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Fantastic! I was skeptical when I saw graham crackers, but jumped in anyway because one of the characteristics of most baklava is a tough bottom layer from all the sheets compressed together. The crackers were the solution-and they don't add any taste. The tip for draining the butter after baking is brilliant. This is a perfect baklava and don't be scared off my Toby's warning of lots of work. It is worth every well instructed second. MeMaw

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MELM August 17, 2008
Baklava