Intro
Baklava (/bɑːkləˈvɑː, ˈbɑːkləvɑː/ ⓘ,[1] or /bəˈklɑːvə/;[2] Ottoman Turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. [3]
There are several theories for the origin of the pre-Ottoman Turkish version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers.
Baklava is normally prepared in large pans. Many layers of filo dough,[50] separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts and almonds are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.[citation needed]
Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, a syrup, which may include honey, rosewater, or orange flower water, is poured over the cooked baklava and allowed to soak.[citation needed]
Baklava is usually served at room temperature, and is often garnished with nuts that have been ground up.
Albanians usually prepare the bakllava for certain religious holidays of Muslims, Catholics and Orthodox, and they popularly prepare it for the winter holiday season and the New Year.[citation needed]
In Bosnian cuisine, ružice is the name of the regional variant of baklava.[95]
Baklava also exists in Romanian cuisine, being known as baclava in Romanian. It is one of the most preferred desserts among Romanians together with kanafeh (cataif) and sarailia. In Romania, some Turkish pastry shops that sell baklava have notable popularity. They are common in the south and southeast of the country, but some also exist in its east.[96] In Bulgaria, baklava is very popular during the winter holiday season, when people have it for dessert after dinner.