Baklava - Technique Questions
1. There are so many layering techniques. Filo-Butter-Filo-Butter, Filo-Filo-Butter-Filo-Filo, Plain Filo then pour all the hot butter like you would the syrup. These are just the few I remember and there were surely more. What do you reckon is best and which technique is the most traditional?
2. Buttering techniques vary too. There is the brush with butter full coverage or the rough drizzle. I've read that minimal contact is best to avoid layer compression, so you will get the nice flaky distinct layers.
3. How about your opinion on the amount of Filo-Nut layer? Does more layering give a better texture?
4. Most recipes seem to go for one nut variety only. Currently I definitely have almonds, maybe walnuts and cashews hidden somewhere. I'm wondering if a nut mix would be good? Whats your favorite and why?