Make the sauce first, in fridge. I also make 1 1/2 times sauce. Also add1/2 tsp. of Almond extract
with vanilla. Pulse the nuts in food processor. Add 1/4 cup sugar and cinnamon, dash of nutmeg
and cloves to the nut mixture. I use one of the two packages of Phyllo dough first, leaving the other
in the refrigerator still in it's plastic wrap. I don't bother with the towel/plastic wrap, I work quickly so
the dough doesn't dry out. When I'm done with the first package, I take out the second and do the
same. I have found I need about three sticks of butter when buttering the leaves of dough. I use a 2
inch brush, and I hold the corners and do the Outside of the leaves first which locks down the leaf
then I quickly do the insides. Don't cut all the way to the bottom, about 1/2 inch from the bottom so
the liquid doesn't sit in the bottom of the pan and bottom is still crisp. Don't use too much butter,
that is another cause for sogginess. Pour cooled sauce on the hot Baklava and let sit cool, Finish
cutting all the way through. Store in a shallow cardboard box lined with parchment I use shirt gift
boxes. I also freeze some for later, it freezes well.
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Make the sauce first, in fridge. I also make 1 1/2 times sauce. Also add1/2 tsp. of Almond...