Comments on: A Stay in Istanbul and Cinnamon Baklava

By: Anne

Anne — Mon, 17 Jan 2011 18:43:00 +0000

Hi Ian,

thank you so much for popping by and liking the site, it always makes my day to hear that people like my photos
I baked my baklava at 180° celsius, and it worked! I’m quite surprised to hear that other sites suggest 300° cesius! That would burn the hell out of any baklava So, my conclusion is that the other sites you consulted actually listed the heat in Fahrenheit – and that would make sense since 350°F is about 180°C. I hope that helps. Do let me know how the baklava turned out, and I hope your friends will like it! Have a lovely meal with your friends!

By: Ian Halstead

Ian Halstead — Mon, 17 Jan 2011 17:34:42 +0000

Google brought me to this delightful site, and the content (especially the pictures) made me stay, as I have offered to provide baklava for a friend’s meal on Friday, and can’t find anywhere in Shropshire to buy them. Most of the ingredients are now with me and Amazon brings orange blossom water and rosewater tomorrow. My only concern is the indicated oven temperature. Does filo really rise at just 180deg? Every other baklava recipe suggests 300-320-350?
Is the 180 figure correct, or a slip of the finger?
Thanks. Ian H.

By: grace

grace — Sat, 22 May 2010 22:38:55 +0000

if baklava was available everywhere i looked, i’d be as big as a house–i LOVE that stuff! your recipe looks fantastic.

By: betty

betty — Wed, 19 May 2010 03:03:56 +0000

mmm i love baklava..!!

By: Elmira

Elmira — Tue, 18 May 2010 20:22:49 +0000

I died of deliciousness…

By: Médaille Gourmande

Médaille Gourmande — Sun, 16 May 2010 14:31:25 +0000

this Baklava seems delicious and your pictures are very nice!

By: Anne's Kitchen

Anne's Kitchen — Thu, 13 May 2010 15:19:10 +0000

Oh Paul, now you get me all nervous.. Bear in mind that it’s a take on the classic Baklava, and not the real thing. Let me know what you think of it!
By the way, that Kebab House looks delicious, getting hungry over here!

By: Paul B Sheehan

Paul B Sheehan — Thu, 13 May 2010 15:06:15 +0000

I work in a Turkish Kebab Shop in the evenings sometimes and I am a huge fan of Baklava. TheTurkish owner of The Best Turkish Kebab House in Chorley, Lancashire, U.K. (http://bestturkishkebab.blogspot.com/) often goes all the way to London just to get some ‘proper’ Baklava. I am going to try this recipe and see what he makes of it.

I also agree with you as to the tea. They stew it and then try to mask the bitterness with sugar. Why don’t they just make it like we do and add less sugar.

By: Dana

Dana — Thu, 13 May 2010 11:26:54 +0000

Does it taste as mouthwatering as it looks?

By: Cherine

Cherine — Thu, 13 May 2010 08:59:48 +0000

Great post and this baklava looks irresistible!