First time making baklava, used up some nuts that needed eating before they turned rancid. I used browned rather than just melted butter, sprinkled some macadamia nuts on top, and used pomegranate molasses in the syrup, which gave it a bit of tang.
[Image description: an aluminum pan with baklava, the bottom layers of phyllo dough saturated with sticky syrup, followed by a layer of chopped nuts, the upper layers of phyllo dough semi-saturated and flaky, and topped with a few more chopped nuts.]
Some foods are akin to thirst traps, and baklava is a prime example. You’ve inadvertently summoned the foodsimps. Also, I just wanna say hey.
Ahahaha, I know right? Baklava normally is an occasional treat enjoyed just a couple pieces at a time, and now I have an ENTIRE tray hanging around. I swear I can physically feel my waistline expanding.