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Baklava Recipe

Baklava

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on August 22, 2007

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    I have made this recipe twice now, although I only do half of the quantity. Lord knows I don't need more than a 9x9 pan of that stuff laying around! Anyway, I layer 12 sheets on the bottom, 8 for the middle, and 12 for the top. Very stable and gives a more lucious presentation. I do up the cinnamon to 2 tsp. I love the large amount of nuts. Don't skimp on the pistachios. I did have to increase the syrup some to get it to cover enough. The first time my syrup was too runny. The second time I used a candy thermometer to 230F/Syrup. Perfect. For those that think it is too much syrup, try that. I did the syrup a day ahead, and the nut mixture a day ahead too. (I didn't worry about blanching the almonds. This recipe is wonderful (and I eat a lot of Baklava, as I go to a lot of bellydance functions. ;

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  • on July 09, 2007

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    This was the best baklava I've ever made, and I've made several over the years. It makes a LOT, so we shared with neighbors who raved about it also. Thanks Tyler.

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  • on May 10, 2007

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    great easy to make baklava

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  • on November 30, 2006

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    I really enjoyed making this pastry. It was my first attempt at baklava and the instructions made it easy to make a pretty good pastry for my first time. As one of my friends said after tasting the baklava..."You have some serious skills there", but the skills are from Tyler and watching Food 911. I did get the comment from a couple of my tasters (guinea pigs that it was a little heavy on the nuts and not enough pastry. All in all it worked out very well.

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  • on November 07, 2006

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    I made this recipe with a few changes, using pecans and walnuts with a lemon scented syrup and it was both easy and devine! I encourage you to put your own twist on this recipe and see the same sweet success!

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  • on September 23, 2006

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    yummm

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  • on September 14, 2006

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    I too have stuggled with phyllo. Great TV segment. I will give these recipes a try.
    thank you

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  • on July 05, 2006

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    Very Delicious! I added a little extra cinnomin & it gave it a Latin flair. Love it!

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  • on June 09, 2006

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    The most outstanding Baklava I have tasted since New York!

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  • on December 11, 2005

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    This was my first time making baklava, and I thought I had too much butter, nuts and syrup. I ended up pouring it all on, and it's very gooey. I'm not sure if this is normal? I wish the recipe author would provide more guidance regarding the quantities. Taste good though

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