Excellent recipe and directions, it’s looking awesome so far. I’m making a vegan version.

When you say ’strip of zest’, what do you mean? Is that similar to a teaspoon?

Hi kyle-I was really crossing my fingers that this would work, I usually don’t try things for the firt time for events! Thanks!

Hi. Blond Duck-I thought the same thing until I tried making this-honest!

Hi sandra-I’m amazed that I could have so many pieces, although baklava is one of those things that I can eat a lot of

Hi Y-I didn’t realise it until I was told but I think it’s a pretty big deal!

Hi Christie-Thanks so much dahlink! x

Hi MsGourmet-Why thankyou!

Hi Kathy-Thanks Haha I have,many times, ever since I was little!

Hi Angela-Aww shucks thankyou Yes it just came to me while I was clarifying iut but it really does make it amazingly nutty! The food was lovely that afternoon!

Hi anna-Me too, I have an obsession with rose flavoured items I think

Hi Carine-Aww thankyou, that’s so cool of you to say! I have asked Sara for the recipes, hopefully she can translate them as English is not her first language

Hi Amanda-What a great place for a honeymoon! What a great idea to make it for your anniversary, I love it! You’re more than welcome

Hi LindaS-Thanks so much!

Hi Kirsty-It was! I felt like it was compensation for having to postpone it

Hi Vita-Thanks so much! That’s very kind of you to say

Hi Sophie-I’d love to although I don’t know where I’d start!

Hi belle-Thanks! I love the colours of pistachio and fig with the greens and pinks

Hi Arwen-Thankyou! I thought for a while it was foolish rather than brave but breathed a sigh of relief when it worked out

Hi Barbara-Thanks so much!

Hi BethieofVA-Aww shucks, thankyou! It used to scare me too but I think using refrigerated helped as I have heard frozen can be hard when not properly thawed.

Hi reddoorread-Thanks so much!

Hi Angela-Haha I really liked eating it but making it made my neck very sore bending over and buttering each layer!

Hi Anita-Thanks so much!

Hi FFichiban-They are sinfully sweet but I can eat a half dozen easily, I don’t know why! If I can work out a way to butter the layers quicker sure

Hi Sara-Thankyou! I wanted to make sure it was pretty as it was for a birthday and it was her “birthday cake”

Hi Bria-Thanks, I love that combo too

Hi Gera-Thanks, you are too kind Gera!

Hi Su-yin-I think I am slightly obsessed Haha yes! Like a dark red rose perhaps I didn’t make the rice, M’s friend Sara made it and it was delicious. I’d love to come to London again-there is so much brilliant food there!

Hi Simon-Me too, I love middle eastern food and the desserts hold a special place for me! It was worth it in the end!

Hi Brittany-Thanks! It was amazingly good timing indeed

Hi Tiffany-Why thankyou! I don’t know, that day I was lucky to have my hubby there to take pictures but otherwise it involves a lot of juggling

Hi Midge-Oh good! I thought you meant in a bad way at first It makes it amazingly nutty. I don’t think I’d use unbrowned butter if I did it again!

Hi Clare-Oh cool! That’s wonderful to hear I can definitely say that this recipe works well, I’m definitely not an experienced baklava maker so if I can make it, anyone can!

Hi Johanna-Thankyou so much!

Hi maris-Me too, I wish there were more restaurants!

Hi Karen-Haha and here was I not even knowing that i was doing so?

Hi Moya-Thankyou for your kind comment!

Hi 5 Star Foodie-I’m addicted to pistachio and rose as a combo

Hi DessertObsessed-Thanks so much! I was very lucky to be a part of it

Hi Kevin-Thanks!

Hi grace-Aww thankyou, you are too kind!

Hi Jude-I have always wanted to make my own. Definitely harder work than one would think but very rewarding!

Hi snooky doodle-Thanks so much. If I could teleport them to you I would!