It’s the recipe for baklawa, the traditional Syrian and Lebanese dessert, published in a West Virginia Orthodox church–affiliated cookbook in 1966. Rose Previte, the chef of Washington’s ...

This recipe won’t work with English filo pastry, as it’s too thick; you need to get the proper filo for baklawa that you’ll find in Middle Eastern shops,” says Imad Alarnab. “The trick to good baklawa ...