Surprisingly simple baklava making

I thought making baklava would be a complicated, time-consuming process. And I am sure it can be. But instructor Mary Shaw broke it down into simple steps during a at Hutchins Street Square, Lodi, thanks to Mary Shaw.

First gather all the ingredients. Here we use walnuts, cinnamon and butter

 

 

 

After mixing ingredients, line pan with phyllo dough and butter sheets.

 

 

 

Place ingredients in pan and cover with more dough, buttering sheets of top layers.

 

 

After slicing, into smaller shapes, the baklava is oven ready.

 

 

 

Fresh out of the oven. Cover with syrup, which you made already, and it is ready to eat!

 

To see a glimpse of the class click here

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    Don Blount

    Don Blount has been managing editor of The Record since 2005. He has worked at newspapers in Modesto, Ca.; Sacramento, Denver and Allentown, Pa. A Philadelphia native, he is a graduate of Lehigh University with a degree in accounting and a minor in ... Read Full

    Mike Klocke

    Mike Klocke is editor of The Record. He is a native of Michigan and graduated from Michigan State University in 1978 with a degree in journalism. He has worked at newspapers in Michigan, Indiana, Florida and California. He was named editor of The ... Read Full
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