Good! but at first time a bit soft,meanwhile is not crispy, anyway taste was nice.
The recipe was clear and worth the effort! Thank you ......delicious!
Did you apply butter on the sheets Sue? The sheets need to be individually brushed with butter and then placed on the greased pan and after placing the filling. Hope that helps --DK
You just brightened up our day even more. Thank you :) --DK
I couldnt have gotten a better comment than yours either :) Thank you --DK
Glad to be part of your journey :) Here's to good food and our trials towards eating well, cha ching :) --DK
I discard it after using it in the syrup just before pouring it over the baklava --DK
PLs see the link that I provide in the "For the Cover" section under Ingredients. It shows how to make Filo pastry and you can decide if its easy for you or not. --DK
Nope not always. There are multiple variations distinct to regions they are made in. As far as the sweetening goes they are broadly two ways - one that uses syrup like the one above or the one that uses honey --DK
Yes, you would be correct. Lemme change it :) --DK
Pls refer Step 7 --DK
I am so glad to hear that. Thank you Jaysun :) --DK
Dear Sumi, thank you so much for trying out this recipe. You have wonderful pictures as well and I am glad to be of your reference :) Here's to Baklava! - DK
I can relate to exactly what you mean!!! Which is practically what I thought I should be doing - the no. of times I opened the fridge to scrap a little bite was more than 5 and no. of times I wanted to do it was like 50-60 times!!!! Shucks! Never knew one piece of baklava could do this to me :) -- DK
Oh yes, I have seen it :)
What happened to your Oven? I thought you had one?
Wow! I wish you are able to give some to the Bulgarian owner - that will not only make your day, it would def. make mine!!!! :-D
Hi Selma, thanks for your input. Its just like the 'worldwide famous curry powder' which is infact not used that much in Indian cooking!!!! :) Unless one is really in that country, its hard to know what's authentic and what's not. From the vast research I did on the net and this recipe - which actually was a greek one - I found cinnamon in 99% of the recipes hence was not really sure of which one was authentic. But I appreciate your valuable input. Great to know about cinnamon! :) -- DK
Hi Judy, I am so glad to hear that this post helped to bring back the sweet memories. Sugar High this baklava sure is! :)