This is how to cut baklava diamonds in a standard 13x9x2-inch pan. Mark 5 rows lengthwise. Use a sharp chef’s knife and hold the point nearly perpendicular to the bottom of the pan. Cut all the way through the phyllo and nut layers. Cut 9 rows on the diagonal. Then–and this is my game-changer–pour the clarified butter over the whole assembly. You don’t have to butter every layer of phyllo! Bake til golden, then drizzle cold orange blossom syrup, Lebanese-style, over the hot pastry. Isn’t that pretty? Incredibly delicious. YOU can do it!
The recipe and all the info you need are here: https://maureenabood.com/lebanese-baklava-recipes/
I’m going to show you how to cut baklava diamonds in a standard 13x9x2-inch pan. Mark 5 rows lengthwise. Use a sharp chef’s knife and hold the point nearly perpendicular to the bottom of the pan. Cut all the way through the phyllo and nut layers. Cut 9 rows on the
Diagonal. Then–and this is my game-changer–pour the clarified butter over the whole assembly. You don’t have to butter every layer of phyllo! Bake til golden, then drizzle cold orange blossom syrup, Lebanese-style, over the hot pastry. Isn’t that pretty?
2 Comments
Yum, I tried your recipe but the top layers separate as one big layer from the nuts. They look like a flap, what am I doing wrong? They taste delicious though!
Great way to demolish a pan.