Reviewed: Oct. 25, 2009

This recipe has way to little syrup. Baklava is always better the next day for flavour but this one is dry. I found baklava II on this site and it has double the syrup, same great flavour, my family wants no other recipe. A nice touch is to add a cinnamon stick to the syrup which I make before starting to make the cake, cool syrup slowly poured on the hot cake so it soaks in is best and the next day it's not soggy, hard to imagine, but just nice and syrupy. Sorry I can't give this more stars. None of us likes a dry baklava.

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JFer

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Reviewed: Oct. 19, 2009

Absolutely delicious. My brother asks for this every christmas. Love it cause it is so simple.

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Jessica Siu

Cooking Level: Expert

Home Town: Englewood, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 4, 2009

This is the first time I made Baklava. In fact it's the first time I ever ate it. It was so easy to make and the best dessert I have ever had.Yum Yum. My boyfriend is already asking when I going to make it again.

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Terri

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 19, 2009

I have made this a few times now and it goes over very well. I find it easy to make and it tastes sooo good everytime. Thanks for the recipe.

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daisyfairy

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Aug. 26, 2009

My first time making Baklava and it went off without a hitch! Office mates, pub mates and family loved it! Instead of doing mixed nuts I used pistachios...turned out delicious

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Corey

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Reviewed: Aug. 3, 2009

I made this for a family get-together and it was a big hit! The only change I made was that I didn't use quite a whole pound of nuts, as previous reviewers had remarked it was quite "nutty." I used all pecans instead of mixed nuts as well. I will definitely make this again!

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Kelli

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Reviewed: Jul. 29, 2009

I have made this several times now and it is fabulous!!

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AWALKER91180

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Reviewed: Jun. 23, 2009

Excellent and Easy. I used about 3/4C Honey and simmered the sauce for about 30 minutes (until it was dark golden brown). I was suprised at how much it tasted like the authenic stuff.

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PAL131

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Reviewed: May 28, 2009

Perfect! Very,very good. My SIL made this and it was excellent.

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Phyllis

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Covington, Georgia, USA

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Reviewed: May 23, 2009

Delicious! At least as good as the baklava made by my mom's Lebonese (sp?) friend, whose baklava was the best I've ever eaten.. until now! The only thing I changed was using more phyllo sheets for base... 6 sheets instead of two. I used 1/2 walnuts and 1/2 pecans. This is a fabulous recipe, and was not difficult, just takes a little time to put it all together. Definitely worth the effort!!!

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lucy

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Reviewed: May 22, 2009

I made it with whole walnuts, forgetting they were supposed to be chopped. Tasted delicious, but looked lumpy. Lol, now I know for next time!

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Sdminnich

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Reviewed: May 7, 2009

wonderful!!!!!!!!!!

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pinknpurple00

Cooking Level: Intermediate

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Reviewed: May 2, 2009

Was very excited about making this recipe until i realized didnt have as many walnuts as i thought i did, so it was made but at a much smaller scale. Deeeeeelicious! My husband and i always treat ourselves to a piece when we are out for dinner and it was so good to know we can now save ourselves money and make it on a smaller scale just for the two of us. Thank you!!!

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zai

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Reviewed: Apr. 25, 2009

I use this recipe during Ramadan every year. It's a hit at iftar. :) Very good, very easy, very enjoyable.

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naya

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Ashland, Oregon, USA

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Reviewed: Apr. 10, 2009

My first attempt at making Baklava, and our guests are still raving about it weeks later! It did take me longer to assemble than the recipe said, but I'm sure it will go faster next time. Actually, the most trouble I had with this recipe was envisioning cutting it as described (Where's the picture? I ended up just cutting squares and placing on the plates at an angle)! ;)

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sillemom

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Reviewed: Apr. 10, 2009

I made this for the first time today....a little time consuming...but in the end it was worth it. My hubby and I really liked it!

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bbenson

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Reviewed: Feb. 4, 2009

Fantastic! Learn from my mistakes though... 1. Make sure the phyllo bread is thawed. Mine crumbled up, and was a headache to lay down in sheets. 2. Buy pre-chopped nuts; it will cut your prep time in half. 3. Watch the sauce so it doesn't over boil.. if you are using a small pan, as I did, it can overflow. Anyway, the baklava was excellent. I had made it was a party, but once my dad and husband got their hands on it they wouldn't let it out the door. Thanks for a recipe that makes me look impressive with very little effort!

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HanakoLei

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

OMG - so good. I followed the advice of other reviews, and upped the honey to 3/4 cup. For my nut mixture, I used 1/3 walnuts, 1/3 pistachios (more Middle Eastern) and 1/3 macadamias (not Middle Eastern at all, but delicious!). I whizzed the nuts in the food processor for about 30 seconds (with the cinnamon) for that fine chopped texture a la restaurant baklava. Followed the recipe as-is in all other regards. Superb. Wasn't even hard, as I always though baklava would be. Thanks so much!

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RONNASTEFAN

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Jan. 30, 2009

I had been looking for an easy and quick baklava that didn't skimp out on flavor and this is it!!! The only thing that varied for me was cooking time. My baklava was done in about 25 to 30 minutes. Other than that, it was wonderful. I will make it again.

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LaurdaJean

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Reviewed: Jan. 20, 2009

Never made this before first time it was so easy to do and it was so loved by all who tried it i used peanuts and almonds in mine --awesome recipy

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Slivier

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Easy Baklava

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