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Baklava Recipe

Baklava

(c) Chara Kourti, The Red Bicycle, Oia, Santorini

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on May 20, 2011

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    This was delicious!!! Makes so much I gave the neighbours some, as we're a family of two. Tastes better two or three days later than it did the first day! And that's saying something. I will agree with the other users, a little less sauce would be good.

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  • on January 21, 2011

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    This recipe deserves a better rating. It's really great, just cut the sauce.

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  • on September 05, 2010

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    Being Turkish, I have never seen a baklava recipe with bread crumbs.
    Turkish Baklava does not have the bread crumbs in it.

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  • on April 25, 2008

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    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.

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  • on February 06, 2008

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    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

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  • on January 22, 2008

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    I took Pete's suggestion and cut the butter and syrup. It was a great tasting baklava!

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  • on January 13, 2008

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    I used about half the syrup and the baklava was still soggy. Picture showed crispy top, but it wasn't.

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  • on January 05, 2008

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    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

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  • on July 01, 2007

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    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.

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  • on June 24, 2007

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    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.

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