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!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

EMHHasselbeck

Cooking Level: Intermediate

Home Town: Hamilton, Ohio, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 5, 2012

Yummy!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

tallen20

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Feb. 4, 2012

Fantastic recipe! A huge hit.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

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!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

Reviewed: Jan. 29, 2012

This was delicious. Took about an hour for the first time. I toasted the walnuts and pecans in the oven and added cinnamon and a bit of sugar. I melted a cup of butter but must have been stingy when brushing and used a little more than half. Brushed it heavier on the last layer on top. Made the amount of sauce in the recipe first and cooled it and the result was great - not soggy, not dry. Great recipe!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

joanne

Reviewed: Jan. 29, 2012

AMAZING! I followed the directions as stated, except making sure to cut only 3/4 through the baklava before baking. I have made this using all walnuts and a mix of walnuts and pistachios. Although shelling the pistachios is a pain, they make the baklava taste much more authentic and delicious! For the butter, I melt it in a bowl and apply with a pastry brush. I usually make a half recipe in an 8X8 pan, baked for 40 minutes. This is one of my very favorite dessert recipes! Thank you!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kay

Reviewed: Jan. 23, 2012

Awesome! Throughly thaw the phillo dough and you will do great. Try not to rush. Turned out wonderful

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Krist

Reviewed: Jan. 20, 2012

This is the BEST baklava recipe, I don't have enough good things to say about it. It made a LOT of baklava, that lasted forever even though no one could get enough of it. Everyone raved that it was just like what you get at a gourmet bakery, and they could not believe that I had never once attempted this before. I highly reccommend reading more reviews here, because some more experienced bakers had really great tips that helped a lot, like, knowing not to cut all the way to the bottom and not oversaturate the layers with butter to prevent sogginess. I have to say, having those detailed tips made me feel very confident with this recipe, even though everyone told me baklava was one of the hardest things to make. I sincerely disagree, this recipe is proof!

Was this review helpful? [ YES ]
6 users found this review helpful