Reviewed: Apr. 29, 2012

This was excellent. I followed the recipe exactly as written. It was my first time making Baklava. I've worked with phyllo dough many times and this recipe is very forgiving. The sheets don't have to be perfect, sometimes one will tear, it dosent much matter. The top layers are what you see. Brought to a tailgate party and people loved it. Very impressive and not hard to make, only looks like it!!

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Reviewer:

kroissant

Reviewed: Dec. 20, 2011

Love this! I make this recipe now and often have friends and family request baklava now that they've tried mine! Doesn't compare to any restaurant around my city, absolutely the best!

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2 users found this review helpful

Reviewer:

Dogpuck

Reviewed: Dec. 6, 2011

Solid Recipe. A few suggestions/thoughts: -as said in other reviews - ALWAYS pre-cut the Baklava -I suggest just adding as much butter as you think it needs between the layers. Make sure the layers are moist all over with butter before adding another layer. Syrup: -add a dash of rose water (if you have some on hand) -I added perhaps an extra tsp of honey (and used and orange blossom honey) -I also added a little extra lemon juice (use fresh) 1/2 Recipe: I made a 1/2 recipe using an 8x8 pan (also makes it easier to deal with the phyllo dough since its easier to make a smaller sheet rather than a larger sheet) Other notes: -maybe a little bland. I think I'll add more cinnamon next time. -good level of sweetness

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Reviewer:

Dimitri

Reviewed: Feb. 12, 2011

This was incredible! Here are a few tips/adjustments: I never thaw my phyllo dough. I just take it straight out of the freezer, cut the end off the plastic package, and microwave it for 30 seconds. It has always come out perfect. I used half walnuts and half pecans for some variety. I made the syrup first, and then just left it on the stove top to cool. When measuring the honey, I poured the 1/4 cup into a measuring cup, then just poured the 1/2 cup water over the honey. This allowed the honey to come out easily. I think next time I will use a little less butter - 1 cup melted was too much. YUM!

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20 users found this review helpful

Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 28, 2011

This turned out great!

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5 users found this review helpful

Reviewer:

MizzoChick

Reviewed: Jan. 21, 2011

Excellent recipe. Just remember to cut into squares, before adding syrup mixture, otherwise no syrup will reach the center, causing it to be dry. 2nd crush the walnuts into small bits or they'll be overpowering....Overall I got raves from my peeps

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14 users found this review helpful

Reviewer:

Snoopy

Reviewed: Sep. 8, 2010

Great recipe. My wife baked it the other night for the family. Everybody loved it.

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4 users found this review helpful

Reviewer:

mikega100

Reviewed: May 19, 2010

Hey...great stuff.

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2 users found this review helpful

Reviewer:

danm

Reviewed: Apr. 27, 2010

Wonderful recipe! Just made it this evening with a few friends. Super easy, and delicious! This is the first time I've ever used phyllo dough, and I was so happy with the result. I don't like lemon in sweets so I left out the lemon juice and reduced the sugar in the syrup by 1/4 of a cup and it turned out beautifully :)

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4 users found this review helpful