Step by step

Cut the baklava into squares and then triangles while it is still in the tin, then bake at 180°C for 30 minutes

Tips
We advise you to slightly soften the filo pastry using some damp kitchen paper to dab it so as to allow the moisture to penetrate the pastry.
Trivia
Some hypotheses suggest that baklava has its origins in ancient Mesopotamia and has even been cited in cookbooks of the time.

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