This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe!
Very good recipe. I've been making baklava for years. I have always purchased a disposable foil pan (1/2 sheet cake size) and it seems to fit the full phyllo sheets perfectly. I only make a Christmastime so I have to make in large quantity and this pan yeilds approximately 60-70 pieces, depending how you cut it.
This is great and much easier than I thought. It is very important to cover the phyllo with a damp towell while working with it. Also, use a bit more honey, like 3/4 c., and orange zest works just fine, too. It is better with just pecans than mixed nuts. Careful not to over-saturate the layers with butter; brush on rather than drizzle.
This is my husband's favorite desert and he said it was better than the gourmet stuff we usually buy. I thought I could have used a little less of the syrup and more phyllo (it was VERY nutty) but it's still very good. Great to eat alone or on vanilla ice cream! I used pecans as the nuts and they definently added to the overall flavor.
This was AMAZING! My boyfriend and I always get Baklava at a Greek Restaurant in town, and we both thought this was MUCH better!! It was sooooo easy to make, followed the recipe exactly, although I also had a lot of dough left over. Mine also cooked in about half the time, good thing i was watching it!! We took what we didnt eat that night on a road trip with his family the next day, and they devoured it!! None of them believed I actually made it, they were all impressed. Will be making this constantly, all this talking about it makes me want more actually...... another batch here I come!
AWESOME! Very authentic taste. Super super easy to make...time consuming but easy. This was THE HIT of the party and the best dessert there. I followed the recipe to the tee and did not change a thing. To those who think the syrup needed to be cooled it does not. I poured the entire amount of syrup over top while it was still hot and bubbly and it soaked in and hardened up just fine. What an awesome dessert for a crowd.
I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to bake it for 50 minutes on a normal oven at home. Fifty minutes after I had placed the baklava in the oven, I discovered that it was burned and my $14 purchase to make this baklava was all for naught. 50 minutes is absolutely too long in the oven at 350 degrees.
This was awesome I used walnuts and almonds for the nuts and used pumpkin pie spice and lots of extra cinnamon for the spices. I served it at a dinner party and there was only one piece left! Also since I was pinched for time I poured the syrup on right after it came out of the oven and it was just fine. YUMMMM
I've never had baklava before now so I can't compare, but my family loved this recipe. My husband kept making people try it and he's a very picky eater. I think next time I make it I'll follow someone else's advice and use a little more honey and maybe a tad more cinnamon. I used pecans, walnuts, and almonds. I bought them already chopped in the baking section at the grocery store. I didn't have lemon so I squeezed a little juice from a fresh orange in the syrup as it was simmering. Well worth the time it takes to put everything together.
