Reviewed: Sep. 21, 2012

Fabulous!

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Reviewer:

proudmomma

Cooking Level: Expert

Home Town: Lehigh Acres, Florida, USA

Living In: Jacksonville, Florida, USA

Reviewed: Sep. 17, 2012

This recipe is amazing! First time I've ever made baklava or worked with filo dough and it was so much easier than I thought it was going to be! I didn't find it difficult at all, only a bit time consuming. I did take the adivce of some of the reviewers and made the syrup first and let it cool before spooning ot over the piping hot pastry. It sizzled! Totally awesome. This is my go-to recipe from now on!

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Reviewer:

JenLiz

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Tampa, Florida, USA

Reviewed: Sep. 7, 2012

This was delicious, but just a little more sweet than what I am used to. Maybe next time we will leave off the sauce.

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Reviewer:

thundercluck

Reviewed: Aug. 26, 2012

Wow! It was super fantastic! Sean and the boys loved it. Crispy and honey on top, only to get more crispy and buttery honey on the bottom.

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Reviewer:

actov

Reviewed: Aug. 20, 2012

Delicious & easy!

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Reviewer:

Dawn

Cooking Level: Expert

Reviewed: Aug. 19, 2012

This is an Amazing recipe, and is pretty easy. Like alot of others I melt the butter and brush it on the sheets of dough. I also start cooking the sauce before I start on the Baklava, when its done I put it in the refrigerator to cool. Then as soon as I take the Baklava out of the oven I pour on the now cooled honey sauce, this has always insured the Baklava is crunchy and not soggy. I have had so many complements people just love it the best complement I got was from someone saying, "The last time I had Baklava this good, I was in Italy"... it doesn't get better than that :)

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Reviewer:

Sweetbutterfly

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Aug. 15, 2012

I always assumed Bakalava was to hard to make, with this recipe it was simple. Phyllo dough does take time to get used to. It was yummy! I see this at many ladies nights!

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Reviewer:

Tara

Reviewed: Aug. 3, 2012

I tried the vegan version of this recipe, and it turned out perfectly, especially the syrup. I used 8 oz of walnuts and 4 oz of almonds and substituted Smart Balance for butter and agave syrup for honey. I only used 1/2 cup water to 1 cup agave (it might have been too much agave, since it's sweeter than honey). I also added a dash of nutmeg and clove, and 2 tsp of vanilla rather than 1. It was a huge hit at a family get-together and now they are requesting it for Christmas!

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Reviewer:

Emily

Cooking Level: Beginning

Home Town: Escondido, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jul. 20, 2012

This was absolutely delicious! It was easy to make and turned out perfect. I recommend melting the butter and using a pastry brush and running the nuts through the food processor. I brought it to work and it was a hit among everyone! Thanks for the great recipe!

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Reviewer:

Crystal

Cooking Level: Expert

Living In: Stockton, California, USA

Reviewed: Jul. 18, 2012

OHHHHMMMMMGGGGG! This is tooo scrumptios for words. This is my first try and it came out awesome! I will note that the nuts would have been better served if they had been chopped fine. My rough chopped pecans were good but would have been even better chopped finer. I also added a bit more cinnamon, a half a teaspoon or so, to the sugar/honey/water mix just cause I like it. And I will do that the next time. I am making this for every family event forever. It was just too easy and ohhhhh so gooood. Thank you Neonwillie for posting this!

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