Posted: 9/30/2011 11:19:30 AM
Double the syrup to have it be extra spectacular
Posted: 3/19/2011 10:26:06 PM
I agree you have to double the syrup recipe and it's totally awesome. It's less greasy than using the phyllo dough..very easy and very tasty..
Posted: 12/28/2010 11:17:49 AM
I made this for Christmas this year. I doubled the syrup and it was absolutely delicious. I will never use the old Baklava recipe again.
Posted: 10/2/2010 9:38:06 PM
I am so happy to see this recipe finally make it out there for people to see. I got the recipe when it was first printed out from a little magazine about the Pillsbury Bake Off winners and finalist etc... and made it soon after the publication of the issue it was printed in. It is marvelous, makes oodles but I learned since then that there isn't a need necessarily to look for help in eating...as it will FREEZE in portions that can be eaten at leisure. YUM. Actually like these better than what I have eaten from a local Greek Festival. So Easy. This recipe has always belonged in a must have it.
Cheri F. said:
Posted: 9/29/2009 9:25:30 AM
Great recipe all !!
I doubled the honey mixture and only used about 80% of it, but it sunk right in and a few days later it still was moist, but not overdone. I suggest making the honey mixture 1 1/2 times the requested amount and use it all. Everyone loved it.......and my husband is from the middle east and somewhat of a "connoisseur" of baklava. He LOVED it. I was so happy
Posted: 8/9/2009 9:19:19 PM
Very good. I added 1/2 teaspoon of ground cloves with the sugar and cinnamon. Next time I'm going to put 1/3 of the syrup inside for a moister filling and the other 2 thirds as instructed in the recipe.
Posted: 4/10/2009 7:14:02 PM
Wonderfully easy recipe and ooooh soooo GOOD!!!
Posted: 1/25/2009 12:09:59 PM
I just made this Baklava. It is awesome!...and so easy!!
Thank you for sharing this recipe!!