aklava is a sweet pastry made of several layers of and chopped nuts, soaked in sugar syrup. The exact origin of baklava isn’t determined precisely, although almost every Middle Eastern country claims to have ‘copyright’ on this delightful treat. However, there is a belief that baklava originated in Assyria at 8th century B.C. when people put together a few layers of thin bread dough, sprinkled some chopped nuts in between and added honey. This kind of delight was prepared only for special occasions. Thanks to merchants and sailors, this new delicacy immediately spread throughout the neighboring countries. It is most likely that the Greek were the most meritorious for developing technique of stretching dough thinly; even the name phyllo means leaf in Greek. Very soon, in most wealthy households baklava was prepared for all celebrations. Through centuries it evolved, first cinnamon and cloves were added to the syrup, and then Arabs introduced rose water and cardamom to enrich the flavor of this worldwide known indulgence.
In this recipe, I am using thin phyllo pastry, but that is not the rule, so – feel free to choose any thickness you like. I have put walnuts in my baklava, while you can use almonds, pistachios or even hazelnuts if you like. You can also use more spices like cinnamon, cloves, cardamom, or you could flavor your syrup with rose water or orange blossom water (fleur d’oranger).
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!