* You can use either salted or unsalted butter. My mom and grandmother use unsalted, but I use salted. If you like your baked goods well-seasoned, salted works great.
** 20 to 30 minutes results in very traditional lightly browned baklawa, but you can let it bake for up to another 10 minutes if you prefer yours to be more golden brown. Just keep a close eye on it to make sure it doesn’t burn.
Note: If you have any leftover baklawa, you can freeze it and turn it into baklawa frozen yogurt. To store, keep in the refrigerator for about 1 week or the freezer for about 3 months. For more baklawa, also feel free to check out my recipe for dairy free botanical baklawa.