Posts by Martisa Vignali

What I mean is that I am trying to get the pastry to be crisp as opposed to wilted and I think the syrup may be where I am getting in trouble.

Thank you greatly for the feedback. The other thing I struggle with is that sometimes the baklava is not crisp. Am I making the pastry too hot or the syrup too hot? The other thing is that my husband likes a baklava that is not overly...

I often bake baklava at home and I like to make the parallelogram geometric shapes. I find some pastry dough sheets tear more easily than others. Does anyone recommend a good brand of Filo dough that does not tear much?