- While you melt the butter, you must have in mind to remove any froth you might see on the surface. Additionally, you must be careful while diving the brush in the butter not to take any milk residues from the bottom of the pan. Ideally, you must place melted butter in a bowl, letting the milk residues in the saucepan.
- You don’t want the nuts in the baklava to be too big but be sure not to grind the nuts too finely that you end up with powder for filling. You want to still be able to taste the nuts and enjoy their texture. Besides, with finely grinded nuts, you risk of losing the crispiness of the dough.
- You must sprinkle every phyllo pastry with nuts, but don’t exaggerate with quantity because you might lose the crispiness, as well, of the dough.
- Follow exactly the proportions for the spices. Any exaggeration might end up with a bitterness in the mouth.
- The secret for a well baked baklava till the last phyllo dough is baking in low temperature for enough time.
- Cut the assembled baklava into pieces before baking. Use a sharp knife to cut the pastry into pieces. This is the most difficult step of the recipe, in my opinion.
- Prepare your honey syrup ahead. It’s important that the honey syrup is cool when it hits the freshly-baked hot baklava.