So good! I made a rookie mistake when grinding the nuts though - I put whole almonds, pistachios and pecans into the food processor along with walnut "crumbs" (small pieces) and started to pulse away - well because the walnuts were so much smaller than everything else, if I had kept going, I would have ended up with walnut powder. So in the end, my nuts were not as finely chopped as I would have liked. For the layering, I did 10 sheets of phyllo then 1/3 of the nuts, 6 sheets, another 1/3rd nuts, 6 sheets, last 1/3rd and then topped with 9 sheets of phyllo. The nut mixture was good, but I felt there was too much cinnamon, so I will reduce next time (I also added 1/4 cup sugar and 1/2 tsp allspice to nuts). For the sauce, I made 1 1/2 times the amount and added about a 2" strip of orange rind. I think it might be too much sauce, but the jury is still out on that. The only other thing I will change next time is to press down on everything before baking as my top layer of phyllo didn't seem to stick to the last layer of nuts. Once the baklava was out of the oven, I poured the cooled sauce over everything and topped each piece with a pinch of finely ground pistachios for that 'authentic' look. The end result was fantastic - we can't stop eating them!
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So good! I made a rookie mistake when grinding the nuts though - I put whole almonds,...