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Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and is also found in Central and West Asia
In Turkey, dessert is often a social ritual a course meant to be shared. At any time of day or night, friends can be found congregating to sip Turkish coffee or tea from dainty glasses, and should you care to accompany that beverage with a roll, pastry or snack, theres much to choose from. Baklava is just the tip of the iceberg.You fell in love with the countrys vast range of desserts, while developing a far deeper understanding of the Turkish sweet tooth.
The pastry comes in numerous shapes,sizes, and flavors;walnut baklava and pistachio baklava are what you see most often in the States: flaky layers of phyllo dough, stacked and brushed with butter and sugar syrup, and then cut into rectangles or diamonds. But keep an eye out for other variations,like ceviz dolama, a round and slightly more compact baklava made with walnuts, or the similarly shaped saray sarması which features a combination of both nuts. Then theres dürüm which is made with only a single layer of phyllo, so its composed almost entirely of ground pistachios that turn each piece a vibrant green.
A good baklava must be made of real butter and real sugar and not their replacements.



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