Baklava

Baklava is a rich, sweet pastry that is popular in the Middle East, Turkey, and Greece. It is made from many thin layers of pastry dough called phyllo, filled with chopped nuts, and soaked in sweet honey or sugar syrup. Baklava is crunchy on the outside and soft and gooey on the inside. It has been enjoyed for hundreds of years.

How Baklava Is Made

Making baklava takes patience and skill. Thin sheets of phyllo dough are layered in a pan with melted butter brushed between each layer. Chopped nuts like pistachios, walnuts, or almonds are spread between the layers. The pastry is cut into diamond or square shapes before baking. After baking until golden and crispy, a sweet syrup made from sugar, water, and lemon juice is poured over the hot pastry.

Baklava Around the World

Many countries claim baklava as their own. Turkish baklava often uses pistachios and is considered some of the finest. Greek baklava typically uses walnuts and honey. In Lebanon and Syria, baklava is made with rose water in the syrup. Iranian baklava uses cardamom and saffron. No matter where it is made, baklava is always a special treat served at celebrations and holidays.

Fun Facts

• Some bakers use over 40 layers of phyllo dough in a single pan of baklava.
• Turkish city Gaziantep is considered the baklava capital of the world.
• Phyllo dough is so thin that you can read a newspaper through it.

Did You Know?

In the Ottoman Empire, the sultan's kitchen made special baklava for the palace, and it was so treasured that the recipe was kept secret!