imageI tried my hand at making Baklava the other day. I’m planning on freezing it so we can get it out to celebrate after the baby is born. This is a sentimental thing for me since my parents made Baklava when I was born at home!
Amy Carroll has a great baklava tutorial that I used. I love how she adds grated orange peel! The only thing I did differently was to make it with pecans instead of walnuts & almonds (they were all out at the store). It did take longer than I thought because of all the layers and the fillo dough was a little tricky at first. After tasting it though I can say it was well worth the effort! It took a great deal of self-control not to eat more than one piece!

  • Keep it covered at room temperature. It won’t spoil. If you freeze it, it may get soggy.

  • I LOVE’s is an old family recipe of mine!

  • My husband is part Lebanese in his heritage (therefore, so are our three kids) and I undertook the task of learning to cook (and not purchase) various traditional Lebanese foods.  The Lebanese version of baklava is called “baklehweh” (various spellings on that) and essentially it uses pistachios instead of another nut.  Fantastic.  This has become such a hit that my Italian family has adopted it as a Must Have for each Christmas celebration. Follow the recipe you have sometime and try pistachios for a switch. Great fun!  (I do the orange myself instead of the more traditional rosewater called for Lebanese recipes.  I’m just not a fan of rosewater.)

  • Fantastic.This has become such a hit that my Italian family has adopted it as a must have for each Christmas celebration.