Baklava (from the Farsi for “many leaves”), a pastry perfected by royal bakers in the sultan’s palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup.
A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes.
This is my signature dessert and the dish that made Melissa fall in love with me. It’s really lovely in the summer and light and delicious.