I overcame a 30-year fear of making Baklava because of phyllo dough fear and let me tell you, this was a piece of CAKE (er, I mean Baklava...). It was very, very simple to make and tasted wonderful! I went out and got some phyllo dough and it was frozen (naturally), so let it sit in the box, overnight in the fridge and it was ready to go first thing in the morning. I followed the advice of several people and put wax paper and a very slightly dampend towel over my unrolled dough. Just a tip, make sure your damp towel isn't too wet as when your pile dwindles down, the dampness can make your dough sticky even though you have the wax paper barrier. Also, the recipe never said to butter the top layers of the dough before putting it in the oven, and I just went ahead and buttered every two sheets as I had done in the stacking process and then buttered the very top. Using your brush, "paint" in one direction and hold the edge down with your fingernail as you make your strokes and you should be fine. I also made my syrup first and put it in the fridge while I stacked and then baked the Baklava. Baked for 52 minutes at 325 degrees. It came out perfect and I'm very, very happy! Try it!
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I overcame a 30-year fear of making Baklava because of phyllo dough fear and let me tell you,...