Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.
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.