Baklava
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By Dawn Yanagihara
Appears in Cook's Illustrated March/April 2004, America's Test Kitchen TV
has video
WHY THIS RECIPE WORKS
We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. To achieve this goal, we sprinkled store-boug...