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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: 675083" data-attributes="member: 17461"><p>If you make it following this recipe Lil, you will love it. It is delicious, really. Again, as we did last year, we bought baklava from Sam's and Italian cookies too, to send D H mom. Compared to that baklava, the homemade baklava is worlds better. There is no comparison. Last year, I did not know any better or even, what I was doing. This year, I am understanding how those underlying flavors blend over the days after the baklava is finished. I am curious to try it with jasmine water, or rose water, as Esther had suggested. The amazing thing about baklava is how it changes as it ages. At first, the cinnamon is so strong. Now, though that flavor is there, it has been superceded by citrus notes.</p><p></p><p>Baklava is very fun to make for that reason.</p><p></p><p>I hope you make it, and that you post here for us when you do.</p><p></p><p>Cedar</p></blockquote><p></p>
[QUOTE="Scent of Cedar *, post: 675083, member: 17461"] If you make it following this recipe Lil, you will love it. It is delicious, really. Again, as we did last year, we bought baklava from Sam's and Italian cookies too, to send D H mom. Compared to that baklava, the homemade baklava is worlds better. There is no comparison. Last year, I did not know any better or even, what I was doing. This year, I am understanding how those underlying flavors blend over the days after the baklava is finished. I am curious to try it with jasmine water, or rose water, as Esther had suggested. The amazing thing about baklava is how it changes as it ages. At first, the cinnamon is so strong. Now, though that flavor is there, it has been superceded by citrus notes. Baklava is very fun to make for that reason. I hope you make it, and that you post here for us when you do. Cedar [/QUOTE]
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The War of the Grandmas' Baklava
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