Baklava is a layered pastry with nuts and honey syrup. Traditional for Easter in Greece, baklava is deliciously buttery and sweet and very unique!
Baklava is a dessert as old as time, to use the phrase loosely. Originating from Turkey probably in the 15th century but perhaps earlier, this layered pastry has now spread throughout the Balkans and Middle East: Serbia, Bulgaria, Jordan, Lebanon, Afghanistan, Syria, Georgia, Greece. The recipe varies slightly from country to country and region to region. All have in common thin pastry layers, nuts, and a sweet syrup. Depending on where you find it, the filling can be made from walnuts, almonds, pistachios, hazelnuts (even pecans if you’re in Texas). It can be a combination of nuts, or all one type. The pastry is called fillo dough (also spelled phyllo or filo) and means “leaf” in Greek. It is a wheat dough rolled impossibly thin; so thin it’s almost translucent. I’ve read that in Greece, baklava is made during Easter with 33 layers of fillo to represent the 33 years of Christ’s life; I’ve also read that 40 layers are used, I guess just because 40 is a recurring number in the bible. I make mine with neither 33 nor 40 layers. I just make it as many layers as I have fillo sheets.
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