This Greek pastry is made of many layers of paper-thin filo pastry with a filling of honey and ground nuts.
Traditional Greek baklava uses walnuts, not pecans. Use the same amount of walnuts instead for a truly authentic dish.
USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. Here is my syrup: purified water 1 3/4 cup, a small rectangular 2 inch cinnamon bark, 2 thin slice of ginger, 2 inches lemon peel (yellow part only), a touch (approx 1 tsp) of lemon juice. Let all those things boiled and simmer until the liquid reduce to 1 cup. Add 3/4 cup sugar and stir until dissolve, 1/2 tsp pure vanilla, 1 tbsp orange juice (no pulp)and turn the heat off. Add 1/2 cup of honey. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava. - 29 Dec 2003 (Review from Allrecipes US | Canada)
Some of the other reviews should definitely be consulted. I poured hot syrup on hot baklava and got a big moushy mess... I'll try it again with one or the other cold... - 30 Sep 2007 (Review from Allrecipes US | Canada)
THIS RECIPE IS THE BEST OF ALL THE BAKLAVA RECIPE'S I'VE TRIIED. - 27 Apr 2001 (Review from Allrecipes US | Canada)