Be sure to post your comments, and pixOriginally posted by G Dechaine:
I'm trying this Sunday after a long time of dying to try. I found a supplier that has locally raised lamb, and he's got a lot of trimmings from roasts, etc. It's perfect stuff, with a good fat content.
I might grill some octopus to serve as a starter, to keep the Greek theme going.
I live in New Brunswick,Canada.Originally posted by Jane Cherry:
And where abouts would 'your area' be?
It was a tasty lot of work, I spent about 3 hours making it. A better brush for the butter would have cut the time down considerably. I used this recipe in a pan large enough for the fyllo untrimmed. I used about 1.5lb, roughly 30 sheets of fyllo, mixed ground almonds and walnuts instead of just walnuts.How did your baklava come out?