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I'm Elizabeth Calil work at Mandolin Aegean Bistro. ELIZABETH CALIL Pastry Chef, Mandolin Aegean Bistro. This is our traditional baklava. Baklava A lot of the technique and what you truly need to make Baklava is the quality of the phyllo, as the quality of the butter. Your fold has to be very, very tight so that the pistachio stays in place. But the best part is pistachio toasts it really gives such a beautiful and delicious flavor, The way you know you have a very good baklava is the crunch. SO GOOD. about Mandolin we are able to make a special So today Melon Semolina Cake make a melon semolina cake. This recipe is definitely something that's taken me at least a year to perfect. Semolina is very hard to work with I was able to put a seasonal twist with a melon jam before baking. jam brings a lot to the table because it plays around with seasonality. I personally love a really good olive oil ice cream, something that really pulls a mediterranean dessert together. Very summer dessert. Decadent. Delicious. Book on RESY