I had to give it a go, baklava is something that has fascinated me. So today I gave it a shot, first step was finding out that this is an investment in ingredients. Not that many but nuts come at a steep price. The phyllo dough was new to me as are most cooking and baking items. Used Alton Brown's method to thaw the dough quickly, if I do this again I'll plan ahead and allow the dough to thaw in the fridge or counter since I think AB's method causes a couple spots to dry out. I still need to work faster, keeping the dough workable and moist was a challenge with the fold seems dry immediately.
Adding the syrup to the baked baklava was neat! I added about half the syrup and things sounded like a whole new baking process had started. After a minute to let this syrup soak in I added more and the new sounded started again. Now I just have to wait for things to set, anywhere from an hour to overnight.
Adding the syrup to the baked baklava was neat! I added about half the syrup and things sounded like a whole new baking process had started. After a minute to let this syrup soak in I added more and the new sounded started again. Now I just have to wait for things to set, anywhere from an hour to overnight.