Very true: is the baklava still homemade if I use prepared phyllo dough? (I say it is, because phyllo needs not only proper handling, but proper resting times, too.)

For sauce ingredients: Worcestershire sauce would be a freaking nightmare taste if simply mixed together; they MUST age in an oak cask for months to mellow into the taste we know. Catsup... it's so hard to find one that doesn't have corn syrup in it that I honestly do not care whether it needs aging, because I have so few commercial options to begin with for that product.