Turkish Baklava Dough

Unlike dough for strudel, baklava dough is entirely rolled, and the end result is much thinner. Professional baklava makers roll a stack of eight layers of dough simultaneously, a feat you don’t need to duplicate. Using a pasta machine at the beginning of the process is helpful, letting you start with pieces of dough that are evenly squared off. Try rolling four pieces of dough at a time; if that’s too difficult, then try with two, and it will go much more quickly. You will need a 2c