Baklava

This is my default method for making baklava at home, which has taken me several years to perfect. The directions and procedures seem intimidating at first, but the recipe is actually quite simple to make. The syrup and filling can be made several days in advance. The construction of the baklava only takes about 20 minutes…and the rest is 90 minutes of baking time and about an hour of anticipation once the baklava comes out of the oven.

I recommend reading over the directions first and following my instructions carefully. Work in stages by making the syrup and filling first – perhaps even a day or two in advance. Allow at least 1-2 hours to bring the defrosted phyllo dough to room temperature before constructing the baklava…and don’t be tempted to raise the oven temperature to reduce the baking time – slow baking creates crunchy layers that are a joy to eat.

Suggested Pan Size: 38 x 28 cm (15 x 11 inch or 1/3 sheet pan)
Difficulty: simple
Yield: makes about 50 pieces