The most common way to enjoy baklava is in a bar form. It is much thicker with layers of filo on the bottom, the nut filling in the middle and more filo on top. My mother’s recipe rolled the nut filling in small cigarette-like pieces that are just perfect for serving and enjoying. Some cooks are reluctant to work with filo dough which is understandable as it dries out quickly, but if you thaw it properly and work efficiently, it is worth the effort.
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