I LOVE this recipe. I have brought it to a lot of office and holiday parties, and everyone raves. One Greek person said it was better than his mother's (shhh). I do only use 1/2 lb walnuts and one roll of the phyllo dough (so, 8oz). It makes for thinner baklava, but it's very crispy and manages to soak up all of the syrup. I'm surprised that people have written about cooling the syrup. I boil it for the last 20 minutes the baklava is baking (YES definitely pre-cut - use a *very* sharp knife so the phyllo doesn't rip or slide), and then you pull the baklava out of the oven and pour the boiling syrup over it immediately...it will run down all the cracks between the diamonds. As it cools, the syrup becomes thicker and is soaked up by the crispy phyllo. Yummmmm. (I am making it again right now...waiting for the first 30 mins to be up so that I can boil the syrup!) Oh, my pastry brush was kind of rough. I actually use a Bare Minerals blush brush (new and shampoo'd before using). The soft bristles barely disturb the phyllo.
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I LOVE this recipe. I have brought it to a lot of office and holiday parties, and everyone...