I’m about to bombard you with pictures, so let’s just get this out of the way.

How To Make Baklava I howsweeteats.com

Sold yet?

Here’s the deal: I’ve wanted to make baklava for YEARS. As a firm believer of the nuts-stink-in-desserts camp, this flaky treat has always made the cut. In fact, I’m pretty sure that for the first like, 15 years of eating this, I didn’t even know it was nuts. I just thought it was some sort of delicious, caramely heaven thing.

No one in my family ever made it, but a few of my mom’s friends would graciously gift us some around the holidays and I would often hog it all to myself, saving one last piece for my mom. I figured it was impossible to make.

I knew I wanted to put a tiny bit of my own spin on the flavor, so I added cardamom and vanilla beans. Freaky.

How To Make Baklava I howsweeteats.com

I also used mostly pecans, then almonds and pistachios. Pistachios are funny. They are green.

Here’s a bowl of nuts.

How To Make Baklava I howsweeteats.com

Um, let’s talk about how I often do things wrong. Like, everyday. I used salted pistachios. Dude… totally okay. I was nervous, but not nervous enough to go buy a bag of unshelled pistachios and then spend a few hours of my life shelling a pound of them. I’d rather paint my nails. So… I had salted pistachios on hand and I used them. They rocked.

Tyler Florence’s (yes, we are BBF’s now) recipe called for a sh*tton of nuts. I am not even kidding. This recipe would be incredibly affordable if not for the raw, unsalted nuts that cost an arm and a leg. I didn’t read the reviews online before chopping mine up (uh, I mean, why would I do something smart like that?), but you could easily get away with about half of the called-for amount. More on this later.

 

I also used vanilla beans!

How To Make Baklava I howsweeteats.com

I love spending my life’s savings on food related items.

I chopped everything in my trusty lil’ food processor, including adding the vanilla beans in spurts so they’d be somewhat evenly distributed.

How To Make Baklava I howsweeteats.com

I was afraid that I ended up chopping the nuts too fine, but again… I wasn’t afraid enough to have patience and press pulse 42 times while chopping. Regardless, they ended up being perfect for me.

Oh. Oh oh oh! Something else I did?

How To Make Baklava I howsweeteats.com

I REDUCED THE BUTTER. Yes. I REDUCED THE BUTTER.

I know. Wasn’t sure you heard me the first time. This isn’t necessary, but butter is quite a precious (read: expensive) commodity around here and I figured I’d start with two sticks as opposed to the four that the recipe called for.

Maybe I’ve been abducted by aliens.

How To Make Baklava I howsweeteats.com

Oooooh and another thing? Remember when I made croissants? And before that, how I couldn’t figure out for the life of me why croissants were supposedly soooo unhealthy? Then I rolled a pound of butter into between the dough? Well. This is sort of like that.

There is (almost) a pound of butter in this pan. I freaking love it.

Also like the croissants, I figured that this would be quite a challenge. Turns out it wasn’t very challenging at all, just time consuming. I ended up using my 9×13 Calphalon pan, after Tyler’s recipe (see? BFF’s fo’ life.) suggested refrigerating the layers for 30 minutes before baking. I didn’t need anything shattering in my oven, so this worked great.

First up – you brush the entire bare pan with melted butter. Then, you layer 8 sheets of phyllo dough, each brushed with melted butter, like above and below.

How To Make Baklava I howsweeteats.com

Now would be a good time to talk about the phyllo.

Hmmmm. Me? No patience? Yes. You know this. It would probably be wise to read the instructions first. I opened both packages and hurriedly “unrolled” them to let them thaw. Then I ended up with a giant, flakey mess. Eventually (and four boxes later) I learned to be patience and let them completely thaw, and I did follow the directions by placing a slightly damp towel over top. Even though I did all of that, let me just say that almost every single one of my sheets ended up ripping one way or another in this process, no matter how gentle I was. Moral of the story? Keep going anyway.

