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There are a number of baklava recipes at Zaar. This is the one I started using decades ago. Be sure to use butter, NOT margarine. I don't usually have a flower water available, but plain water works fine. I use frozen phyllo, thawed, and keep the sheets from drying out by covering with a damp dishtowel during preparation. Extremely sweet, rich and fattening, so cut the diamonds fairly small.
Units: US | Metric
Serving Size: 1 (1283 g)
Servings Per Recipe: 1
The following items or measurements are not included:
orange blossom water