Baklava pastry

Baklava is made from thin sheets of filo layered with chopped nuts and butter or ghee, then baked and soaked in syrup or honey. The pastry should be crisp and the layers distinct.

Once it has cooled, keep baklava in an airtight container at room temperature, away from heat and moisture. Avoid refrigerating it: the cold, damp air can soften the filo.

Yes. Freeze it in a tightly sealed container, with baking paper between layers so the pieces do not stick. Thaw it uncovered at room temperature to help the pastry stay crisp.

Warm it uncovered in an oven at 150 °C for about 5–10 minutes. Avoid the microwave, which can make the filo soft and chewy.

That is a common method: pour cooled syrup over baklava as soon as it comes out of the oven. Cut the pastry into diamonds or squares before baking, so the syrup can reach the layers.

Serve small pieces with strong coffee or unsweetened tea; their bitterness balances the syrup. Baklava is also often served alongside plain yoghurt or a scoop of ice cream.