Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t know how much time you have, but baklava is not hard to make.

No, just no.

I am someone who does a lot of from scratch, takes all day on the weekend cooking and baking. I also have Turkish heritage (from Gaziantep no less) and baklava is most definitely something best left to the professionals.

OMG agree. Im a good baker and decent cook and filo dough is a total PIA to work with. No thanks

NP and I agree with OPP. Baklava takes a little time, sure, but is not hard to make at all. I'm not a great baker by any stretch of the imagination but homemade baklava is great! Just cover the filo dough with a damp towel while building the baklava and don't freak out if it cracks a little while you're handling it, and it'll all be good.

Anonymous wrote:There actually are multiple shapes and compositions of baklava.

I like these guys in Michigan:

https://shatila.com/blog/

This is the best anywhere.

Jenin bakery is the best (I'm an Arab). And while you're there ask about halawet al-jibn--a delicious sweet cheese treat.

Anonymous wrote:

Anonymous wrote:I'd just get it from Moby Dick. I love that stuff.

Moby Dick changed their baklava supplier a few years ago. Quality is way down.

Too bad. I always wondered why MD didn’t sell their hummus and baklava in bulk. (Used to be) so good.

There actually are multiple shapes and compositions of baklava.

I like these guys in Michigan:

https://shatila.com/blog/

Most of what you get anywhere is not good. A good baklava should be layers of pastry then goo, layers of pastry then goo, then repeat about 20 times. Now all you get is a bunch of pastry, one layer of goo and more pastry up on top. Boo.