Well, OK, not really fat. But Big. And Greek. And Baklava!This stuff is amazing. Really.

It’s a little time consuming if you don’t have a food processor. Which I didn’t when I first started making it.But oh, so worth it.

And today I just happened to be home all alone so I decided to go play in the kitchen.

I love being home all alone.I can crank up my music as loud as I want and don’t have to see anyone stomp into the kitchen, roll their eyes at me and say, “Mo-ther! Turn your music down! You’re not the only one who lives here ya know!” Not that that has anything to do with Greece. Or Baklava. It just makes me giggle. But back to the Baklava.The history of this amazingly crispy, gooey, and sweet dessert is a little unclear.

Both Greece and Turkey claim to be the traditional place of origin and there are centuries old recipes from both cultures, but the ancient Romans also had similar recipes.

FULL RECIPE ON THE NEXT PAGE >>