Baklava is one of those desserts that has a reputation for difficulty, but is actually surprisingly easy to make. I suspect this is because working with phyllo dough always seems tricky, but if you follow a few very simple tips, it's really not — and the results are addictive. Read on for how to make a pan of sticky, sweet, buttery, flaky, nutty baklava!
Kullaj ( Fteer ) This Palestinian dessert is similar to baklava, except it is served hot, and can be stuffed with sweet cheese instead of nuts. It is one of the two top desserts first created in the city of Nablus in Palestine. Other versions, known as fteer, come in bite-sizes like baklava, and could be stuffed with cream.