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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.

Source: Martha Stewart Living Television, November 1999



Cook's Notes

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.

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How would you rate this recipe?
  • KarolinaL
    7 JUN, 2013
    I just tried this recipe today. My husband and I love Baklava so I wanted to try making it . This recipe is fantastic , turned out golden , sweet and delicious. The video helped a lot as well . Thank you for a great recipe!

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