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    You are in: Home / Greek / Baklava Recipe
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    Baklava

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 14, 2010

      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

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    • on June 13, 2010

      Oh man, this was goood. The syrup was a little excessive but who could complain about sweet gooey goodness? Loved it! Made for ZWT6.

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    • on June 09, 2010

      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.

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    Nutritional Facts for Baklava

    Serving Size: 1 (2121 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8799.9
     
    Calories from Fat 4765
    54%
    Total Fat 529.5 g
    814%
    Saturated Fat 155.8 g
    779%
    Cholesterol 488.0 mg
    162%
    Sodium 2235.4 mg
    93%
    Total Carbohydrate 979.3 g
    326%
    Dietary Fiber 43.9 g
    175%
    Sugars 682.7 g
    2730%
    Protein 105.9 g
    211%

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