Thank you, I love baklava but have never tried to make it because the only recipe i know for the phyllo pastry is the classic version in which you roll the dough out, slather it in butter, fold it in thirds, roll it flat again, slather in butter again and keep repeating this process over and over and over, etc.. From what I understand to be true is that in past history when women were the primary person who cooked; she was judged by the amount of layers she could make phyllo pastry. In other word if she could only get 9 to 10 layers she was considered a poor cook, on the other hand if she could get 200 to 300 layers she was considered a good cook and if she could get the whole 1000 layers she was considered a superb cook, who cared about what she served. I read your recipe and will definitely try it. Thank-You.
So many Flavors; So little time. Taste your way through life.
