I’m a home-made person and baklava falls into that category because you can adjust the amount of sugar, honey, lemon or cinnamon used. I decrease the first two ingredients and increase the last two to fit my personal taste. Plus I use a mixture of pecans and walnuts for a richer nuttier flavor. The real secret of making this treat though is how to defrost the Phyllo (or filo) sheets. Yes, I buy them! If the sheets are thawed slowly they handle much better and are easier to work with.  Continue reading “Make Your Own”