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Baklava
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!
2 users found this review helpful
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Reviewed On:
Jan. 29, 2012
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