cchiu, Clarified butter has had it's milk solids and scum removed. Thus providing you with a fat that has a higher burning point.also Pyllo is very tender,as I'm sure you know, so the smoother the butter (melted) the less apt you are to tear the sheets. But I do not clarify my butter when I make baklava, I feel it adds a little flavor. Last week at work I made caramelized stuffed red pears Stuffed with Roquefort cheese and served with warm baklava and orange blossom water, served it wish 89 doisy Verdains
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