Katra wrote:

>
> > It sounds more like a sticky bun that baklava.
> >
>
> Yeah... I was thinking the same thing.
>
> Before you reject the Phillo totally,
> give it a try. There is a world of difference
> in consistency.
>
> You also forgot the rose water. ;-)

Rose water?
When I make Baklava I make a sugar syrup and steep cinnamon and sliced lemon in it,
then add honey.

A few months ago I used up some phyllo that had been in the freezer for a long time by
making Galaktaborito. It's a similar process to Baklava with the phyllo, but made in
pan just just a little smaller than the pastry sheets so that they phyllo comes up the
sides. Instead of a nut filling you make a rich custard fortified with farina.

I hd wanted to make that stuff for a long time but the recipe in my Greek cookbook
looked like a commercial sized version. I kept about 1/3 of it, took some to my
brother and some to my brother. Everyone who tried it called up to tell me that it was
one of the best things they had ever tried in their lives. I will make another batch
when I have a crowd to feed.