How To Make A Classic Baklava With Sarah • Tasty

Thaw phyllo dough overnight and let it sit at room temperature to prevent sticking.

When opening the phyllo dough package, discard the first couple of sheets if they are dry or broken.

Brush each sheet of phyllo dough with butter to soften it before layering.

Use multiple sheets of phyllo dough if necessary, but ensure they are brushed with butter for better handling.

Select phyllo dough labeled as number four or number seven for a light and flaky texture suitable for baklava.

Equipment Needed

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