I used to be able to get these perfect two bite packages of Baklava at my favorite "gourmet" grocery but did not see them as of late, so thought I might try my hand at making them myself. Am I glad I did, and I found the easiest recipe at Allrecipes.com! I used a combination of half toasted pistachios and half toasted pecans. I ran them through a hand nut grinder, then pulsed them all a few times in the food processor with the cinnamon so they were a finer consistency. I baked mine a little too long....45 minutes and they got a tad brown but the taste was spot on. My husband couldn't stay away from them! I have to concur with another baker who said they found the filo easier to handle when the sheets were dried out a little. If you work at a good speed brushing your filo and adding the nuts, the dough will not dry out that much. Also, I think the key to this recipe is using the right size of filo dough, look for something that indicates "fine and silky," the optimum size is #4 Filo.. And to cut triangles, cut three rows down the long side, turn the pan around and cut the bars in half, and then in half again and you should have 12 perfect squares that you can cut into perfect little diamonds. ...To cut diamonds, start at a corner, and cut diagnoally outward until the entire pan has been cut across, then cut down lengthwise a few times, till the diamonds are the size you desire. This was seriously delicious!
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