Baklava stresses me out.
As soon as I open the plastic packaging and roll out the cold sheets of phyllo dough, I feel like I’m in a race against time. I can picture the sand streaming down the hour glass, announcing the moment that the phyllo dough will become parched and unworkable, as if your potter’s wheel could only spin for so long. Time is of the essence, but working quickly is not necessarily the solution. Move too carelessly and too quickly, and the thin sheets will tear and break into equally unworkable pieces.
I’ve tried covering the sheets with cold towels, or keeping half the sheets in the refrigerator, but have not noticed any real difference. If I am going to work with phyllo dough, I am going to have to work quickly and carefully. And that stresses me out. Continue reading
