Ricette per Cucinare
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Step by step
22. Cool
22. Cool
Once the baklava is submerged in the syrup solution, leave it to cool
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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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