For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.
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Phyllo is tricky to work with: Once it's unwrapped, the tissue-thin layers must be kept from drying out. Lili suggests taking out only what you need, covering the rest with plastic wrap, and then wrapping a damp towel around the plastic. Even after the rolled baklava is sitting in the pan waiting to go in the oven, Lili brushes the dough lightly with melted butter to keep it moist.