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Baklava
Baklava
-Ana Ivanova 8a
ingredients
-You will need 1 (16 oz) package of phyllo(Fillo).Fillo dough
should be paper thin - even thinner than paper. Each package
has 2 rolls with a total of 40 sheets. Do not use thick sheets of
fillo dough for this recipe.
-cinnamon
-wallnuts
Baklava
1. Defrost a phyllo dough according to
(this is best done overnight in the
package instructions fridge, then place it on the counter
2. Trim phyllo dough to fit your baking sheet.. for 1 hour before starting your
You can trim one stack at a time then recipe to bring it to room temp).
cover with a damp towel to keep from
drying out.
Syrup
5. Remove from oven and immediately spoon the cooled syrup evenly over the
hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather
than soggy. Let the baklava cool completely, uncovered, and at room
temperature.
Tip: For best results, let baklava sit for 4-6 hours or overnight
at room temperature for the syrup to soften the layers.
Garnish baklava with finely chopped nuts or drizzle with
melted chocolate. Store at room temp, covered with a tea
towel for 1 to 2 weeks.
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Thank you for your time
-Ana Ivanova 8a
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