Rolled Honey and Lemon Three-Nut Baklava

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Very Good. Followed recipe exactly. Cooked it about 5 minutes longer to get the golden brown color. The rolling technique seemed easier and quicker to do than a traditional baklava. I had dinner guests over and they raved about it. My husband doesn't like baklava but liked the way it looked and tried it. He liked it a lot. I think i will use less lemon next time. It was a bit too lemony for me but I was the only person that thought so. Also, to cut down on calories I used melted butter on the first sheet and then sprayed the 2nd and 3rd sheet with a butter spray. Ended with butter on the 4th sheet. No one was the wiser. Also, the parchment paper was a great idea. Thanks Emeril!

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ALL I HAVE TO SAY IS "AMAZING"!!! DELICIOUS!!! EASY..
THANKS EMERIL :

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ALL I HAVE TO SAY IS "AMAZING"!!! DELICIOUS!!! EASY..
THANKS EMERIL :

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I have long loved baklava, so I was thrilled when I located this recipe from Emeril. I trust his recipes - and as always, I came away quite happy to have done my searching here rather than my standard cookbooks.

I'm used to making baklava that is not rolled, and I had never seen a recipe for rolled baklava until I found this one, so I was eager to try it.

I found that the rolling method is much, much quicker than the "traditional" method I'm used to (all that stacking and folding - blah!. The filling was terrific, as well. I love the pistachio addition! I usually use an almond/walnut filling, but I absolutely love the nut combination in this recipe. I was unable to locate the type of honey called for in this recipe, so I substituted standard clover blossom honey (i.e., Sue Bee. I'm sure the honey Emeril use would make the baklava even better, but I found that just the typical, readily available honey worked wonderfully. The consistency is super, and the parchment paper lining really helps the baklava remove easily from the dish - and not be overly sticky!

Magnificent!