Baklava

Great baklava. This recipe is mostly like the one I have always used, but the syrup is a bit different and better. Really easy to do, and if you work fast, the phyllo doesn't dry out, just have everything ready to go. Makes a lot too. Very good recipe, no need to look further than this one.

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Just divine!! Thank you so much for posting this recipe!!

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This recipe was the first recipe that I searched for. I hadn't even heard of Recipezaar then! I was at that time looking for a really authentic Greek recipe for Baklava, as I had left all my cookbooks in Scotland. Well I found it! It is the combination of spices which make this recipe so unique. A very valuable tip that is given in this recipe is to sprinkle the pastry with water before baking. This seems to ensure a perfect result as the fine leaves of pastry do not curl up when this is done. Thank you Evelyn for this outstanding recipe!!

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This was absolutely wonderful. I have never made baklava or worked with phyllo dough, so I wasn't sure how the recipe or the experience would turn out. It took longer than I expected (I have a five-month-old, so I had to take breaks), but the end result was outstanding. The flavors from the lemon and cloves just meld together and make it so lovely. I served this to some out-of-town family and they enjoyed it, as did my husband and I as we finished all of it off in the days after they left. :) Yummy!

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This looks like a very authentic recipe for Baklava. I have been making it for years as a treat around the holidays and my family loves it. This recipe calls for a lot more honey in the syrup than I use, but I'm sure it's good. I will try this recipe next time I make Baklava - just need to make sure I have plenty of people around to eat it so I don't eat it all myself!! I can't be trusted with Baklava in the house...sooo good!!

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Wow.

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My friends and I made this for a large gathering (about 100). So we had a baklava party where we got together and did this in assembly line fashion. It worked great and we had a blast. I wasn't able to get my hands on Greek Thyme honey but did get some straight from a farm that worked wonderfully. I think that the citrus in the syrup just made the flavor ever so much more bright and fresh. Making baklava wasn't nearly as scary as it always seemed it would be. Thanks for posting such a great recipe.

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It was good but the syrup was too runny (thus the reason for 4 stars versus 5). Made it in a 9 x 13" pan and increased the time about 10 minutes.

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This was absolutely delicious! I made it for a potluck function and it was gone in a flash! Someone told me that a girl who can make Baklava that good, is worth marrying! :) Thanks for the great recipe!

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This was heavenly! This was the first time I've ever made Baklava, and I feel like a pro. I made 1/2 the recipe and used an 8X8 pan. I didn Wonderful recipe, thanks so much!

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Now this is a recipe fit for a Goddess. Wonderfully awesome dessert! I'm in baklava heaven. Thanks so much for sharing this recipe!

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Made this yesterday for ZWT 2006. Wow! This was sooo good. I didn't have enough cloves to do the sticking them in the pieces part but I don't see how that could have made this any better. I love Baklava as does my bf (who ate like SIX pieces last night lol) and this is better than any i've ever gotten from a store or bought mail order. If you like Baklava and have some time to invest in a winner dessert, try this one; you won't be disappointed! Thanks Evelyn!

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My God this was good. I made this as the finishing touch to a huge Greek meal for dozens of guests. I didn't even get a piece. Thanks for posting Evelyn--almost all the dishes were from your cookbook so the success of this party is all yours.

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Wonderful & Traditional! Bravo! Just like my Yia-Yias .. Thank you!!

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I downloaded this recipe before I was formally registered at Zaar and have just realized that I have never reviewed it. I have been making baklava for years, but this blew mine out of the water. I think what makes evelyn's better is the shades of flavor added by cooking the syrup with cinnamon sticks & citrus peels. The cloves stuck into the diamonds were also new for me and added spiciness as well as making for a prettier presentation. I didn't have the size pan called for, so I used a 14 X 10-1/2-inch lasagna pan and reduced the ingredients by 1/3.

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