49163 Mon Jan 21 17:18:34 -0800 2002 16 2 Los Angeles Area 0 246127 I am looking for some GOOD baklava in the L.A. area. Anyone with suggestions please advise. Thank you. Mon Jan 21 17:18:34 -0800 2002 0 Moi' 1 246128 There is a place in Encino on Ventura Boulevard around Louise on the north side of the street (across from Koo Koo Roo) which is called (I think) Baklava Factory. They have excellent baklava and other pastries. Mon Jan 21 17:24:57 -0800 2002 246127 0 soccerdad 1 246136 Yeah, my greek grandmother...lol Maybe a store/restaurant near Saint Sophia's downtown? Mon Jan 21 18:51:52 -0800 2002 246127 0 johanna 1 246137 There is a small supermarket ( I forgot the name) at the corner of Bundy and San Vicente in Brentwood that has VERY good baklava pre packaged at the deli counter. You can also find it in Santa Monica at Bay Cities (Lincoln and Broadway). Mon Jan 21 18:57:46 -0800 2002 246127 0 JP Lincoln 1 246160 Soccerdad has it totally right. Baklava Factory is the ultimate place for a dozen (at least) styles of Baklava. They also have a nice assortment of "French" pastries that have a Middle-Eastern kind of style to them. I believe there is another Baklava Factory in town, but I can't remember where. Perhaps a search of the Department of Health site would yield the result. Mon Jan 21 23:45:39 -0800 2002 246127 0 Bob Brooks 2 246176 Next to Zankou Chix-on Colorado Ave Tue Jan 22 09:34:31 -0800 2002 246160 0 Grog 1 246164 Best and biggest selection I've seen is at Panos Pastry on Hwd Blvd. First time I went in I asked if they had any baklava and they looked at me like I was crazy -- because they have about twenty kinds. Check out the link below: Link: http://www.bakingshop.com/panos/ Tue Jan 22 01:08:13 -0800 2002 246127 0 Rafi 2 246266 Seconded. Panos Pastry. Perfect Baklava - phyllo at just the cusp of crisp and buttery, takes about two bites to dissolve into slightly granular toastiness, and just the right level of sweetness hanging over a deep pistachio-ness. Though I haven't tried Baklava Factory. Panos is one of my two favorite dessert places in town, along with Standard Sweet & Snacks, in Artesia. -thi Tue Jan 22 23:46:58 -0800 2002 246164 0 Thi N. 1 246165 On a street littered with small shops of all kinds is a gem of a place called papa cristos taverna..the addy. is: 2771 W. Pico Blvd. (At Normandie Ave) Los Angeles, CA 90048 (213) 737-2970 you can find imported greek items, including a wide selection of cheeses, olives, oils and wine. they have a grill room where they make the greek fare-lamb, roasted chicken, the various appetizers (spanokopita, taramasalata, tzatziki) for cheapo prices. oh yeah and great potatoes and grilled octopus too!!...oh yeah, they bake their own bread and desserts..among them a great baklava. enjoy. Tue Jan 22 01:08:41 -0800 2002 246127 0 icarus 1 246206 Buy some frozen phyllo dough and spend an afternoon making it. It's really not that hard (labor-intensive and time-consuming, yes) and home-made baklava is so much better than store-bought. I've made it 3-4 times now and it takes about 2 hours once you get the hang of it. (I have to admit, the first time took about 4 hrs) The recipe usually comes with phyllo but let me know if anyone wants it and I will type it up. Tue Jan 22 16:00:22 -0800 2002 246127 0 Sonia 2 246228 I would love it if you would send me your recipe for homemade baklava! Thank you! Tue Jan 22 18:26:04 -0800 2002 246206 0 Kiana 3 246262 Enjoy! 1 lb package phyllo dough 1/2 lb (1 cup) unsalted butter, melted 3/4 lb (3 cups) chopped walnuts (I use my food processor to do this) 1/4 cup sugar 1/4 tsp cinnamon pinch clove Mix walnuts, sugar, cinnamon & clove. Unroll phylly dough and cut in half. Keep between damp towels to prevent drying out. On a cookie sheet, arrange 15 sheets of phyllo dough, buttering between each sheet (Use a pastry brush. I usually cheat and do every other sheet). Spread 1/3 of walnut mixture. Place 5-6 more sheets of phyllo leaves, buttering between each sheet. Repeat twice. There should be approx. 15 sheets on top. Score the top layer into diamond shapes, about 2" x 2". Bake in 350-375 degree oven for 45-55 minutes, or until golden brown. Drizzle warm syrup (recipe follows) and let cool. Cut along scored lines. Yields ~40 baklava. Syrup: 1 cup sugar 1/2 cup honey 1 cup water 1/2 lemon rind Bring mixture to boil and simmer for 10 minutes. Remove lemon rind. Tue Jan 22 23:33:53 -0800 2002 246228 0 Sonia 4 246265 Thought I'd add a few things about baklava... For a professional touch, I place the baklava individually in cup cake liners. I took these to an Easter party last year and they were a big hit. Baklava are a traditional Easter dessert for their 40 layers of phyllo representing the 40 days of Lent. Tue Jan 22 23:43:34 -0800 2002 246262 0 Sonia 4 4516273 Sonia, Nothing better than homemade baklava. Do you cool the baklava before pouring on the hot syrup? Thanks, Kate Wed Mar 18 09:16:56 -0700 2009 246262 196419 Kate is always hungry 1 4514985 Go online at www.Sweettillies.com they make the traditional, but also fantastic unique flavors of baklava. Tue Mar 17 19:38:48 -0700 2009 246127 206493 natron36 1 4515041 Icarus and Grog are both right on... I'd like to add one surprisingly tasty baklava... growing up on the stuff... it's Daphne's Greek Cafe chain.... for a buck a piece... it's a good amount of flakiness from the phyllo, crunch and chew from the nut layer, and a gooey sweet syrup at the base. Tue Mar 17 20:04:33 -0700 2009 246127 89472 DrBruin 1 4516890 love the baklava @skafs Wed Mar 18 12:07:06 -0700 2009 246127 91179 ns1