Baklava is my favorite dessert, and I’m told it’s not all that difficult to make. Despite her lack of Greek heritage, my mother makes a killer baklava. Every now and then when I’ve bought a piece of baklava at a restaurant or market I’ve found myself disappointed in the taste, texture, and quality. Homemade is the way to go…
This version of baklava is made with phyllo dough, though it is much heavier on pecans. Today’s batch had no processed sugars in it–only real honey for sweetness. Now that I have officially finished the batch Mom made last weekend, it’s time to try making it on my own…
Recipes for Baklava
The first two sound similar to my mom’s recipe (minus the extra sugar), while the third sounds different but interesting…
http://allrecipes.com//Recipe/Baklava/Detail.aspx
http://www.cooks.com/rec/view/0,1918,148190-227203,00.html
http://www.foodnetwork.com/recipes/alton-brown/baklava-recipe/index.html
