This is an Amazing recipe, and is pretty easy. Like alot of others I melt the butter and brush it on the sheets of dough. I also start cooking the sauce before I start on the Baklava, when its done I put it in the refrigerator to cool. Then as soon as I take the Baklava out of the oven I pour on the now cooled honey sauce, this has always insured the Baklava is crunchy and not soggy. I have had so many complements people just love it the best complement I got was from someone saying, "The last time I had Baklava this good, I was in Italy"... it doesn't get better than that :)
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This is an Amazing recipe, and is pretty easy. Like alot of others I melt the butter and brush...