"This is my delicious recipe for baklava. I have been asked by several of my Turkish friends to share the recipe and I have been told that cinnamon adds a nice touch." — PRENSES
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1 1/2 pounds
1 1/2 cups
unsalted butter, melted
1 (16 ounce) package
frozen phyllo pastry, thawed
To echo someone earlier: This Is It. I've been dreaming of this recipe since the first time I tasted baklava, homemade by my best friend's mom 13 years ago :) After many disappointments from other recipes and storebought baklava, this is the sweet stuff that I remember -- so if you don't like sweet, check out another recipe. My tip: do NOT generously butter every single layer, or it'll end up dripping butter -- not the ideal baklava. I'll try spray butter next, or every 2 layers. Mmm!
Being Greek Orthodox I took al the shortcuts my mom does, add some buttter to the nut recipe then you dont have to butter so much between the Phillo, and u dont have to thaw the Phillo out all the way it handles better partially thawed, simmer your syrup for at least 2 hours
completely delicious! i was afraid to try it because it sounded difficult. i was happy to find out that it was not difficult, just time consuming. AND well worth the time and effort!
This was a wonderful recipe! A couple tips are, Make sure to keep the phyllo dough covered with a damp cloth, or it drys out. Also I took out 1/2 cup of the butter and 1/2 sugar and it was great. I don't think that it would be any better if I had put it all in.
Thanks so much for the recipe! There's only one BIG problem with it... I CAN'T STOP EATING IT!!!:)
wow!! this is a great recipe. I had never worked with phyllo dough before and was scared, but it turned out okay! (just keep it covered with plastic wrap) I also did not brush every single layer with butter, just the top of each of the 4 (Although brushing the last couple layers would make it easier to cut). I also subbed the almonds for 1/2 pecans, 1/2 walnuts and added a little cardamom to the nut mixture.
I am not known as a great cook but I certainly impressed my sister in laws with this one! It was easier than I thought & turned out beautifully. If I can make this, anyone can!
I made this recipe for my works christmas party, and now everyone wants the recipe. It is not very hard to make, just real time consuming like CAMILLE_LT had stated before. Thanks for the recipe Debbie.
I was just wondering if anyone else had the amount of nuts left over that I did???will have enough to make many more desserts. Seems great though, it is in the oven as I write this.Thanks for the recipe, I have been looking for this, for a long time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 243
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