Baklava

Baklava is a layered pastry made from thin sheets of dough, chopped nuts, and syrup or honey. Its regional forms vary in ingredients, shaping, and preparation.

Filo: Filo is an unleavened dough rolled into extremely thin sheets used in pastries and savory dishes. Stacked filo sheets create baklava’s crisp, delicate layers.
Lamination: Lamination is the construction of a material from multiple bonded or layered sheets. Baklava uses stacked pastry sheets, though unlike puff pastry they are not separated by folded butter layers.
Ottoman cuisine: Ottoman cuisine is the culinary tradition that developed across the Ottoman Empire and its successor regions. Baklava became closely associated with Ottoman kitchens and spread through the empire’s foodways.
Gaziantep baklava: Gaziantep baklava is a Turkish regional style made with thin pastry layers and locally associated pistachios. This named style showcases the region’s pistachio-centered approach to baklava.
Knafeh: Knafeh is a Middle Eastern dessert made with shredded pastry or semolina, cheese or cream, and sweet syrup. It shares regional ingredients and syrup sweetness with baklava but uses a different pastry structure.
Pistachio: The pistachio is an edible seed of a tree in the cashew family, eaten fresh or used in cooking. Pistachios are a characteristic filling in many baklava traditions.
Baking: Baking is cooking food by surrounding it with dry heat in an oven. Oven heat browns the pastry and cooks the layered filling before syrup is added.
Topkapı Palace: Topkapı Palace in Istanbul was the principal residence and administrative center of Ottoman sultans for centuries. Palace kitchens are central to accounts of baklava’s development in Ottoman court culture.
Saragli: Saragli is a rolled Greek pastry made with thin sheets of dough and a nut filling, often soaked in syrup. Its rolled form is a distinct way to assemble a baklava-like layered pastry.
Strudel: Strudel is a baked pastry made by wrapping a filling in a thin, stretched sheet of dough. Its enclosed filling contrasts with baklava’s stack of separate pastry sheets.

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