Baklava is a traditional Greek dessert made with layers of phyllo dough, nuts, and honey. It is a popular dessert throughout the Mediterranean and Middle East. The word baklava is derived from the Turkic word bakla, meaning to tie, to wrap up.
There are many different recipes for baklava, but the most common ingredients are phyllo dough, walnuts, almonds, pistachios, sugar, and honey. Baklava is typically served at room temperature or cold.
There are several reasons why baklava might turn out soggy. One possibility is that the phyllo dough was not properly thawed before use. Phyllo dough should be thawed in the refrigerator overnight. If it is thawed at room temperature, the dough will become sticky and difficult to work with.
Another possibility is that the phyllo dough was too wet when it was layered into the pan. Phyllo dough should be brushed with melted butter or olive oil before each layer is added. If the dough is too wet, the layers will stick together and the baklava will be difficult to cut.
Finally, it is important to bake the baklava until it is golden brown. If the baklava is underbaked, the layers will be gummy and the baklava will be soggy.
If you take