Oh, ha. Ok.
This was my first time making Baklawa, and I was actually surprised at how easy and painless it turned out to be. I've heard all these horror stories about how Baklawa is such a pain in the ass to get right, and I didn't really find that at all. I mean, it was a long and labour-intensive process, sure. But it wasn't actually all that difficult
— not in the same way that most cakes and pastries are, where I spend half the process worrying about whether or not I've just screwed something up. In this case, I never felt like I was in danger of making an irreversable mistake. At least, not so long as I paid basic, rudimentary attention to what I was doing.
It came out quite well, I think. The recipe I had called for rosewater in the syrup, and I could have sworn I had some, but when I went to get it out of the cupboard... oops. So after a few minutes of thought, I grabbed a bottle of Rooh Afza
, since that contains rosewater, and added a bit. Worked ok.
The baklawa I made was vegetarian, but decidedly non-vegan, owing to the non-trivial amount of butter you have to brush onto the phyllo dough. However I see no reason why you couldn't substitute that with peanut oil, or vegan margarine, or something, instead. I plan on trying it out, and will report my findings back here...