Baklava is a sweet and indulgent dessert with Turkish origins, but it is loved across the Middle East, Greece, Armenia, and beyond. This rich treat is made with multiple layers of flaky filo (or phyllo) pastry, brushed generously with butter, and filled with finely chopped nuts like pistachios, walnuts, or almonds.
The preparation of baklava is an art. Thin sheets of filo pastry are carefully stacked, with each layer brushed with melted butter to create a delicate, crisp texture. Between these layers, a mixture of nuts, sometimes spiced with cinnamon or cardamom, is spread evenly. Once assembled, the baklava is cut into diamond or square shapes and baked until golden brown.
What makes baklava truly special is the syrup. As soon as it comes out of the oven, the hot pastry is drenched in a perfumed sugar syrup, often flavoured with honey, rose water, or orange blossom water. The syrup soaks into the layers, giving the dessert its signature sticky sweetness and ensuring it remains moist and flavourful.
Baklava is traditionally served in small portions because of its richness. It is a popular treat during celebrations and holidays, such as Ramadan, Easter, or Christmas, where it symbolises generosity and hospitality. In many cultures, it is paired with strong coffee or tea to balance the sweetness.
Though it originated in Turkey, variations of baklava exist in many cuisines. In Greece, it often includes walnuts and a hint of clove, while in the Middle East, pistachios and rose water are common. Each region has its unique touch, but the essence of baklava remains the same: a luxurious blend of crispy pastry, nuts, and sweet syrup.
Baklava is more than just a dessert; it’s a reflection of centuries-old traditions and a symbol of shared culinary heritage. Its meticulous preparation and rich flavours make it a true delight for those who love sweets.
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