Baklava is a dessert that derived from the Middle East, and the eastern Mediterranean area. It is a battle on the set stapled country where baklava derived from. Turkey is where people would most likely say it was first created. All the countries that were pretty much in the Ottoman empire have their own rendition of it: Armenia, Greece, Bulgaria, Turkey, Lebanon, Israel, and the majority of the Arabic speaking countries. This is why it is referred to as an Ottoman dessert.
Baklava is a sweet, light, rich, and flaky pastry. It is layered with thin crisp layers of filo dough, filled with a blended nut mixture, and soaked with a syrup of some sort. The syrup, how it is presented (the shape), and the texture of the baklava can change depended where it is from. Greeks tend to make the baklava with honey in the syrup, instead of a sugar/water lemon syrup. Arabic countries usually have a drier and flakier texture, instead of a really sticky wet texture like they have in Turkey.
My favorite rendition to be honest is the sticky/wet kind filled with only blended pistachios from Turkey. One day I will go to Istanbul, and try it fresh from the source. I have had the ones here from Turkish friends, and middle eastern bakeries. I love to go and explore new bakeries, and places on my day off to learn, and get inspiration. You always see crazy, new, fun stuff that you can not get in normal markets. Baklava is a very expensive dessert to make, and purchase. The time, money, and products that goes in it are expensive. Pistachio is my favorite, but I made it 50% pistachio blend, to 50% mixed nuts (pecans, walnuts, and almonds). All Pistachio will be more pricy, but well worth it if you are willing!!
The secret to keeping it light and crispy is cooking it low and slow (325°), using clarified butter, and when time to pour the syrup it needs to be the opposite temperature of the baklava. After the baklava is done cooking, the syrup needs to be cold from the cooler. You will hear it snap crackle and pop!!!!
Yield: 1 8 inch square pan Cook Temperature: 325°F 30-40 min Ingredients: Baklava: 1 Box Filo Dough (use only on sleeve) 1 Cup Of Melted Butter (2 sticks) 1 Cup Pistachios 1 Cup Mixed Nuts( 2 cups of one nut is fine if you have a preference) (Mixed nuts: pecans, walnuts, hazelnuts, and pistachios). 1 Tsp Sugar 1/4 Tsp Cinnamon(optional) 1/4 Tsp Vanilla Extract Syrup: 1 Lemon( or orange) Zest & Juice 1/2 Cup Water 1 Tbs Sugar 1/4 Cup Honey Pinch Salt Directions: