I made the Baklava from the “Pie and Pastry Bible” and had some
problems, but in the end it came out OK.
First, the recipe calls for using 12 sheets of phyllo dough and you list
it as 8 oz. I used Athens brand phyllo, but
8 oz is about than 18 sheets not 12. Should I use 12 sheets or the 8oz which
is about 18 sheets?
Second the book says to simmer the syrup for 30 minutes and I ended up
reducing mine too much and got caramel. I poured it on but
it was too sticky. I realized my mistake and poured about 1/4 cup of
boiling water on too and this mostly fixed it.
Should the syrup just be boiled and poured on or reduced a little? If
so how much?
I used clarified butter, but even using 1 teaspoon on every side of the
phyllo, I still had a lot left over.
I’m waiting for Rose’s Heavenly Cakes.