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  • BBC Good Food Magazine

    MELEK ERDAL’S

    Dec 02, 2021 3 minutes

    Baklava with spiced nuts, ricotta & chocolate

    nstead of being layered, burma-style baklava (from Turkey) is rolled, so you get finger-shaped portions as opposed to squares. It’s a much simpler method – you add layers one sheet at a time for a much crispier, lighter outcome. It’s, by far, my favourite way to make baklava because of the magic of its simplicity yet superior results, and I hope you enjoy it, too. The two most important things to remember: have a metal tray the same size as

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