Appears in Cook's Illustrated March/April 2004
Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.
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...