I am not a fan of working with phyllo dough. Did it the last time I made streudel and thought it was more trouble than it was worth. I'll stick with just going to a good German deli when I get my streudel cravings.
Take muffin tin- spray with Pam.
Lay philo dough into the tin- 3" square, 4-5 layers thick
Pour beaten eggs into the cup
Put some cheese on it
Bake at 350 for about 20 minutes or until you can stick a knife into the egg mixture and it comes out clea
Take it out, put it on a plate- and everyone thinks you are MarthaguckingStewart!
Liz, I made an apple strudel once in my late teens. I did the dough from scratch, buttering and pulling from underneath with the tops of my hands, I FISTED DOUGH AND I'M PROUD. It was good but a lot of frigging work.
My kids have been interested in cooking from a young age. Hannah is quite the proficient baker, and makes a fabulous omelet. Chris can make an awesome cheeseburger, as well as the best sauteed mushrooms you ever hope to eat. Full on Mother's Day breakfast? They can do it. I may only get to eat a small bit of it, but they'll make it for me and present it. John has recently expressed an interest. He mostly likes the chopping aspect, then wanders off.
I've made Baklava many times and it's always delicious. My recipe is basically the allrecipes AC posted, except I add some lemon to the boiled sugar mixture (like half a small lemon, then throw the squeezed half in there and let it steep). Armenian moms make Baklava like middle american moms make chocolate chip cookies.
My other tip is invest in a good pastry brush so that you don't end up with pastry brush bristles in your pastry.
Ive made it. I seem to remember that it was surprisingly easy but a tad time consuming. I think it was like: phyllo dough/butter/phyllo dough/ honey nut mix/ phyllo dough/ butter/ over and over and over. Ill look for the recipe and post it later, SO good.