 

Since I had all of those nuts, I knew that two layers (as the recipe suggested) just wasn’t going to suffice. I didn’t want super thick nut layers (that’s what she said?) and I didn’t want to waste the nuts, even though I was already angry because sitting in that food processor up there may as well have been a new pair of shoes. So I did four layers of nuts.

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Here’s how it went: 8 sheets of phyllo -> 1 layer of nuts -> 4 sheets of phyllo -> 1 layer of nuts -> 4 sheets of phyllo -> 1 layer of nuts -> 4 sheets of phyllo -> 1 layer of nuts -> 8 sheets of phyllo. With EVERY SINGLE LAYER BRUSHED WITH BUTTER.

Then, as Tyler (my love… darn this relationship is moving fast) suggested, I dumped the remaining butter over top. He’s my kind of guy. I also followed his instructions and threw the whole pan in the fridge for exactly 30 minutes, then brought it out and cut it before baking.

How To Make Baklava I howsweeteats.com

What’s that? You think my slices may look nice?

Uh. Look again.

How To Make Baklava I howsweeteats.com

Not so nice.

But guess what? It didn’t even matter! I baked it for exactly 42 minutes, rotating the pan once in between.

The recipe called for removing a piece (that was awesome. I ate it.), tipping the pan to the side and draining the butter. Uh, come again? I am not ever going to “drain the butter.” But whatever. Luckily, there was no butter to drain, which reinforces my decision to use less than the recipe called for. I ended up with 2 3/4 sticks rather than four. Go me.

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While the baklava was baking, I made a honey vanilla bean syrup. Holy smokes. I wanted to drink this.

Just check out those vanilla beans.

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The millisecond this comes out of the oven, you dump the syrup all over the top.

Best.thing.ever.

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Then you’re supposed to let it “sit for several hours.” Ha! What a freaking joke.

Just do what I did: make it in the late afternoon, then let it sit overnight. However, during the time it is “sitting,” pick off about 17 flakey layers from the top.  Works like a charm.

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In all seriousness, I did do that, but letting it sit overnight was key. It was so easy to slice and remove from the pan.

Plus… check out those layers.

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But you know all things are better with chocolate…

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Haaaallllp me.

How To Make Baklava I howsweeteats.com

Print
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How To Make Baklava

Yield: makes one 9 x 13 pan, about 40-50 pieces depending on how you cut it

Ingredients:

16 ounces of unsalted pecans, roasted
8 ounces of unsalted almonds, roasted
8 ounces of salted pistachios, roasted (if using unsalted, add about 1/4 teaspoon salt to nut mixture)
2 whole vanilla beans, scraped
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup brown sugar
1 pound of phyllo dough
2 3/4 sticks (about 1 1/3 cups or 22 tablespoons(!)) of unsalted butter, melted

honey vanilla bean simple syrup
1 1/2 cups water
1 cup granulated sugar
1/2 cup honey
1 tablespoons vanilla bean paste
2 cinnamon sticks

Directions:

Thaw phyllo dough according to directions on package, then unroll. Once thawed, cover with a slightly damp towel to keep pliable.

Combine nuts in a food processor and pulse until finely chopped, adding the contents of the vanilla bean in two or three separate pulses. Once chopped, add nuts to a large bowl and combine with brown sugar, cinnamon, cardamom, nutmeg and cloves, then thoroughly mix.

Melt butter on the stovetop or in the microwave. Using a pastry brush, brush an entire 9x 13 pan with melted butter. Layer 8 sheets of phyllo dough – each one painted with melted butter – in the baking dish. Be very patient and gentle with the dough, and if it begins to rip, just try to push it into place. After layer 8, spread 1/4 of the nut mixture evenly over the dough. At this point, I wasn’t sure how the next sheet of phyllo would stick to the nuts, so I took my pastry brush and drizzled a bit of butter over the nuts. This helps!

After the first layer of nuts, layer 4 sheets of phyllo on top – each one brushed with melted butter. Repeat this 3 more times: 1 layer of nuts, 4 sheets of phyllo, 1 layer of nuts, 4 sheets of phyllo, then a fourth layer of nuts. After that layer, add 8 sheets of phyllo on top (instead of just 4) like you did in the beginning, brushing each with melted butter. If there is any butter left, pour it over top. Stick the whole pan in the fridge and refrigerate for 30 minutes. As soon as you stick it in the fridge, preheat the oven.

Preheat oven to 350 degrees F. Remove baklava from fridge and using a sharp knife, cut as desired. I set my pan down horizontally, then made four cuts from left to right. I then started in a corner and cut diagonals. Once cut, place pan in the oven and bake for 40 minutes. As soon as you place it in the oven, make your syrup below.

If the top of the baklava gets to brown, tent it with aluminum foil. When finished baking, remove from oven and gently cut out a corner piece. Tilt the pan and if there is any butter laying, drain it. While the baklava is hot, evenly pour the syrup over top. Let set (ideally overnight, covered with aluminum foil once cool) before cutting and serving.

To make syrup: Combine all ingredients together in a saucepan and bring to a boil. Reduce to a simmer, and let cook for 10 minutes. Remove from heat and let cool completely. Before drizzling, remove cinnamon stick.

[lightly adapted from tyler florence]

How To Make Baklava I howsweeteats.com

Now all of you get over here now since I seriously HAVE AN ENTIRE PAN OF BAKLAVA ON MY COUNTER!!

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244 Responses to “How To Make Baklava.”

  1. #
    151
    Tiffiny — November 30, 2011 @ 7:03 pm

    this looks DIVINE!!!! oh my gosh i want some.

    every time you have a lot of leftover dessert you should just mail it to a reader. or me..! yum

    Reply

  2. #
    152
    Brenda — November 30, 2011 @ 7:27 pm

    I was just thinking about trying to make baklava yesterday! Can I come over and help you out with your 4-layered (unheard of!) baklava goodness????? PLEASE!? Pretty, pretty please with gooey butter goodness on top??? :o)

    Reply

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    Katie — November 30, 2011 @ 8:49 pm

    seriously I want to eat that… right now. I’ve been wanting to make baklava forever since it is sold for $4 a pop at the farmers market I go to all summer and I can never bring myself to spend that… YUM

    Reply

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    Katie (Sweet Tater) — November 30, 2011 @ 11:09 pm

    thank god for you. too much? nah.

    Reply

  5. #
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    Laura @ Casa del Hansen — November 30, 2011 @ 11:23 pm

    It’s official: I love you. THANKS!

    Reply

  6. #
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    Melanie — November 30, 2011 @ 11:28 pm

    That, my friend, looks like pure bliss! I ate baklava once. It didn’t taste nearly as delicious as yours looks. I love cardamom. Have you tried Gulab Jamun?? They have cardamom in them & they are phenom! try em soon.

    Reply

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    Lisa @ Dishes of Mrs. Fish — December 1, 2011 @ 12:22 am

    Oh my gawd. Love this! My friend used to make homemade baklava all the time. I sure do miss those days! But now I can make baklava too, thanks to you!

    Reply

  8. #
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    Christin — December 1, 2011 @ 1:12 am

    I’m sure someone has already said this, but what about using brown butter? Can’t imagine anything more heavenly than Brown Butter Baklava!

    Reply

    • Jessica — December 1st, 2011 @ 8:07 am

      I considered it, but with the baklava being in the oven for 40 minutes, I was actually afraid that the brown butter would burn?? I have no idea, but I didn’t want to waste a pound of butter trying!

      Reply

  9. #
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    betty — December 1, 2011 @ 1:48 am

    I was afraid to even try to make baklava, it sounded so difficult for me but you made it look easy and the final product looks nice!

    Reply

  10. #
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    Kara — December 1, 2011 @ 2:48 am

    hahahhaha ohhh goodness me, this looks fantastic! and worth the time spent!

    Reply

  11. #
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    Jesse H — December 1, 2011 @ 8:05 am

    I AM SO MAKING THIS!!! Jess, where do I find vanilla paste? And could I sub?

