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KDHE
11-15-2002, 01:00 PM
I am making a greek dinner for friends (tonight!) and plan to make baklava for dessert. My recipe calls for a 9x13 pan, but what type works best? I would like to use my Pampered Chef clay 9x13, but my other option is my pyrex. Any thoughts? Please help!

jjsooner73
11-15-2002, 01:40 PM
I've made baklava in my pampered chef 9x13 on several occasions and it works great.
Good luck, sounds wonderful!

jphilg
11-15-2002, 01:48 PM
Could one of you post a recipe for your tried-and-true baklava? I have made several attempts, but none rival the version I had in Detroit's Greektown at the bakery with the pink awning. Sigh. College days of unlimited baklava consumption.

jjsooner73
11-15-2002, 02:42 PM
Jen--I don't know if this will compare to what you had in Detroit, but it works for me!
I've made it several times (fine-tuning it--see my notes at the bottom).

It's posted on my web page here: Baklava (http://www.geocities.com/jenburnes/baklava.html)

valchemist
11-15-2002, 02:59 PM
Are you sure you'll have time to make it and have it ready for tonight??

it is rather time intensive and it has to sit several hours.

more power to you, though, if you can pull it off while making the rest of dinner, too.

wow!

Lynno1975
11-17-2002, 03:12 PM
I have only made it one time, but I used my 9x13 PC stone baker and it was fabulous. My boyfriend even likes it better than the restaurant version! Go with the stone!!!

myrnas
11-17-2002, 07:48 PM
I always use a jelly roll pan, 10 x 15 to make baklava. It fits the whole sheet of philo. Makes a nice big pan. We were at Costco tonight and they have a good size package of baklava for $6.99. I gave it for Christmas last year since I couldn't come near that price making it mysel. But, it is fun to make it too.