01/27/2026
Can we talk about Baklava for a sec? This was my first shot at making it myself. I’ve been a fan since I tried it. If it were healthy to love sweets, I would confess my loyalty to Baklava. My favorite so far has been the old, retired and closed down Coffee Zone downtown como. They had different flavors of baklava and I would stare at that bakery case like a kid waiting on Christmas. I would always lean toward pistachio because they are tiny nuggets of joy. But because I had a big bag of walnuts when it came time for my virgin journey with baklava, mine were walnuts ground and stuffed on the inside. Okay, the phyllo dough I purchased was not me, so don’t give me that kind of glory. But when I was trying to cut these into diamond shapes, it was the ugliest endeavor and I thought I had royally flopped everything. But when I poured the hot ghee all over the surface, all the wrongs got washed away and it was like this healing salve for all my baker indescretions. I’m going to try again for all the features that need improved, but flavor wasn’t one of them. I sure did have an amazing time leaving these pretty little diamonds on kitchen counters of my clients. Love to all.
