I used pecans for my nuts. This recipe was great but the phyllo dough can intimidate some people. Don't be! Simply let it thaw per the instructions on the box and then cover the dough with a VERY lightly damp piece of paper towel. Over this, I put plastic wrap to further keep in the moisture (putting the plastic first and then the paper towel didn't do anything for my dough). Also, if you want to pour the sauce hot atop the hot baklava, you should make a lot more sauce b/c mine all settled to the bottom and left the top crunchy and nutty, but not very sweet. The bottom layers were very sweet and flaky and were exactly what baklava should taste like, but the top and middle layers varied in sweetness. I definitely recommend adding 1/2 more sauce than what is stated in the recipe. Make sure to cut the shape you want BEFORE you bake it because it is difficult to cut the baklava afterwards and to maintain it's appealing flaky layers and shape. You can really cut it any way you want. This recipe allows for a lot of versatility - I used way more nuts than was suggested and I also didn't layer the dough as stated in the recipe. Regardless, it STILL turned out great! One item I suggest you have on hand is a clean paintbrush purchased specifically for brushing the butter onto the dough. I would definitely try this again! It is THE genuine article!
Was this review helpful?
8 users found this review helpful
I used pecans for my nuts. This recipe was great but the phyllo dough can intimidate some...