It was my initially time working with phyllo dough as well as the damp cloth I put on top rated turn out snagging some of the top levels (turned them into mushy balls), so I ran out and skipped a layer, but nonetheless turned out wonderful.
I just appreciate this recipe and will’t hold out to try it. I've an issue to start with, due to the fact I'm a reasonably significant Christmas baker, I need to do a number of it in advance and freeze them. Does this baklava recipe freeze very well. Would love to increase this to my getaway goodies. Reply
Generally made out of cow’s milk, It's really a smooth, unripened, slightly salted cheese that’s common ideal across the Middle East and is a typical desk cheese.
So I’ve been trying to make a correct Kunafa ever due to the fact I ate a person in Madinah back in 2015. I set out to make this with lots of substitutions (we don’t get kataifi dough here in India so I utilized this detail named Sevai/Payni rather, And that i couldn’t discover contemporary mozzarella) and of course items went Erroneous since they constantly do Once i consider for making some thing …. but … you are a genius, because the final result was Completely SMASHING!
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Normally, I might grind A few pistachios and scatter all of them excessive, but when the colour is always that vibrant, how could I cover it up?
appears like I am going to try Baklava once more…..my issue….do you chop thru to the pan before you decide to bake or not thru The underside 10 sheets of Philo dough? thanks , Reply
 Ofcourse, the luckiest are people that get the primary slices, The instant that kunafa will come out of your oven.  Given that the kunafa sits, the cheese hardens, and all of the remaining slices taste Significantly inferior.
I live in FL near an extremely well known greek area and my mates all said this was better than any they'd gotten in a cafe. I did it with pistachios and it had been Beautiful! Reply
Many thanks alot for this wonderful recipe. Knefe is very talked-about at our house and I have tried using countless variants of it but fingers down your recipe is tops all of them by far!
I created this past week, and it was mouth watering! Right after soaking overnight, although, it became comfortable. Only the major layer is considerably crisp. I'm able to think about two things which were slightly distinct from yours: my nuts were a lot more finely ground, and secondly, I pulled my batch out at about an hour, mainly because it was now brown and I bought nervous that it will overbrown. Could both of those be The rationale behind my comfortable baklava? Reply
Wow, remarkable. We have been a kunafa loving loved ones but can under no circumstances uncover the best texture wherever below in America, but this came out best. I bought five, “finest I’ve at any time had†away from 5 picky eaters. Your awesome, every single recipe you share comes out excellent, one thousand thank you, you are much appreciated.
I created this yesterday and took click here it to work. It had been a tremendous good results. The a single trouble I ran into was the filo dough stuck along with the moist fabric. I took the moist cloth off, and it absolutely was less difficult to separate. Not sure why…but it worked for me. Reply
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