This recipe is so easy and delicious. Unless overcooked, it would be extremely difficult to screw up while making this. It was my first time making baklava, first time using phyllo dough. I can't use butter as I am severely casein-intolerant, so used clarified butter instead (ghee). I didn't have any pastry brush or baster on hand, so simply drizzled the ghee over the sheets and kinda spread it around with the back of a spoon. Missed some spots, other spots had too much butter, still turned out flaky and crispy. Added a touch more cinnamon than called for, which made the nuts very cinnamony but quite delicious! Didn't quite have a lb of nuts (I used only walnuts for the recipe), so just used what I had and added the extra phyllo sheets to the top for an extra-flaky crust. Used 3/4 cup sugar and 3/4 cup honey for the sauce. I agree could have used a touch more sauce so will make more next time. Above all else, smells WONDERFUL when cooking!
This recipe is fantastic for freezing with no immediate detriment to taste or texture. There is almost no water in the final product which is needed for ice to form. So there is virtually no thawing necessary. You can eat chilled straight from the freezer or left out to room temperature.
6 users found this review helpful
Jul. 27, 2011