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2
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BAKLAVA MAKING TIPS,
December 24, 2008
By cathyH1962
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"I have been making Baklava for years. I have made for people who come from the region where Bakalava was originally made. First, white sugar may be acceptable, but brown sugar is best, I have been told. I use brown. Also, BEFORE cutting, refrigerate the buttered layers for about 30 minutes to solidify the butter. Makes for a MUCH nicer, prettier, stressfree cut. Also, do NOT pour the syrup over hot layers! In MOST cases this will cause the Balava to become soggy. Nothing worse that preparing this dish and having to throw away the entire pan of it. Wait several hours before preparing and pouring the syrup. I make failproof Baklava every holiday season. This is not to say that this poster's recipe will not work, but I have learned from my mistakes and now make what people call the "perfect Baklava"."
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17 of 18 people found this review helpful.
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