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!
There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They're buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate — the only real constant is using cream cheese to make a super-tender dough. Here's how you can make them at home.