Thanks a lot for the guidelines & clarification. I’m sure they’re be of terrific support to audience going through the same issue.
 So there you go lazy folks…Here is the cheese kunafa for you!  Though to be good, I’ve listened to that during the Levant, desalted Akkawi and Nabulsi can be found.Â
I never ever bake this before, but viewing your online video, I could make it this weekend. I excited to do that. Norma Clarke Reply
Pour in 50 percent with the cooled, semolina pudding and spread with a spatula into a thin layer. Top Using the cheese combination and pat down into a good layer. Address Along with the remaining semolina pudding.
Great recipe! Considering that our phylodough-deals are distinctive, I happend to own fifty percent the quantity. So I halved the recipe and even now Possess a mouth watering pan of baklava. Analyzed slightly very small little bit. Now hope I'm able to continue to keep my fingers (and the kids’ arms) off it until eventually Saturday…. Reply
Thank you! I built it… But produced a handful of errors apparently. By some means I applied three sticks of butter and only had enough without the very last 5 levels (went straight to the final ten), and likewise didn’t have more than enough walnuts to address it anyhow. I should have finished rather less syrup thanks to that, but didn’t consider it so now it can be Tremendous moist.
I like that this baklava recipe is adaptable with distinct nuts! Thank you for sharing and also have an excellent Thanksgiving!! Reply
I believe I found a good substitute for shredded phylo. We now have an Indian sweet named feyni or payni that tastes similar to phylo Thanks Tasbih… will appear by way of your link at the same time..
My initially time building baklava and it turned out so effectively! I applied a mixture of walnuts, pistachios and almonds. I could convey to I didn’t have fairly the number of sheets of filo to match the recipe, so I just Lower down Each individual baklava pistachio layer by a pair, and it nonetheless labored correctly.
Hello Tasbih! Just permitting you know that I found a shop Web site has utilised several of your photographs from this write-up- I’ll set the backlink in so you can stick to up If you need.
We start by desalting the mozzarella, so normally get started the night before we intend to make the recipe.
Hello Barbara! You are able to freeze it as much as 3 months by tightly wrapping the dish in numerous levels of plastic wrap and inserting into the freezer. Thaw at home temperature and provide – it will be equally as fantastic as new. Reply
Hi Christine, it truly is ordinary for the bottom levels to brown a little bit more – there's a chance you're able to inform with the pics on my baklava recipe that The underside is browner than the rest.
I attempted the recipe of her majesty Baklava : it had been simply just perfect and really delicious, very similar to the reliable Greek cake. Terrific function.