http://phoodie.com.au/2010/10/28/baclava/ Phast, Phresh, Phun and Phabulous Phood Phor Phriends and Phamily Wed, 21 Jun 2023 08:19:07 +0000 hourly 1 https://wordpress.org/?v=4.2.38 http://phoodie.com.au/2010/10/28/baclava/#comment-5910 Fri, 08 Jul 2016 02:13:39 +0000 http://phoodie.wordpress.com/?p=733#comment-5910 Sounds DELICIOUS!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-5909 Wed, 06 Jul 2016 23:30:37 +0000 http://phoodie.wordpress.com/?p=733#comment-5909 Yum. Can you believe I’ve NEVER tried baklava!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-5908 Wed, 06 Jul 2016 02:30:23 +0000 http://phoodie.wordpress.com/?p=733#comment-5908 This recipe is very similar to my mum’s! We don’t put rosewater in the syrup and we only use crushed walnuts in the filling (no extra sugar either). Also use only 250g butter in between every 2 or 3 sheets of filo and the leftover gets poured over the top and in the cut lines. So crispy and yummy!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-84 Wed, 11 Jul 2012 09:33:19 +0000 http://phoodie.wordpress.com/?p=733#comment-84 Send us a pic Noreen!!!! :)

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-83 Wed, 11 Jul 2012 06:43:38 +0000 http://phoodie.wordpress.com/?p=733#comment-83 Too easy. Thankyou. I will be using this recipie all the time YUMMY!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-82 Tue, 10 Jul 2012 10:36:32 +0000 http://phoodie.wordpress.com/?p=733#comment-82 Hi Heather – I know I emailed you a response months ago, but a loyal Phoodie Phan has told me (via my Facebook page – http://www.facebook.com/phoodieblog ) that I never replied to Heather’s comment on my blog – so just wanted to clarify to that Phan that I ALWAYS reply to my phans when they comment or ask a question, normally within a few hours! :)

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-81 Wed, 22 Feb 2012 23:33:18 +0000 http://phoodie.wordpress.com/?p=733#comment-81 Oh, just one more question…what size pan do you use? It looks like a large roasting tin in the photos but wanted to be exact. Thanks!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-80 Wed, 22 Feb 2012 22:45:36 +0000 http://phoodie.wordpress.com/?p=733#comment-80 Hi! I’m testing this for the KRB cookbook…just wondering when to add the rose water. I assume its after boiling syrup but wanted to check. The first time I did it I toffeed the syrup…kids were happy about that as they got to sample! Second batch looks great. Thanks so much for contributing and I love your blog!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-79 Sat, 30 Jul 2011 04:09:15 +0000 http://phoodie.wordpress.com/?p=733#comment-79 Welcome!!!

]]> http://phoodie.com.au/2010/10/28/baclava/#comment-78 Sat, 30 Jul 2011 03:09:06 +0000 http://phoodie.wordpress.com/?p=733#comment-78 Tasty recipe, thank you!

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