    Reply

    • Jessica — December 1st, 2011 @ 8:07 am

      You should be able to find it at kitchen stores like Williams Sonoma or Sur La Table! If you can’t find it, you can sub vanilla beans or vanilla extract.

      Reply

  12. #
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    Sonnet Gal — December 1, 2011 @ 8:09 am

    I’m actually drooling at all the pictures! Lovely presentation! Also enjoyed The Office reference in the middle of your blog. You ROCK!

    Reply

  13. #
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    Mike the Greek — December 1, 2011 @ 8:16 am

    Dang!!!….

    Reply

  14. #
    164
    Sandra — December 1, 2011 @ 8:42 am

    Vanilla paste is the bomb diggity and so is this baklava.

    Reply

  15. #
    165
    Athena — December 1, 2011 @ 9:02 am

    That looks so good. I love baklava. You should try it with ice cream, if you haven’t. We have a restaurant here that sells them. It’s vanilla ice cream, chopped or broken up baklava and a drizzle or two of chocolate syrup…divine!

    Reply

  16. #
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    Jen at The Three Little Piglets — December 1, 2011 @ 9:03 am

    It looks like from the picture you used a straight knife blade to cut it. If you start by chilling it for 15-20 min in the fridge, and then take a serrated knife, dip in hot water and dry it quickly, then gently cut with that, the tops sheet will come out much prettier. I bet it tasted amazing!

    Reply

  17. #
    167
    Lisa — December 1, 2011 @ 9:10 am

    Jessica, baklava is my favorite, I’m on my way over…
    Yum

    Reply

  18. #
    168
    Jane — December 1, 2011 @ 9:49 am

    Good heavens. This looks just freakin’ incredible!! I adore baklava but have never yet made it. And I love your honest blow by blow account of putting this together. Beautiful photos, as usual!

    Reply

  19. #
    169
    Erik — December 1, 2011 @ 10:46 am

    Having made Baklava myself before, it sounds as if your step by step process was almost identical to mine, though, following the directions in the recipe I had, it ended up being over-baked and was swimming in a pool of syrup. Yours looks much better. By the way, until today, I had never considered that anything needed to be added to Baklava. Yet you drizzled melted chocolate on yours. You are evil. Tyler F. must punish you for this.

    Reply

  20. #
    170
    Elizabeth — December 1, 2011 @ 11:12 am

    I LOVE baklava!

    Reply

  21. #
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    Jules — December 1, 2011 @ 11:22 am

    OMG!!! this is to die for!!! I havent had this in years. I had a girl friend whos husband was from turkey and she use to make this when her mother-in-law came to visit. I am going to have to dig out my recipe and compare to yours. I am soo excited! I will have to make for christmas…what a treat!

    Reply

  22. #
    172
    Josane W. — December 1, 2011 @ 11:39 am

    Croissants and Baklava are two foods that I’ve always wanted to make. No one in my family ever made either. Mother had a BBF that gave us a several dozen croissants each holdiay season. They were like gold in our family. So, I’m going to make some for Christmas Day with my daughters in-laws. My husband loves baklava…I’m going to made your recipe for his Jan. 14th birthday…I’m the only cake lover in my family..so they are all going to love the change. Now to start saving $$ to buy all the ingredients. Thanks

    Reply

  23. #
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    Krista {Budget Gourmet Mom} — December 1, 2011 @ 11:47 am

    ah-maze-ing. the end.

    Reply

  24. #
    174
    Ivy — December 1, 2011 @ 11:56 am

    Yum, you are amazing!

    Reply

  25. #
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    Jane Cooley — December 1, 2011 @ 12:30 pm

    Oh Jessica, I had to post this with the appropriate link on my blog because I love baklava too.

    Waving from Houston.

