A while back, someone accidentally grabbed three boxes of phyllo dough instead of the puff pastry they were sent to the store for, so there have been three whole boxes of phyllo taking up space in the freezer for some time.
What a great excuse to make some baklava!
This dish isn’t as complicated as it seems, although it is time consuming, and requires some patience and a very sharp knife. Ingredients:
1 box phyllo
3 sticks unsalted butter
For the filling:
6 ounces shelled roasted pistachios (lightly salted or unsalted)
4 ounces toasted pine nuts
3 ounces toasted almonds
½ cup brown sugar
1 teaspoon cinnamon
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