Baklava

[SlightlyConfused]

Well yesterday I made a baklava it was a dish I always thought would be to hard for me to tackle. I will say this though I am never making filo dough as long as I live again. I think I will be traumatized for life from the experience yesterday. This is it, my family just loved it even though I will never recover from the experience. The dough was not as thin as it should have been but I was lucky I could get it as thin as I did.

 

[Morning Glory]

Wow! You made your own filo? That is truly dedication. I understand why you say you won't be making it again. Its one of those doughs that is very difficult to make unless you are practised, I think. I've never tried it myself although I think a few members here may have done. The ready made filo is a pretty good product, after all.

Your baklava look very good indeed.

 

[SlightlyConfused]

Wow! You made your own filo? That is truly dedication. I understand why you say you won't be making it again. Its one of those doughs that is very difficult to make unless you are practised, I think. I've never tried it myself although I think a few members here may have done. The ready made filo is a pretty good product, after all.

Your baklava look very good indeed.

Next time I am listening to everyone else and just buying it.

 

[GadgetGuy]

Looks good, tastes good, but I can't eat it! It'll run the glucose level up way too high!!

 

[SlightlyConfused]

Looks good, tastes good, but I can't eat it! It'll run the glucose level up way too high!!

That is unfortunate, it is mostly honey but I imagine it makes not much difference when it comes to glucose levels.

 

[buckytom]

You are insane for making your own phyllo. Kudos.

And the resultant dish looks great. What nut(s) did you use?

I have had so many types: walnut, pistachio, almond, and even pecan. Some with rosewater, but almost all with honey.

 

[rascal]

Looking good. Store bought filo is your friend.

Russ

 

[SlightlyConfused]

You are insane for making your own phyllo. Kudos.

And the resultant dish looks great. What nut(s) did you use?

I have had so many types: walnut, pistachio, almond, and even pecan. Some with rosewater, but almost all with honey.

I used the first three you mentioned walnut, pistachio and almonds. It required a pound of nuts so I bought as close to a third of a pound of each so it ended up being just over a pound in total.