    Jane

    Reply

  26. #
    176
    Erica — December 1, 2011 @ 1:23 pm

    I’ve never seen baklava like that before, but it actually looks super delicious! I’ve always made a traditional Greek baklava (my grandmother’s recipe). She rolls it before baking it instead of laying the sheets flat, and it only calls for walnuts. A recipe like this might save you a lot of money on nuts, since walnuts are usually a bit cheaper. Also, it definitely doesn’t call for 4 sticks of butter. I can give you the recipe if you ever want to try a different kind of baklava! You won’t be disappointed. It’s the perfect little Greek grandmother baklava recipe! :)

    Reply

  27. #
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    Mercedes@Satisfy My Sweet Tooth — December 1, 2011 @ 2:01 pm

    I am literally drooling! I have made baklava once before but it was several years ago. I love you addition of a chocolate drizzle and your pictures are just stunning. Congratulations on conquering another baking challenge! You are my hero!

    Reply

  28. #
    178
    dana828 — December 1, 2011 @ 3:30 pm

    Oh good gravy. I’ve always wanted to make baklava, too. This might be the year.

    Reply

  29. #
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    Erin — December 1, 2011 @ 4:00 pm

    Oh. My. Gawd.

    Excuse me while I pick my jaw up off the floor.

    I’m all over this sister. I wish I lived closer (like, even in your state) so I could sample the recipe that I’ll be making at Christmas :D

    Reply

  30. #
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    CouponClippingCook — December 1, 2011 @ 5:34 pm

    I’m dreaming of this now.

    Reply

  31. #
    181
    Janalyne — December 3, 2011 @ 3:16 pm

    These look insanely delicious. Just stared at those pics for about 5 min straight. I think I’m going to make that when I’m at my parents for Christmas since I’ll have some extra time for baking. Still salivating…

    Reply

  32. #
    182
    Brandon @ Kitchen Konfidence — December 5, 2011 @ 4:31 pm

    Mmm, what a delicious tutorial. I heart baklava!

    Reply

  33. #
    183
    Maureen — December 6, 2011 @ 5:37 pm

    1. These look to DIE for!!
    2. Cardamom is my favorite backing spice EVER!! For some reason, I only discovered it two years ago, but now I look for any opportunity to add some!

    Reply

  34. #
    184
    Tracy @ Commit to Fit — December 6, 2011 @ 8:15 pm

    I can’t believe I missed this recipe! I love baklava!

    Reply

  35. #
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    Penny — December 7, 2011 @ 8:51 am

    I think it’s so awesome you made this! As someone who witnessed it being made generation to generation, it is truly a labor of love kinda dessert! I personally have never made baklava but I have made other Greek desserts with phyllo and learned a little trick the hard way.. See if you live near an international market. The one by me has different kinds of phyllo (and cheap! Seriously, like $2/box)- you want to look for “country style” or “thick” phyllo. I’d say it’s about the thickness of 2 or 3 layers of phyllo and find it to be much more forgiving (as long as you cover with damp cloth, as you mentioned). Ooohh and if you want to save more butter and it doesn’t give you the heebie jeebies, use butter for the bottom and top layers and everything in between, spray butter Pam! It works like a charm and as long as you pair it with some of the real stuff, you won’t taste the difference.
    Awesome blog.. You rock!

    Reply

  36. #
    186
    Channing — December 16, 2011 @ 11:59 pm

    Ever since I saw this post, I have entertained the idea of making Baklava for Christmas. Since re-reading and drooling over these pictures, I am committed now!! I just got back from the store & will be making these sometime soon. Do you know how long these keep for? (Or have they stuck around long enough to find out? ;) ) Thanks for this post and wish me luck!!!

    -Channing

    Reply

  37. #
    187
    Brooke — December 17, 2011 @ 8:35 pm

    Well our version of this just came out of the oven and as directed we poured the syrup all over it…just waiting for it to sit long enough to try…but you know what it looks like? BAKLAVA!

    Reply

  38. #
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    Chris — December 19, 2011 @ 7:29 pm

    Was wondering about the vanilla paste. If I can’t find it locally, and need to substitute vanilla extract, how much extract do I sub in?
    And what is meant by scraping the vanilla beans? Sorry for the newbie questions, but I must make this baklava. I have made a different recipe before, but this one looks enticing.

    Reply

  39. #
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    Jenn (Cookies Cupcakes Cardio) — December 20, 2011 @ 12:33 am

    Yum! I love Baklava…a friend of mine used to make it for dinner parties, but since she has moved away, I have been craving it for months!

