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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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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PeaceLoveJoy

Cooking Level: Expert

Home Town: Warsaw, Missouri, USA

Living In: Columbus, Ohio, USA

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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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Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

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Reviewed: Dec. 18, 2008

My husband raved over these, but I thought they were good (not great).

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jodiann4

Cooking Level: Intermediate

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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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rachel0927

Cooking Level: Expert

Home Town: Irvington, New York, USA

Living In: Mahopac, New York, USA

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Reviewed: Nov. 21, 2008

DELICIOUS!!!!!!

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Amanda

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Seabrook, Texas, USA

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Reviewed: Nov. 19, 2008

Love this one! And it really is easy! In fact, my 15 year old son makes it every year now as a tradition to our family holiday desserts.

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SusieQ

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Reviewed: Nov. 7, 2008

Delectable! Fun to make and plenty to go around. Thanks!

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Narla

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

This is a hit everytime I make it..it is irresistable, the one thing I use differently is I use clover honey.

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Kim Brooks

Cooking Level: Intermediate

Home Town: Malaga, New Jersey, USA

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Reviewed: Sep. 22, 2008

This recipe turned out great! I have tried another one but will be using this one from now on.

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Pam D.

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Reviewed: Sep. 9, 2008

This recipe was wonderful! It took some time to make, and you do need to handle the dough carefully to prevent it from tearing. I brought this in to work for a coworker's birthday and it got rave reviews! I will be making this again!

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Aug. 29, 2008

I have made this several times and it is so easy! I have used different nuts, (whatever was in the cupboard). It always comes out great. My husband loves this stuff!

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jrverdini

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Reviewed: May 19, 2008

Delicious! I thought it was good when I followed the proportions, but it got even better when I changed things around a bit. I only had a 9 x 9 pan and used half of the dough (the dough I bought came in two packages of 8 oz each). I used 12 oz nuts (pecans and walnuts), and I doubled the cinnammon, and added a few dashed of nutmeg. For the syrup, I used 3/4 of the amount in the recipe, except for the lemon zest. I used the zest of an entire large lemon. This made the baklava very lemony, and makes it distinct.

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Christy Rae

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Reviewed: May 7, 2008

Sweet Caesar's Ghost! Delicious! I think next time I make it I'll better saturate the sheets of phyllo dough with butter; after baking, the sheets were a little dry for my taste. The sauce poured on top was so tasty with the lemon zest!

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