For more photos and recipe notes, visit <a href="https://www.cardamomandtea.com/blog/2017/1/27/baklawa">Cardamom and Tea</a>. While enjoying baklava is absolutely delightful, my no-nonsense recipe demystifies the whole process of making it. The recipe completely eliminates the most tedious step: individually brushing each of the dozens of filo sheets with butter before they dry out. No damp tea towel or pastry brush is necessary here, since it takes literally 5 minutes to deal with the filo. This is accomplished by slicing all the way through the layers of dough and walnuts, pouring clarified butter over the top, and then baking it. Butter seeps all the way through each layer, making its way to the center of each piece as it bakes and resulting in perfectly cooked baklava without the tedious layering. And by slicing through before baking, you don't end up shattering the delicately crispy tops before serving.

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