Phyllo takes some time and practice. For baklava it should be really really thin and I get good homemade phyllo at a local market, a place where they are selling kajmak and all kinds of delicacies from Balkan :) So maybe you can also get it from a reliable source? Or try to make it yourself, the recipe is straightforward, it just takes skills to stretch it really thinly in all directions without breaking. This might be a good recipe to follow (although I wouldn't use canola oil!): https://jernejkitchen.com/recipes/bread-and-doughs/simple-phyllo-filo-dough And yes, of course you can use ghee, isn't ghee basically clarified butter?
I hope you make it and like it! My family really loves it :)
Is it hard to make your own phyllo? Do you have a recipe source?And can you use ghee in place of the clarified butter step?
Phyllo takes some time and practice. For baklava it should be really really thin and I get good homemade phyllo at a local market, a place where they are selling kajmak and all kinds of delicacies from Balkan :) So maybe you can also get it from a reliable source? Or try to make it yourself, the recipe is straightforward, it just takes skills to stretch it really thinly in all directions without breaking. This might be a good recipe to follow (although I wouldn't use canola oil!): https://jernejkitchen.com/recipes/bread-and-doughs/simple-phyllo-filo-dough And yes, of course you can use ghee, isn't ghee basically clarified butter?
I hope you make it and like it! My family really loves it :)
Thanks so much - I really appreciate that info!