Baklava layered honey

Baklava is a layered pastry dessert of Ottoman origin, made with phyllo dough, nuts, and sweet syrup or honey.

About this subject

Baklava is one of the oldest and most widespread desserts in the Middle East, the Balkans, and South Asia. Its exact origin is debated among Turks, Greeks, and Arabs, but the most accepted version points to the Ottoman Empire, where it was served in imperial palaces. The phyllo dough, extremely thin, is layered with chopped nuts, usually pistachios, walnuts, or almonds, and baked until golden. After baking, a hot syrup of honey, sugar, water, and lemon juice is poured over it, soaking into the layers and creating a contrast between crispiness and sweetness. Today, baklava is enjoyed worldwide with local variations: in Turkey, pistachio is king; in Greece, honey and cinnamon are used; in Lebanon, orange blossom water is added. The honey used in the syrup can come from different sources, like orange blossom, eucalyptus, or wildflower, each giving a unique aroma and flavor. In Brazil, baklava gained popularity among Syrian and Lebanese immigrant communities, found in specialty pastry shops and food festivals.

Frequently Asked Questions

What is the origin of baklava?

Baklava's exact origin is debated, but the most accepted view is that it was developed in the Ottoman Empire, perfected in the palaces of Istanbul. Similar recipes have existed since ancient times in Mesopotamia.

Which types of nuts are used in baklava?

The most common are pistachios, walnuts, and almonds. In Turkey, pistachios are preferred; in Greece, walnuts; in Lebanon, a combination of walnuts and pistachios is used.

Is baklava vegan or does it contain dairy?

Traditional baklava is made with phyllo dough that contains butter, and the syrup uses honey, which is not vegan. However, vegan versions use vegetable margarine and agave syrup or sugar.