HOW DO THEY DO IT?
Mondays 9:30p on Science
Baklava is the strudel’s ancestor. Phyllo dough used to make baklava is named after the greek word for “leaf” since the dough needs to be “as thin as a leaf.”
Mondays 9:30p on Science
Baklava is the strudel’s ancestor. Phyllo dough used to make baklava is named after the greek word for “leaf” since the dough needs to be “as thin as a leaf.”
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