    Reply

  40. #
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    Ronda — December 22, 2011 @ 10:03 am

    Love this, you just made me super hungry. I am totally with you about nuts in dessert that is not where they belong. Except in baklava. I am going to be making this soon. wiping drool away now.

    Reply

  41. #
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    Evelyn — December 26, 2011 @ 9:22 pm

    Made these for our family Christmas Eve party! They were a huge hit! :) Thanks for the recipe!

    Reply

  42. #
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    Evi — January 13, 2012 @ 11:19 pm

    This was ridiculously delicious, there are no words for it! Loved it!!! Best part was that it had a crunch, it was light and not very sweet.

    Reply

  43. #
    193
    Dacia — January 19, 2012 @ 11:24 pm

    thanks for the recipe! I had made spanokopita for dinner and had half the phyllo dough left over and no freezer room to keep it! I also just happened to have a ton of nuts around leftover from christmas baking and some honey i wanted to move on from, and some vanilla beans. perfetto. I didn’t have any ground cloves, so instead i infused the syrup with the whole ones. I also had a meyer lemon from my mom’s tree, so I grated some and added it to the nut mixture. yummy!

    Reply

    • sam — January 29th, 2012 @ 7:20 pm

      yummy on the spanokopita and baklava,, always wanted to learn how to make both.

      Reply

  44. #
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    Emily — February 25, 2012 @ 11:14 am

    I roughly followed your recipe. It was delicious! I love reading your blog. Thanks for the great recipes.

    Reply

  45. #
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    Claire Fischer — February 29, 2012 @ 9:55 am

    WOW! This looks SIMPLY amazing!! I am going to try to make it because it looks SO delicious and I am dying to taste it!! :)

    Reply

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    carla — September 17, 2012 @ 1:24 am

    thank you. that’s looks very simple to make!

    Reply

  47. #
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    Trilbykat — November 26, 2012 @ 2:49 am

    Mixing the nuts is a great idea. I usually fall back on walnuts because they are economical and good, but I like this variation. I gave some of this to a friend at work last year who’d never seen baklava. She was wary of it, but took it home. Later she called and was like, “What is that stuff again? It was amazing!”

    I find that a damp towel, then a sheet of plastic wrap really helps to keep those layers workable. I love that you do several layers of the nuts – so many people take shortcuts but multiple layers taste best. I also cut down on the butter by adding oil (like canola) to it. That makes it healthier (somewhat!) and the taste is exactly the same – delicious.

    Refrigerating it is a great idea. I’ll have to try that. Sometimes I stud each piece with a whole clove to help hold the layers together. I also use just honey in my syrup, though i do sweeten the nuts with sugar. I bet your variation was tasty – I’ve only ever done the lemon/honey syrup. Brown sugar instead of white in the nuts also seems like it would be yummy, so I’ll try that this year.

    Have you ever tried using rose water in any recipes? Some baklava recipes call for it and I’ve always wondered how it tastes in food.

    Reply

  48. #
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    Sandie@afoodieaffair.com — January 4, 2013 @ 10:48 pm

    OMG, does this look DELICIOUS! I did make this once and it cane out pretty good, but yours looks so good! Looks like I’m trying your recipe. I do love baklava!

    Reply

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    Aint2nuts — May 11, 2013 @ 12:06 pm

    Posting porn like this should be illegal!

    Running out to spend the food budget on NUTS!

    Ah well, I aint2nuts!

    Reply

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    Mary Rogers — August 23, 2013 @ 11:40 pm

    If you add the peal of an orange & a lemon to the syrup as you cook it, along with a bit of lemon juice it gives it a wonderful flavor. This is one of my grandchildren s favorites. When my youngest grandson asked me to make it for Christmas I walked his mom through making it. She was amazed at how easy it was. The recipe I have had for years I got from a Syrian neighbor I had when I was first married in the late 1950s. It only calls for 2 layers of filo between the nuts. Saves a lot of buttering.

    Reply

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