This is the best baklava recipe that I've come up with. It comes after devouring many different types of baklava. The assembling may take a little time, but it's really worth it. Serve with Greek coffee for a wonderful treat.
When working with filo pastry, keep the unusued portions wrapped/covered. If you leave filo pastry out, it will dry out and become very brittle.
Made this for a church event, as we picked Turkish food to cook, and this recipe was really fun and easy to make. I made a few changes to the ingredients. I ended up using 400g of mixed nuts. I had seen that several other recipes had almost 500g of nuts so I bought more to be on the safe side. Didn't end up using all the butter. I only melted 250g of butter and I could have gotten away with 200g or even 175g of butter as there was some left over. Also I only used one pack of filo pastry! I have a whole pack left over! But this might have something to do with the size of the Pyrex dish I used. It was most definitely smaller than the size listed. I will also add that I couldn't avoid blitzing the nuts, but the fine/powder nuts worked well all the same. Layering was interesting to do and once it had cooled the layers (I ended up with 4 layers of nuts!) it looked really nice and those who eat it liked it. Don't be put of by the 3 components to this recipe. Just make sure you have everything you need before you start to make it easy for yourself. I cut them into small squares so there was enough to go round. Think I ended up with 40+ pieces ^_^ - 06 Nov 2016
This turned out great!! It is time consuming to prepare, but is well worth it. I would recommend cutting the baklava before baking it. That way when pouring the syrup, it coats every piece. Also, to save some time, once the baklava is baking make the syrup. - 16 Aug 2009 (Review from Allrecipes US | Canada)
More like the ones I had in the Greek coffee house when I went downstairs to get my Dad's Greek morning paper in Greektown, Chicago Ill. The orange juice gives it a more authentic taste and it was always made with walnuts I prefer no nutmeg and more cinnamon - 11 Nov 2009 (Review from Allrecipes US | Canada)