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Here's where I begin. I unroll razor-thin sheets of phyllo dough and oh-so-carefully surgically separate each one from the next. At this point I am committed to keep going till the end because the sheets dry quickly when air hits them, I can't slack here.
I then brush each sheet with real butter. This gives the pastry a very smooth texture. Back and forth, back and forth. The movements feel zen-like. I then sprinkle filling over the butter.
Here's the part that gives the baklava its rich flavor. I saturate it with my syrup of choice.
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