
I have to admit that from the outset I was not so keen of this challenge, simply because I was not moved by how Baklava looked. It vaguely reminded me of Apple Strudle challenge quite long time ago. Rolling dough until it was transparent was just as challenging back then, but I had done that with Apple Strudle and that was the second reason I wasn’t quite interested.
But then I had a strong reason to join this challenge – I was so eager to make the home-made phyllo, the compulsory of this challenge. It might be astonishing, phyllo is an ingredient one could never find in Bangkok. I remembered ordering a phyllo pack from a shop in Singapore and my friend who had picked it up left it in his fridge and totally forgot about it on the day he left for Bangkok to see me.

Apparently I could make good use of my huge rolling pin which helped expand the phyllo dough as wide as possible quite easily. I had decided to go moderate with the recipes and be happy with a smaller size Baklava: 4 inch x 11 inch.
When the baking was done, I couldn’t resist tasting Baklava while it was still hot and crispy. I figured that it would taste better without soaking it in syrup but simply brushing the top with a layer of syrup to create a glossy surface. What do you think?

My first bite into Baklava was just delightful, it was delicious - the nutty fragrance and crispiness had fulfilled my most anticipating palate. Felt good I had taken the Baklava challenge and right there and then, I was glad I could tell everyone how delicious this Greek dessert was.
Thanks so much to Erica of Erica’s Edibles for this luscious dessert! Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
