Baklava, a traditional dessert found in countries like Greece and Italy, is best made with clarified butter for its superior properties. Unlike regular butter, clarified butter has had the milk solids and water removed, which allows it to reach a higher smoke point. This elevates the crispiness of the phyllo dough layers and enhances the flavor of the baklava. Recipes for baklava typically substitute regular butter with melted clarified butter in equal quantities. Though unsalted butter can suffice in a pinch, the rich taste and texture of clarified butter truly elevate the dessert experience.
Clarified butter, unlike regular varieties, is essential for achieving the desired crispiness and rich flavor in baklava, making it the best choice for this treat.
Using clarified butter allows baklava to reach ultimate crispiness due to its higher smoke point, making it a favored ingredient in traditional recipes.
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