*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
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.
Omg!! I was skeptical at first because it seems tedious. But it turned out great! I had to use pecans though cause I didn't have walnuts. (I thought I had) but still it was delish!! Even my son who doesn't like sweets loved it.