Comments on: Baklava https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/ eat dessert first Mon, 29 Nov 2021 03:06:45 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Jennifer https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-14844 Tue, 05 Jul 2011 16:52:00 +0000 http://zoebakes.com/?p=1704#comment-14844 Thank you so much! I am so excited about how well the Baklava came out yesterday (my first try ever) that I am going to work today on making them into the individual servings as you have. I have an extra pkg of the phillo and lots of nuts : ) I love the idea of adding the crushed pistachios to the icecream as well, just bumps it up another notch. Thank you again…

]]> By: zoe https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-14842 Tue, 05 Jul 2011 16:19:14 +0000 http://zoebakes.com/?p=1704#comment-14842 In reply to Jennifer.

Hi Jennifer,

Baklava is a very rich dessert, so I think you can get away with serving just one piece and the ice cream will be a lovely accompaniment. You could also mix some of the crushed pistachios into the icecream?

Enjoy, it sounds lovely! Zoë

]]> By: Jennifer https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-14841 Tue, 05 Jul 2011 14:15:10 +0000 http://zoebakes.com/?p=1704#comment-14841 I am serving diamond shaped Baklava I made with pecans and dusted with pistachios. I am concerned about the plating, do I serve two diamonds or just one per person? I made it in a 9×13 dish, 16 diamonds and about 8 irregular sizes. Is vanilla ice cream nice to serve it with only or are there other ideas?

]]> By: malinda sargent https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-12039 Mon, 14 Feb 2011 18:02:49 +0000 http://zoebakes.com/?p=1704#comment-12039 OMG what a great idea in muffin tins! I am certainly going to copy that as normally I make them either into logs or in a large tray as diamond shapes.

]]> By: flocke https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-10918 Thu, 30 Dec 2010 14:09:46 +0000 http://zoebakes.com/?p=1704#comment-10918 i have not tried greek version but hope it is delicious too :))

]]> By: zoe https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-10889 Mon, 27 Dec 2010 05:42:44 +0000 http://zoebakes.com/?p=1704#comment-10889 In reply to flocke.

Hi Flocke,

I just spent time in Turkey and discovered the wonder that is baklava there. I’m sure the versions are different, and yet both delicious!

Thanks, Zoë

]]> By: flocke https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-10883 Sun, 26 Dec 2010 15:54:31 +0000 http://zoebakes.com/?p=1704#comment-10883 Traditional baklava does not belong to Greece it belongs to TURKEY.
Especially Gaziantep city is famuos for its baklava !!
Greek people claims baklava is their dessert, but they must know they are wrong..
sorry but this is not baklava…

]]> By: Chanel https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-4202 Tue, 07 Apr 2009 23:46:43 +0000 http://zoebakes.com/?p=1704#comment-4202 That is the most gorgeous baklava I have ever seen

]]> By: Margaret https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-4076 Sat, 04 Apr 2009 03:15:14 +0000 http://zoebakes.com/?p=1704#comment-4076 Wow!!! I love that you made this individually. Beautiful. I really want to make these one day. This might be the day.

]]> By: Iris https://www.zoebakes.com/2009/02/16/baklava-a-sophisticated-twist-on-the-classic/#comment-3845 Fri, 20 Mar 2009 22:15:42 +0000 http://zoebakes.com/?p=1704#comment-3845 That looks so good! I really dislike when baklava is done in what I call the “lazy” way – a chunk of phyllo, a layer of nuts, and another chunk of phyllo. It’s so much tastier when the filling and phyllo are interspersed like you’ve done.

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