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Wonderful, because it is rolled out by machines, and not by the loving hands of a cook. We place incredibly thin layers of phyllo dough on the baking sheet, one by one. The first layer of dough is placed so as to cover the side of the baking sheet, the layers are sprinkled with powdered sugar, when half of the sheets of dough are laid, a layer of some nuts is added. We had walnuts with cinnamon sugar. Here this is a beauty, its a whole visual experience. Now this needs to be carefully distributed, yes, can i help you, yes, oh, listen, this, this is very nice to do, cover the nuts, this is seven more layers of dough, then cut into pieces. Olan cuts the poklava very quickly, all because he doesnt let it dry out; if it dries out, nothing will work out for us. Why exactly this size, such small, almost matchbox like squares . Baklava it can be any size, that is, as you want, it can big, maybe small, its only when you drink coffee and you want sweets with coffee, you can eat one, two pieces,

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