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This is a wonderful recipe, Carol! To heck with the calories! The rose water gives it just the right flavor.

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Terri F. January 21, 2002

I make this yearly at christmas, and I was so happy to read that your version does not contain honey. Neither does mine. The only thing I found negative in this recipe is the margarine. You cannot use margarine, you must use clarified butter, or it is called ghee. If u use margarine the pyhlo dough will get soggy. I also do not put the rose water in my filling, only a small anount of butter.

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Lorri Nichols January 21, 2002

This is WONDERFUL. Good job, Carol!

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David Peterson September 28, 2001

I have been making baklava since high school and was taught actually in my cooking class. However I use sweet butter instead of margrine and omit the rose water in the whole recipe and add A slice of orange with the peel to give the syrup a kick! And boil the syrup til it boils on med heat and low after its on a consistant boil. You will know the syrup is ready when you dip a wooden spoon and get a nice thick coat on it. I love baklava

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Faten August 21, 2005

This is a good recipe. The only steps I would add is roating the nuts and boiling the sugar syrup for about 10 minutes so that it is thick when poured on the baklava. This will not make it soggy.

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Vidya Angeri June 03, 2005

My whole family loved this dessert. It wasn't as difficult as I thought it would be either. I was even able to impress my middle eastern in-laws.

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tearoseberry May 10, 2005

I went with this recipe as a first time baklava-maker, since I have a friend who does not care for lemon or honey in her baklava. I used only about a half pound of the phyllo (one roll in a 2-roll pack), and half the rose water (1 Tbsp each in the syrup and the nut mixture) and I too used butter rather than margarine. I microwave the butter in a pyrex measuring cup, and then let the watery solids fall to the bottom. If you use a brush and just avoid the stuff on the bottom, you've got clarified butter. Also baked at 350 for about 40 minutes rather than reducing heat. And even with these changes, it all turned out great - my Bulgarian husband said it was right on. Thanks for the recipe! (I don't rate recipes when I make major changes, but this was great.)

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Mymble April 28, 2005

Its nice, but too many calories to burn, right?

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Charishma_Ramchandani June 04, 2001
Baklava