside. Needless to say it got tossed and now I ALWAYS check my stove before I preheat.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

This is delicious. We could hardly wait for it to cool. It is even better the next day. Thank you.

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Alice

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Reviewed: Jan. 11, 2009

the recipe itself is good, although the actual baking instructions are incredibly unclear. So for those people who didn't understand, you are supposed to stack 4 layers of 2 sheets of dough, with a coating of butter in between. There will be 3 sections. Each section is comprised of 4 layers. The 2nd section, the one in the middle, will be made up of the same 4 layers, but add the nut mixture along with the butter that separates the layers. Then add your 3rd section, of 4 layers. I wish I had realized this before I messed up the first batch. But the actual recipe is great.

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Rebecca Lynn

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Reviewed: Jan. 10, 2009

im only a teen but i had to make a greek food for a school project and wow did this work great i couldnt belive it!...

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kaitlin

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Reviewed: Jan. 6, 2009

excellent! I would not double the sauce as others have suggested, that will make it too sweet. Awesome just the way recipe is written.

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BARBPL

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Hampden, Massachusetts, USA

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Reviewed: Jan. 5, 2009

I am a novice at making baklava, but with this recipe you would never be able to tell! It is absolutly delicious (and this is even an understatement!!) We did as another person suggested and cut it to within a half an inch from the bottom to allow the syrup to be absorbed in the upper layers instead of sinking to the bottom, then cut all the way through after it had cooled completely. We also brushed the butter very lightly between EACH sheet of the phyllo dough. Other than those 2 things, we followed the recipe to a "T". Thank you for the great recipe!!

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Amy

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Reviewed: Jan. 4, 2009

I thought it was good. Too sweet for my taste but overall good. It looks lovely and it was really easy to make. I also added lemon extract and a pinch of cinnamon to syrop. Everybody loved it at Christmas Eve party even though I forgot to put the extra phillo sheets in the end. I will make it again.

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Lucy Monson

Cooking Level: Expert

Home Town: Maracaibo, Zulia, Venezuela

Living In: Provo, Utah, USA

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Reviewed: Jan. 4, 2009

This baklava recipe was so easy and delicious! I used walnuts and melted the butter so that I could easily brush it on. The only change I made was reduction of the butter to 1/2 cup, and it came out perfectly. Will definitely make this again!

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JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 4, 2009

This was good. I melted the butter before putting on the layers, and didn't have a brush. So I took a paper towel and folded it. And then dipped the end and brushed the butter on. Worked fine for me.

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 2, 2009

Fantastic recipe, but a reminder to beginners such as myself- don't over-simmer the sauce, it will caramelize and break teeth. Wholey the fault of myself, not the recipe, but everyone still loved it!

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ShannonB

Cooking Level: Beginning

Home Town: Deltona, Florida, USA

Living In: Burlington, North Carolina, USA

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Reviewed: Jan. 1, 2009

This is a wonderful, easy, impressive recipe for Baklava. I made it with my 15 year-old niece and she was impressed with her gourmet skills! Definitely a keeper.

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Rena

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Jan. 1, 2009

Very good! I was in a hurry and tried to cut corners and use more nuts between layers (4-6 Tbs) so I had less layers. Not as good. Need to use the 2-3 like the recipe requires. I also only used about 1/2 the butter and still tasted like the bakalva I make.

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Jennifer Hoffman

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