I do think I have found my difficulty. I have not Allow the syrup interesting prior to Placing it on. I'm wondering if that may be why my baklava usually falls apart and is often soggy!I *loathe* when people today make this happen, but…. Do you have any advice for cooking in a convection oven? We a short while ago bought a different oven and

HI Diana, normally by working day two, it should be tender and the top layer ought to adhere with the quantity of syrup in the recipe. If you employ a bigger pan, you may perhaps need much more syrup or Should the pan goes wider at the best. It is possible to include far more syrup and Permit it carry on to relaxation to soak it up. ReplyI suppo

I’ve created this recipe many times and like it. Immediately after studying the many responses over the past 12 months I just planned to express that there are already periods the dough would tear, I'd overlook the quantity of sheets between levels, and perhaps had a few of it dry out just before I concluded but every time it even now arrive

This appears very good but my sister provides a nut allergy, any way to substitute walnuts for something else? ReplyMy oven bakes both means And that i just strike the button that immediately switches the heat to convection which happens to be twenty five degrees decreased and my Baklava usually turns out good. ReplyBaklava is actually a scru

In the event the baklava comes out in the oven, pour the warm syrup excessive, allowing it to run in to the strains you've Reduce. Go away it to soak in and serve when it’s fully cold.2 Thaw the phyllo dough As outlined by maker's directions (this could choose right away). When thawed, roll out the dough and Lower the dough in fifty percent