33 Reviews

Baklava is one of my all time favorite desserts. This was my first time actually making some on my own! I wasn't sure what temp to put the oven on, it wasn't specified, so I put it at 375º, and that was a bit high, my baklava browned within 1/2 hour. So, I recommend 350º or maybe even 325º. The flavor is a bit lemony, next time I would reduce the lemon juice to 3 tablespoons or even 2. It was delicious though! Thank you for posting!

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canarygirl March 21, 2003

Hey,I can make baklava now! Made this for DDs birthday party and everyone wanted to try them. The one in the picture was saved just so I could photograph it ! I had a little trouble with step 9,when I poured the hot syrup over the hot baklava it evaporated very fast, so if you like a more syrupy baklava pour the syrup after five minutes.I managed to burn the bottom,but just a little bit and this made my baklava different,eveyone was going :"What do I taste?"Cinnamon,no.Lemon,no,it's something different. The secret didn't get out. I'll make this for every holiday that requires sweets. Thanks for teaching me how to make baklava!Update: Made it three times in a month! In the last photos I used puff pastry and it still worked.

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littlemafia April 05, 2010

YUM. As a long time lover of baklava, I hadn't tried making it because I was really intimidated. This year I decided to attempt it for my Christmas cookie trays. I made the recipe according to directions, with a few adjustments based on some of the reviews. The pastry portion I followed according to directions, but discovered on my own (and thought I'd mention it to save others the hassle) "room temperature" melted butter isn't just waiting for the melted butter to cool. If you wait 30-45 minutes after melting it actually thickens and you will only need as much as the recipe calls for (I made 2 pans, the first pan I didn't know about the thickened butter and used about 2 cups, the second I waited for it to thicken and used only the 1 cup). Regarding the syrup portion, I used 1 1/2 c. sugar, 3/4 c. water and 1/2 c. honey. It tastes great however the bottom pastry was a bit soggy, so next time I may use the same ingredients but just only use 2/3 of it. My baklava also only needed about 35-40 minutes in the oven before being golden brown and done perfectly. I used a 13x9x2 pan and it worked out wonderfully, without having to mess around with a lot of folding. Thanks for posting the recipe. It tastes just as good as the baklava I've enjoyed at pastry shops and restaurants.

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Parrot Head Mama November 28, 2005

This was an easy, yet time consuming recipe. The results were fine, but not like any Greek baklava I have had from Greek festivals and from Greek bakeries in Greektown, Detroit. Waaaaay too much lemon. Baklava isn't supposed to be sour! I would maybe use a tablespoon the next time just to cut the sweetness a bit. It is edible, but I was disappointed with how distracting the lemon taste was. I have also been told by my Lebanese sister in law that the butter should have been clarified.

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meme1976 December 17, 2012

Woo-hoo! This is simple and so good. I made this for a Balkan buffet I mysteriously just got put in charge of. Only changes I made: I substituted rose water since I was out of lemons, and sliced it into 36 pieces. Use a good honey (I hear Greek thyme is best; I used orange blossom raw honey).

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D Rusak December 30, 2009

This was so good. Making baklava was on my life list, and I did it! :) I followed the recipe exactly except I used my mothers recipe for syrup, basically the same thing except more sugar, less lemon and no honey. (1.5 c sugar, 3/4 c water, 1tsp lemon) It was delicious.

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ritaculous January 30, 2009

This was delicious even though I made a mistake - I forgot to cut it before I baked it. It would be much easier to cook before it is baked. The flavor is lovely, though.

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Quilting Shelby October 29, 2006

I am doing a greek food festival at my school, and I really needed an easy recipe.... This is perfect!

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ladybuge02 May 12, 2015

My boyfriend loves Baklava so we tag teamed this recipe and gave it ago. Very flavorful and he LOVED it. We used a slightly larger pan, which I would vote against next time. Thank you for posting. Made for ZWT 6.

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Tarteausucre June 14, 2010

Where is the option to add 10 stars? Do not make this if you intend to diet any time soon. Unless you're taking it somewhere, because it must be devoured, and it's so good...I'm off the the gym now, thanks a lot haha. No really it's super good. You won't be disappointed.

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Shu Shu September 23, 2009
Greek Baklava