By LifeIsGood on June 03, 2010
Photo by Boomette
Photo by Boomette
"This authentic recipe was given to me by a Greek co-worker. This is a delicious, sweet, finger-licking Greek dessert. When you are working with phyllo dough, keep a slightly damp towel over your phyllo sheets so they don't dry out. When peeling off a phyllo sheet from the stack, do so by one end and pull away slowly to avoid tears. Small tears won't matter too much in this recipe. However, if you completely rip up a phyllo sheet just discard it and try again!"
Serving Size: 1 (2121 g)
Servings Per Recipe: 1
"It was my first time doing baklava and using phyllo dough. I bought refrigerated phyllo dough which was very easy to work with. I needed almost 1 1/2 cup butter. I used walnuts but I'll have to try with pistachios. I didn't have enough sugar, so for the syrup, I used 1 1/4 cup sugar and 3/4 cup splenda. It worked :) I used 1 tablespoon cinnamon. Next time I may try with cardamom but a little bit less, or both combined together. I used brandy. I didn't think there was too much syrup. Baklava are made that way ;) And next time after the syrup is poured, I'll add finely chopped nuts on top to make them even more beautiful. Thanks LifeIsGood :) Made for the Zwizzle Chicks of ZWT"
"Oh man, this was goood. The syrup was a little excessive but who could complain about sweet gooey goodness? Loved it! Made for ZWT6."
"Pure heaven! I don't even know where to start in trying to describe this wonderful Greek gem of a recipe. First, it was a lot easier to make than I first anticipated. I always avoided baklava recipes because it seemed a difficult recipe to master. But, although working with phyllo dough is a delicate and patient process, it's not difficult. And the end result is well worth the effort. My entire family just loved this Baklava recipe. Thank you for sharing your recipe, LifeIsGood. Made for Zaar World Tour #6."