for the baklawa:
for the milk tea syrup:
* Clarified butter is really easy to make, and I’ve got a recipe and video here. This amount of clarified butter comes from about 8 ounces / 227 grams sweet cream butter (which is conveniently the amount in my clarified butter recipe).
** If you don’t have convection, no worries—you might need to slightly increase the temperature and/or bake it for slightly longer. If your convection fan is particularly strong, you might want to bake without convection, otherwise the pieces of filo might go flying. I’ve only had this problem baking in commercial kitchens, and most home ovens won’t actually blow things around.
*** The syrup will be much more pourable when warm, and it will more easily soak through the layers of filo. Usually, chilled or room temperature syrup is poured over baklawa, but this milk tea syrup works better when warm. Feel free to look at the above photos to get a sense of the consistency the syrup should be as it pours.
Note: If you have any leftover baklawa, you can freeze it and turn it into baklawa frozen yogurt.