Baklava Made Ahead

I'm hoping to make baklava today for a big party Sunday morning- will it be ok to make it this far ahead? And should I store it in the fridge or at room temperature (around 78 degrees in my house). Thanks!



cookbookchick July 17, 2014
Susan W, I'd love to chat with you sometime, Greek to Greek!
Susan W. July 17, 2014
cookbookchick July 17, 2014
It's fine to make it several days ahead. Do not refrigerate it! But I would differ from Susan W's recommendation to store it in an airtight container when you're only going to keep it for two or three days. The phyllo might lose its crisp crunchiness in an airtight container.
Susan W. July 17, 2014
I and my whole family does the airtight container. Juicy, but no soggy dough. I remember my YY kept it in cookie tins and sometimes white cake boxes layered with wax paper. Those were usually headed to a wedding, a funeral or the Greek festival at the church.
Susan W. July 17, 2014
She was amazing...the made the best spaghetti with meat sauce and tacos. :) She and her Greek friends made homemade phyllo. I have not ventured there.
Susan W. July 17, 2014
I come from a Greek family and when my Yia Yia was alive, baklava and homemade feta were regular kitchen projects. I like it stored at room temp in an airtight container. It lasts weeks like that. As time goes by, it becomes juicier which I love. You can also store it in the fridge, but the effect will be crunchier. You can even freeze it for longer storage.
arielleclementine July 17, 2014
Thank you so much! Your Yia Yia sounds amazing.
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