How to make the perfect baklava — theguardian.com

I have a baklava problem. Many recipes caution that, since the sweet Middle Eastern pastry “is very rich and sweet”, in the words of the great Claudia Roden, “portions should be very small”. In theory, then, one tiny lozenge of filo and ground nuts, dripping with tangy syrup, should be quite enough for anyone, perhaps two if they’re particularly greedy – yet this week I discovered I’m quite able to put away half a tin of the stuff without coming up for air. Which is why, perhaps, it would have been wiser not to learn how to make it. As it happens, despite food writer Rebecca Seal’s warning that baklava is “notoriously tricky to make”, I found it surprisingly easy. Perhaps too easy.

Read More