Recipe by schwintosky
"This is a great baklava recipe I've developed after eating many different types and styles of baklava. It's certainly worth the time it takes and makes a great breakfast or dessert."
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1 1/2 cups
1 (16 ounce) package
1 1/2 cups
This turned out great!! It is time consuming to prepare, but is well worth it. I would recommend cutting the baklava before baking it. That way when pouring the syrup, it coats every piece. Also, to save some time, once the baklava is baking make the syrup.
More like the ones I had in the Greek coffee house when I went downstairs to get my Dad's Greek morning paper in Greektown, Chicago Ill. The orange juice gives it a more authentic taste and it was always made with walnuts I prefer no nutmeg and more cinnamon
Awesome! Never made Baklava before but this was perfect! Made it for a church dinner (substituted 1/2 the walnuts for pistachios) and it was a hit!
It's the Best!! Thank you!
Rave reviews every time! Another tip: line the pan with parchment paper so that it hangs out over the edges. When the baklava is cool, you can pick it up with the paper and transfer it right out of the pan to a cutting board. I used 1/2 Cup water and 1/2 orange juice for extra orange flavor.
I have made this recipe several times now and it has always turned out very good. Rave reviews from all our friends and family. Would continue to make this one as the people we know from Europe sure devoured it! Thank you.
Delicious recipe. I, too, used a mixture of Walnuts & Pistachios. Keeps well. Thank you for sharing. Used #4 Phyllo - Suggested by the local Greek market.
Thanks for posting this recipe! Now I can make delicious baklava with an authentic taste at home - this one is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 102
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