I like a generous ratio of nuts to pastry because it makes me feel a little better about the large amounts of sugar in this dough but I also think this approach gives the best texture. You can use as many layers of filo as you like but be careful because too many layers can be undercooked and the only way to ruin this is to undercook the dough. You want the top and bottom layers to dry out and crisp up nicely otherwise you’ll end up with a soggy mess when the syrup is poured over them.
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 Food Wishes | 2017-07-25 22:42:57 |  2,579,204 Views |
Baklava Recipe – How to Make Baklava from Scratch?
2 ½ cups walnut halves
1 cup shelled pistachios
1 ½ teaspoon ground cinnamon
