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While it's a somewhat sticky affair, it's a beautiful pairing with
抹茶. There are many different variations, but they all revolve around having layers of fillo dough brushed with ghee, filling them with nuts, baking them and then drowning them in syrup.
Traditionally, they are cut into a diamond shape, which inspired me to use them in my
ひな祭り 茶事. Below I'm taking it one step further by using three layers (green, white, rose).
During my research, however, I also discovered the midye baklava, which has the equally appropriate for March mussel shape and is filled with a (buffalo) milk cream.
ひしバクラワ
Fills my medium baking tray, makes about 15 nice diamonds.
Layer 10 fillo sheets in the tray, brushing each with melted ghee. After the 12th sheet, you start with the coloured layers. They need to be considerably thick, around 4 mm. Then layer 8 fillo sheets on top. Finish with 4 very generously brushed sheets.