Apply the Final Dough Layer to Baklava

Video Transcript

"So we're finally done layering and we have a couple of sheets of filo dough left it's up to you if you want to keep it. I keep mine cause I do bake a lot and I'll use it for something else. I kept the original box so and now it's really manageable so just roll it up it's best if you roll it. And you can as long as you wrap and seal pretty well you can just put it in your freezer till you're ready to use it again. We don't need the melted butter anymore, we're done with that, now we're just going to trim up the edges and make it nice and neat and go ahead and slice it. Later we will be pouring something on top of it and slicing first of all you need to have it sliced so that you can eat it and also when you pour our mixture right on top of it, which I'll show you how to make it in a second. It will seep into every part and get every nice bit rich and moist, we're just going to trim up the edges you don't want to go to far down just get little pieces like that off, cause again these little edges are what would be the first to burn. So I'm just getting them off if it does that to where it's kind of crazy on the edges I might brush it with a little bit more butter, just to make sure it's nice and moist put together. This didn't crack because it's too dry right now it's just still fragile and I'm running a knife over it so it's just going to tear a little bit. I might just brush it with a little bit of butter just to be safe cause it is the edge, but this time it didn't tear because it's dry. So I'm just going to clean out this little bit right here which also keeps it nice and pretty so the edges are trimmed up and you can cut this anyway you like. The traditional way is in triangles that's the way I always done it, if you like something in the shape of an elephant knock yourself out it will be a little difficult with the filo dough but squares whatever, I just go for triangles."