Originally Posted by Siegal
I usually only have a tb or so of butter to pour over top anyway. But I brush it on so there is nothing to pour off.... So I would agree if it's sitting in butter - so much that you can tip it and pour it off-- it's probably too much
As far as the syrup. The baklava must be hot and syrup cold or vice versa. If both are cold it's Sooo hard to pour as the cold syrup keeps sticking to cold top layers of baklava and pulls them off as you move it around to pour. I made that mistake.. Haven't tried both hot....seems like it may work.
Our quantities are a bit different. We use a whole pound of filo. There are about 20 sheets in a pound and we cut them in half to fit a 14"x10" baking dish. So we make paklava with a total of 40 layers. We spread the nuts in three layers separated by 10 sheets. i.e. 10 layers, 1/3 of the nuts, 10 layers, 1/3 of the nuts, 10 layers, 1/3 of the nuts and ten final layers. We sometimes do it with two layers of nut mix separated by about thirteen layers. We found dividing up the nuts in 2 or 3 layers helped the cut pieces stay together better.
Our recipe calls for 3/4 pound of butter to be spread on the layers and over the top before chilling, cutting and baking. We don't usually have butter to drain off - maybe a tablespoon or so. You recipe uses a lot more butter.
I don't know what to tell you about the syrup. It works for us. Maybe our syrup is thinner so it works better cold.
All I know is we have delicious paklava that's crispy top to bottom and we don't have it nearly as often as I like.
Your recipe and photo made me want it again.