Baklava, seeking recipes

Hi,

I made a spanakopita using store bought phyllo for a recipe testing. I have one pound plus phyllo sheets left. I thought I might make Baklava to use it up. I fear if I freeze it, it will never get used and eventually tossed.

My personal preference for Baklava is dry similar to those offered at Pita Inn and Captain Porky's. I am not in love with the dripping wet style I found in then-Yugoslavia and Bulgaria.

Whatever recipe you have to share for Baklava, please note if it is wet or dry, because what I may not enjoy may be heavenly to someone else.

Thanks!

Regards,

I've taken to consulting an expert:

I'm on the road at the moment so do not have access to my files. When I get back to Chicago I will post a recipe from a friend who made BACON baklava! She also made a version utilizing both bacon and chocolate chips that won first prize in a recipe contest in the Milwaukee Journal Sentinal. Haven't tried the chocolate chip variety yet, but the bacon baklava was amazing!

Buddy

Cathy - my baklava recipe is scribbled somewhere on a scrap piece of paper but I'll find it and copy here. It's a little on the wet side, but mainly a bit in the bottom layer. There's no honey involved (which I don't much care for) - just a clove-scented simple syrup.

Cathy2 wrote:I've taken to consulting an expert:

I LOVE it! I can't decide which I liked best: the unmistakable sense I had that Wallace (as in Wallace & Gromit) was talking to me, her "whizzy toy," or her (increasingly frenzied) Greek dancing. Absolutely splendid find!


(If Mikis Theodorakis only had a nickel for every time someone played his music to suggest anything even remotely Greek...)

Hi,

In the quirky video above, the woman had the finished baklava slices tilted on the rim of a plate to drain. Is this usual or unique problem solving by this woman?

Regards,

I understood her to say that it was a tip "if you think that you have a soggy bottom." I liked her choice of words (and I also liked the suggestion).