So, I am going to begin this post with a disclaimer. Actually more of a qualification. To me there is a necessary distinction that is, upon occasion, important to make. There is sometimes a difference between homemade and made from scratch. I realize this may seem like splitting hairs but for today's recipe I felt it important to note.
Because I made baklava, y'all!
Now if I said I made it from scratch that would imply I had made everything from scratch...including the filo dough. But, while I did use store bought filo dough sheets, I did actually make the baklava. And can I say that never have I made such a nerve racking dessert in my life? Seriously, it's not that baklava is necessarily that difficult to make but oh, my goodness I have never been so tense while baking anything ever! Those paper thin sheets are tedious to use but the result was a big hit at our teacher luncheon and worth every moment. Our kids' school has some amazing teachers and I was really happy to do something out of the norm in appreciation for all they do.
Baklava is an impressive looking dessert and while not really complicated it is time consuming. All those layers! This is the original recipe I used although I did not make mine as thick as hers. She used a 9x13 dish and I layered mine in a jelly roll pan. I liked it better because I did not need to cut the filo dough to fit the pan but in hindsight I probably would have used less syrup so that it was not quite as wet although hers look pretty moist in her pictures too.
(Trust me, it will have plenty of time to cool while you butter and layer your filo sheets with your chocolate mixture!)
Because I wanted a more traditional look I then cut each square diagonally so I had a bunch of triangles.
It was, like I said, one of the most intense things I have ever made but I have got to be honest I was beyond thrilled and feeling so very accomplished when it all came together and tasted good!