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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Baklava (c) Chara Kourti, The Red Bicycle, Oia, Santorini Show: Food Network Specials Episode: Giada in Paradise: Santorini Overall User Rating:  |
Authentic tasting
07/01/2007 at 07:00pm
User: Pete from Thomasville, NC User Rating:
Having lived on Crete for 3 years, I thought the taste was very authentic. Preparation was very easy. You may consider cutting butter required in half. Also the syrup recipe made far to much, cut by one third.
Different from my usual recipe - but awesome!
06/24/2007 at 07:55pm
User: Leslie from Saratoga Springs, NY User Rating:
This is a little different from the recipe I usually use (from a good friend who happens to be a Syrian Christian - 5-generation old recipe), but it was delicious and I admit, a little easier... so I'll be making it way more often than the once or twice a year I usually do this! As for the idiotic moron who didn't even try the recipe - get lost. There's no room for the stupids here who don't even know how to read a recipe.
Very Good
06/22/2007 at 08:35pm
User: Mark from Las Vegas, NV User Rating:
This was very good and easy to make.
worse recipie
06/20/2007 at 02:44pm
User: Anonymous User Rating:
This is awful! The very worst recipe I have ever run accross...bread crumbs?? naw... 4lbs sugar in the syrup??naw.. I hope no one makes this. Its one of the worst recipes I have ever seen...
Way too much sugar and syrup.
04/25/2008 at 11:18pm
User: Debbie from Cortland, OH User Rating:
Being Greek, I grew up eating baklava. I have finally mastered baklava and have discovered that less butter is better for crisp phyllo so I use 1 stick per pan of baklava. Be sure that syrup is cooled and pour over hot baklava right out of the oven. I use 3 1/4 c. nuts with cinnamon and NO sugar in the filling. No bread crumbs either-you get a similar effect from the chopped nuts. For the syrup I use 1 cup water, 1/2 c. honey, 1 c. sugar, a few cloves (which I remove after heating syrup), a little lemon and/or orange peel.
"This is heaven"
02/06/2008 at 12:34am
User: Anonymous User Rating:
Highlighted by Giada in the special on Santorini (wow), this is a very, very, good recipe for baklava. I've made it 3 times, and will make it many more. However, after the first time, I cut the syrup recipe down to 1/4 of what is writen. In my opinion, that was plenty. Chris
Very nice!
01/22/2008 at 10:50am
User: Mirela from Buffalo, NY User Rating:
I took Pete's suggestion and cut the butter and syrup. It was a great tasting baklava!
soggy
01/13/2008 at 11:54am
User: Deborah from Gearhart, OR User Rating:
I used about half the syrup and the baklava was still soggy. Picture showed crispy top, but it wasn't.
Baklava
01/05/2008 at 07:12pm
User: Mary from Belleville, NJ User Rating:
Being of Greek descent and having made baklava all my life, I've never even heard of a recipe with bread crumbs. Also, the amount of syrup this recipe makes would flood your kitchen