Deep-Dish Baklava

Preparation info
  • Makes

    20 Pieces

    • Difficulty

      Medium

Appears in
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

By Jill O'Connor

Published 2007

  • About

When I was growing up, my dad and I went often to Aiello’s Delicatessen, a tiny neighborhood shop jam-packed with wonderful, and to me, exotic flavors: imported Italian meats; delicious green olives, cracked and oily and marinated in masses of garlic; shelves stacked with dusty packages of bread sticks, jars of roasted peppers, and tiny boxes of Italian torrone. My favorite treat was the freshly made baklava, chunky squares at least 2

Ingredients

Method