I'm not a pro baker, just a food nut, but I can say that whenever my wife makes baklava it's unclarified (just plain melted) butter.
Here's the real tip to heavenly crispy baklava, she says: do the syrup first, and let it cool. Then pour it over the phyllo while the pan is still warm.
Cool syrup, warm phyllo. That's how you get the best baklava, the wife says. And I'm a witness that it's true. |