Reviewed: Feb. 18, 2012

My first attempt turned out perfect!!! Thank you!!!

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Reviewed: Feb. 15, 2012

This was my first try at making Baklava. Needless to say I misread the recipe and only used 1 cup of pecans :0 but it still turned out good. That said, once I realized my error, I readjusted the remaining ingredients, using 8oz of phyllo dough and only making about 4 layers. Since I made the syrup ahead of time so it would cool, I had plenty. Loved the way the syrup "crackled" as I poured it over the hot baklava. Will definitely make again.

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5 users found this review helpful

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kel7298

Cooking Level: Expert

Home Town: Hearne, Texas, USA

Living In: Bryan, Texas, USA

Reviewed: Feb. 12, 2012

I was surprised to find out this "Greek" desert was very popular in Afghanistan. To make it "Afghanistan style", substitue the chopped walnuts with chopped pistachio's, and also add to recipe 1/2t of finely shredded lemon peel.

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3 users found this review helpful

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Batchin it

Reviewed: Feb. 11, 2012

My daughter and I just made this,...oH HEAVENLY CALORIES. Used an I can't believe it's not butter sprayer, with real melted butter, made the sauce 1st then chilled, cut till about half an inch from the bottom of the pan and it turned out beautiful. My family loved it.

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5 users found this review helpful

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Mommee23tan

Reviewed: Feb. 7, 2012

turned out well for the first time making baklava. I'm not going to lie, my greek friends mother was a little jealous!

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5 users found this review helpful

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Domesticgoddess

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Reviewed: Feb. 5, 2012

Need to make to make 50% more syrup (x 1.5). Cooling the syrup while the baklava is prepared/baked makes for a crispier final product.

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5 users found this review helpful

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JessLuoma

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Menlo Park, California, USA

Reviewed: Feb. 5, 2012

Fantastic recipe. My layers were kind of messy, but still turned out fine. I used about 4 T. of nuts per layer since 2 T. didn't seems like enough. Strongly recommend to cut almost through before cooking. Will use this recipe again and again.

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6 users found this review helpful

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EMHHasselbeck

Cooking Level: Intermediate

Home Town: Hamilton, Ohio, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 5, 2012

Yummy!!

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5 users found this review helpful

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tallen20

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Feb. 4, 2012

Fantastic recipe! A huge hit.

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5 users found this review helpful

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Carolyn

Reviewed: Feb. 4, 2012

I ALWAYS get a bunch of compliments whenever I make this, especially from one man in our church who is from Greece! It's not difficult, just a bit time consuming. Everyone should make a homemade baklava at least once in a lifetime! I don't change anything and it comes out as delicious as any I've ever had from a bakery. OH, one thing...you can now buy phyllo sheets that are precut for a 9"x13" pan. Definitely use them!!

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7 users found this review helpful