I've made this recipe every Christmas for the the few years, and it's always been a hit. I thought I had already reviewed it, but I guess not. I make it pretty much as the recipe calls, except I make 1.5x the sauce, and I cut the baklava within 1/4" of the bottom before baking (to keep the sauce from pooling on the bottom and making it soggy). I also added about 1/4 t ground cloves to the nuts this year, along with the cinnamon. It also helps if you only cut within 1/4" of the edge, too. It keeps the phyllo from sliding around too much. Another trick to cutting it is to use a very sharp knife and short, slow sawing motions. To keep the baklava from getting soggy, it is crucial to pour room temperature sauce on hot baklava, right out of the oven. That will allow the baklava to absorb the sauce while staying crispy on top.
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I've made this recipe every Christmas for the the few years, and it's always been a hit. I...