The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 24, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 29, 2009
Perfect! Very,very good. My SIL made this and it was excellent.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Covington, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 25, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 25, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 7, 2009
wonderful!!!!!!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: May 5, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 1, 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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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Ashland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 13, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 13, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 25, 2009
I like to dash in extra cinnamon and nutmeg to the nuts and use orange zest instead of lemon. I also found that using a pizza cutter prior to the buttering of the top layer gives me the least trouble when cutting it before baking. Freshly picked pecans are wonderful if you've got 'em. And the type of honey you use can make a big difference in the taste so pick a good one. Try it warm with a scoop of vanilla icecream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 6, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 2, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 2, 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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Cooking Level: Expert

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 20, 2009
I made this lastnight for a greek theme dinner I'm having tonight. I was afraid that I was going to mess something up but it was pretty easy. I cut it into diamonds and had a taste lastnight...WOW! I can't wait to serve this to my guests! Great recipe thanks! UPDATE: I've won 2 baking contests with this recipe and my Euro travling friend says it better than anything he's ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Jan. 15, 2009
I used all walnuts, minus a couple tablespoons of pecans (they were leftover, so I used 'em). This recipe turned out just as good as any Greek restaurant's does. If I ever decide to torture myself with the monotony of making baklava again, I will definately repeat this recipe!
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Cooking Level: Expert

Home Town: Warsaw, Missouri, USA
Living In: Steubenville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 19, 2008
I always thought that making baklava was a time-consuming and difficult thing to do, but these were surprisingly easy! Definitely well worth the cost of the phyllo dough and nuts. The first batch I made with walnuts and pine nuts, the second batch I will make with pecans and walnuts. I made the sugar syrup first and let it cool while I was making the rest, and once I took out the baklava from the oven I poured the semi-cool syrup over top of it. The phyllo stayed nice and crispy that way for me. The only change that I am making for the next time is to increase the sugar syrup by 1.5X, and maybe substitute some corn syrup for some of the honey. I know, not authentic...but still delish! Thanks for sharing this yummy recipe!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Brockville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 18, 2008
My husband raved over these, but I thought they were good (not great).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 9, 2008
So easy and so delicious. Usually a daunting item to make, this recipe lets anyone make this. My father commented that he actually like it more than traditional or store bought, it is a little less sweet.
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Cooking Level: Expert

Home Town: Irvington, New York, USA
Living In: Mahopac, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 21, 2008
DELICIOUS!!!!!!
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Seabrook, Texas, USA

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