I made baklawa today, as an experiment. However, I don't think I'll be doing it in a hurry again, because of the following:

1) Pistachios are expensive, even in Egypt
2) Pistachios take forever to shell
3) Pistachios hurt your fingers
4) Pistachios take forever to chop finely by hand
5) Our oven is a bit temperamental
6) There is sugar syrup all over my worktop because of a leak in the foil tin

Not to mention that it is hideously fattening. Baklawa making can be summarised by saying 'brush melted butter on everything'. However, the end result wasn't too bad - and it's easier than I thought it would be. But then again, as Mr C uncompromisingly says 'It's good. Not professional though.'

Here's a picture: