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Baklava

Reviewed: Dec. 26, 2013
Just made this for Christmas and got rave reviews. Angela's tip about spraying the butter on was genius. I was able to work so fast I didn't even have to cover the dough. I made the syrup as indicated rather than making 1 1/2 times the recipe as some suggested and it was plenty. Any more and it would have been so soggy it would have been difficult to eat. I also followed Elena's suggestion to make the syrup first and let it cool then pour the cooled syrup over the hot baklava. The phyllo remained crisp and the syrup was evenly distributed. All in all, an easy and tasty recipe.
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