Baklava

I love baklava and have eaten a lot of it. I've tried it with all different types and nuts, shapes and flavours. They ones I have enjoyed the most have been made by friends - crispy and moist but certainly not dry.

Since this was my first attempt, I used the easiest recipe I could find. I didn't want to get fancy, I just wanted to get a feel for the technique and how it all came together.

I've concluded that putting baklava together is not hard. Once I had everything ready it came together without mishap but it did take a while to assemble. Covering the phyllo is essential because if the sheets get dry and break you'll have a hard time brushing with butter. Scoring the phyllo turned out to be fairly easy, though I did make one incorrect cut. A sharp knife = success. Once you're done, congratulate yourself. All you have to do now is bake it and pour hot honey all over the top. Easy.

Overall, a great recipe for all bakers. It turned out crispy on top and chewy-moist throughout. You can mix it up with different nut and flavourings but if you're looking for a 'classic'-tasting baklava, this is for you.

Recipe: Baklava