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-bought phyllo dough with three separate layers of nuts (a combination of almonds and walnuts) flavored with cinnamon and cloves. We clarified the butter for even browning. We found that cutting the baklava rather than just scoring it before baking helped it absorb the sugar syrup. Finally, allowing the baklava to sit overnight before serving improved itsthe flavor of our baklava recipe and was worth the wait.