Not quite sure what had happened there, but updated - it should read 10! Thanks for the spot.

Thanks, I hope you enjoy this recipe - it's certainly a favorite here too.

Thanks for the recipe,
Janet

Appreciate your suggestions - I've never tended to have a problem brushing in the dish, particularly with a smaller size like this, but I can see how the cutting then adding butter may help with a large quantity.

Also the note about using ripped phyllo is spot-on. When cooks in Turkey roll their own phyllo (it really is worth it!) they cut the perfect top sheets first, all together, and roll them around another pin separately to lay over the top at the end. The main body of the baklava is composed of all the edges of the sheets.

Here are a couple hints to make this easier; though the last one is an extra step it will make things look nicer.

Instead of brushing on the butter, only brush the pan. The rear can be sprinkled with a brush. As you build it, sprinkle in between ever 5-6 layers. You’ll see why in a second. This way there’s no danger of marring sheets. It’s best to sprinkle between the very top sheets but you don’t really have to; you can just lay them on.

After the baklava is assembled, make all the cuts in one direction, then pour the melted butter over the top and along the cuts. (The butter will get everywhere it needs to be.) Let the butter cool and set up a little, THEN make the cross-cuts. This will hold everything together and keep the sheets from slipping around.

And last - use clarified butter. This will eliminate any spotting because of bits of milk solids.

And a last note - don’t brown it too much. Baklava always looks darker after they syrup goes on; err on the side of slightly light but well cooked all the way through!

It's a good excuse to try lots of things while traveling 🙂 And yes, I do find a small batch useful and glad it's useful for others too.

Thanks, indeed baklava does take a little time making the layers but it's not actually that difficult!