Baklava Roll-Ups

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First off, I saw the program and decided that it didn't look like she had enough filling. So....I doubled it, using pecans. Just my preference. I also made sure I drizzled extra honey on everything. The trick is to be patient. Keep the phyllo dough covered with a damp towel and do an "assembly line" set up. These were wonderful, and I froze some. Thanks Sandra!

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I watched Sandra Lee make this recipe on her show and it looked easy and yummy. I tried it myself and not so much. first of all there was not enough filling, barely enough for 1 roll. I am not sure if I was supposed to triple the recipe but I followed the directions as stated. Also, they did not cook up the way if looks in the picture or in the show, it almost looks in the picture like honey was drizzled on the top. I had my friend try to make them who has had a catering business for 20 years and they did not turn out for her either. I would not recommend this one, sorry

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Thank you sandra.it's very intersting and useful.

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This was so easy and delicious! The only things I changed were that I used chopped hazelnuts instead of pistachios because pistachios are REALLY expensive right now. And I used Splenda instead of sugar. This is AWESOME!!!! Thank you Sandra! We will definitely make these again!

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For the person who commented that the recipe needed more honey to cut the saltiness of the nuts -- read the receipe again. The recipe DOES NOT call for salted nuts!

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What a brilliant recipe! The phyllo dough was a bit of a challenge, but I put the damp towel on top to keep the sheets moist, then I made more filling than the recipe called for and added some lemon zest besides. Finaly, I drizzled honey on the sides so it would soak in.

I'm just sorry I didn't make more, but considering how easy it was to make (the lesson is to be patient I'll be making these for the family as often as I can. So so good!!

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Having never worked with phyllo dough before, I was pleasantly surprised at how successful the baklava turned out. I read all of the earlier reviews of this recipe and took the suggestions to heart. I doubled the filling, added brown sugar, added some fresh squeezed lemon juice, used walnuts instead of pistachios, and used the honey liberally to make the pieces more moist.

I chose this recipe to share at a cooking club - I'm sure they'll love it!

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I think that it was very easy and quick. Though after making it and trying it, it could definitely use more filling and possibly use brown suger also. But it was a great test and I know what to do next time.

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This recipe hit the spot. I have family over to visit my new baby, and I made this for them. My brother said that it was not too sweet, it was just right. My Mom who is Japanese, also appreciated balance. My husband and I really ate them up.

I did things a little differently, I pan roasted the nuts before I processed them. I would recommend doing the almonds and pistachios seperately because the pistachios burned a little. My husband wants me to try the recipe with pinenuts, but if I do, I'm going to mix them with walnuts.

I wanted to use up the filo dough, so I used less nuts in each roll, and I think they turned out well. Next time, I'm going to use a couple more sheets in each roll.

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I made this baklava for a special dessert, and the comments were excellent baklava. My friend stated it tasted better then the bakery one. I did make more nut mixture using some walnuts. I have a greek recipe from a dear friend but this is so easy and very inexpensive. I will share a helpfiul hint to keep your dough from drying out, place a damp dish towel over the dough after you take a piece from the pile. Sandra, thank you for this wonderful recipe, now I can enjoy baklava more often.