Baklava

Use one hot and the other cool: pour cool syrup over freshly baked, hot baklava, or hot syrup over cooled pastry. This helps the layers absorb it without turning completely soggy.

Cut the layered pastry into diamonds before baking, and pour the syrup slowly over the hot pastry rather than flooding it. Leave it uncovered until the syrup has soaked in and the layers have cooled.

Keep it in a covered container at room temperature, with baking paper between layers if you stack the pieces. Refrigeration can make the pastry less crisp.

Yes. Freeze the pieces in a sealed container, separated with baking paper, and thaw them at room temperature while still covered. For a crisper finish, warm thawed pieces briefly in a low oven.

Serve small pieces with unsweetened tea or strong coffee; their bitterness balances the sweet syrup. A spoonful of plain yoghurt is another good contrast.

Pistachios, almonds or a mixture of nuts work well in the filling. Chop them finely enough to sit between the pastry layers, but leave some texture rather than grinding them to a paste.

The diagonal cuts make neat portions and let syrup reach the layers between them. Baklava is also cut into squares or triangles, depending on the shape of the tray and local tradition.

Usually, yes: it is made with thin wheat pastry and commonly contains nuts, while the pastry or syrup may also include butter or other dairy ingredients. Check the ingredients if you need to avoid a particular allergen.