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14 Comments
Holly H.
April 5, 2019
I love the way this recipe reads and plan to bake baklava this week - but I confess I love the honey/syrup drenched pieces as they drip down my fingers! Eating it only rarely I want a memorable bite of yumminess.
Parna
March 22, 2016
Hi, after I put the last layers, can I refrigerate it over night an then cut them , it is so much easier to cut that way. That's how I do it for spinach pie. I wonder if I can do that for baklava.
Squiggle
March 21, 2016
Totally agree with Joao. The measurements are all ove the place: centimetres in one place, inches in another... and the meaningless "stick" of butter, for most readers around the world.
michelle
March 19, 2016
I will be making this soon! My grandmother came to the US from Czechoslovakia and she always added a poppy seed paste with walnuts! Such memories this recipe brings back!
cakeroll
March 19, 2016
One of the good features here. I've made baklava before when I was 16 or so and wasn't happy, but this really beaks it down nicely and I'll make it again soon. I'll definitely add lemon zest though.
Ruta
March 16, 2016
This sounds so doable! Thank you for posting this recipe.
However, I am confused about what pastry you must use. In step #2 you mention phyllo pastry but in step #3 you write puff pastry. These are very different. I have only ever eaten baklava made with phyllo pastry. Which is the correct version?
However, I am confused about what pastry you must use. In step #2 you mention phyllo pastry but in step #3 you write puff pastry. These are very different. I have only ever eaten baklava made with phyllo pastry. Which is the correct version?
celina
March 16, 2016
How long do you bake the baklava in the oven at 350 degrees? Also, how soon do you cut the pieces after it comes out of the oven?
Connor B.
March 15, 2016
That baklava was seriously the best I've eaten so I'm so happy you have an article to go along with it!
Giustina
March 14, 2016
Nice job on breaking down a baklava recipe so it's a lot less daunting to learn! I agree with you about baklava made with honey being way too rich for my taste. Your 1:1 ratio rosewater syrup is exactly something my mother's family (from Lebanon) would use. I have to say, I haven't yet had Lebanese baklava that was too heavy so I'm not sure where you tried a heavy Levantine version but I'm glad you shared this nicer version!
Joao
March 14, 2016
It would be soooo nice if the amounts were also given in a measurement system everyone understands like the metric!
In my country butter comes in sticks of 250gr, 500gr or 1000gr (that's 1 kg...).
In my country butter comes in sticks of 250gr, 500gr or 1000gr (that's 1 kg...).
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