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The Watercooler
The War of the Grandmas' Baklava
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<blockquote data-quote="Scent of Cedar *" data-source="post: 642923" data-attributes="member: 17461"><p>Thank you, Lil! I read through a number of the recipes on the site you posted for me and you are right. This one seemed to be the one most liked. I read through the reviews too and learned so many tips for just how to construct and add the sauce and to toast the nuts ahead of time, and just how to handle the phyllo. Thank you a thousand times!</p><p></p><p>I am planning to bake Sunday, and will post back on my success. There was even a baklava video on the site. In one of the reviews? A Turkish lady wrote in telling all about how baklava was Turkish and pistachio was the only acceptable nut and the sauce needed lemon juice. She was quite in a huff about it.</p><p></p><p>NOMAD, YOU WERE RIGHT!</p><p></p><p>***</p><p></p><p>I am learning all about baklava! I think I am going to be making this every year. I told difficult child daughter about the thing with the baklava and the Greek grandma and she loved it, too.</p><p></p><p>You know, somehow I thought you had to roll it out and fold it a million times. That must have been before commercial phyllo dough.</p><p></p><p>:O)</p><p></p><p>Cedar</p><p></p><p>I will share the sauce recipe I decide to use. That's where the magic happens, apparently. You pour it over the baked baklava and let it soak in for 8 hours.</p></blockquote><p></p>
[QUOTE="Scent of Cedar *, post: 642923, member: 17461"] Thank you, Lil! I read through a number of the recipes on the site you posted for me and you are right. This one seemed to be the one most liked. I read through the reviews too and learned so many tips for just how to construct and add the sauce and to toast the nuts ahead of time, and just how to handle the phyllo. Thank you a thousand times! I am planning to bake Sunday, and will post back on my success. There was even a baklava video on the site. In one of the reviews? A Turkish lady wrote in telling all about how baklava was Turkish and pistachio was the only acceptable nut and the sauce needed lemon juice. She was quite in a huff about it. NOMAD, YOU WERE RIGHT! *** I am learning all about baklava! I think I am going to be making this every year. I told difficult child daughter about the thing with the baklava and the Greek grandma and she loved it, too. You know, somehow I thought you had to roll it out and fold it a million times. That must have been before commercial phyllo dough. :O) Cedar I will share the sauce recipe I decide to use. That's where the magic happens, apparently. You pour it over the baked baklava and let it soak in for 8 hours. [/QUOTE]
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The War of the Grandmas' Baklava
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