Thin Fresh Baklava Phyllo

Baklava phyllo dough is used in making delicate, multi-layered pastries like baklava. Traditionally made from flour, water, and salt, this dough is rolled out extremely thin, almost transparent. An ideal baklava phyllo dough should be crisp and flaky, with distinct layers when baked.

When preparing baklava phyllo dough, there are several key points to keep in mind:

Thinness: The dough needs to be as thin as possible. Professional baklava makers achieve this by rolling out the dough with a rolling pin.

Flexibility: Despite being thin, the dough must be flexible enough to be rolled out without tearing.

Moisture: Ensuring the dough has enough moisture to prevent it from drying out is crucial.