Easy Baclava

I discovered a little about baclava while I was at the Al Samadi Bakery recently - the term "baclava" actually refers to the pastry, not the sweets. It's a super-soft mix that is flattenend, then has more layers of the same placed on top, and then is flattened again and again and again until you get a mille feuille style of multi-layered pastry. They then use this "baclava" to make sweets in hundreds of different ways. 

There is another wonderful style of pastry that abounded in the factory, and that was knafe (or kanafe) - pastry made up of hundreds of threads that can be pulled apart and moulded any which-way. Like Baclava, the pastry has given the dish its name, and if you type kanafe into a search engine, you will get hundreds of recipes for the wonderful arabic cheese-filled desert pie. 

And do you know the wonderful thing? We can buy both pastries in the freezer at the local supermarket (but baclava is better known as 'filo'). So here is how you make it the easy way: