While visiting friends in New Zealand, I watched this dessert being made. Back at home, I came up with my own version. It’s great with vanilla ice cream or fresh whipped cream. —Carol Simpkins, Santa Cruz, California
Always asked to bring baklava to special occasions, I created this lighter version to help everyone cut back on calories and fat. The layers of phyllo dough make it very flaky. Try it...you'll like it!
I always wanted to make Baklava, but it seemed like so much work. The son of my neighbor's friend showed us both how to make it...it's really quite easy and so delicious. I like to mix up the nuts in the filling and use walnut, cashews or pecans.—Lorraine Caland, Thunder Bay, Ontario
Iola Egle of Bella Vista, Arkansas enhances a medley of fresh berries with sugar, pepper and balsamic vinegar. Serve berries on lettuce. like Iola does, for a fun summer salad...or showcase them in pretty phyllo cups, as our Test Kitchen suggests, for an impressive dinner finale.
These buttery golden twists are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these Greek cookies to keep me in tough with my heritage.—Nicole Moskou, New York, New York
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
Want a quick treat that's delicious and easy to do? These tartlets will do the trick. You can serve them right away, but they're better after chilling for about an hour in the refrigerator. —Ashley Eagon, Kettering, Ohio