Baklava is a primarily Middle Eastern dessert that can also be found in Southwest and Central Asia as well as the Mediterranean. Its origins date back to the Ottoman Empire. It is a pastry like dessert that tastes very sweet and is very dense in texture. Because of its richness, it is served and eaten in very small portions.
The dessert is comprised of a number of layers of filo pastry that have been filled with chopped up nuts and topped with syrup or honey. It is baked in a large pan, but the pastry is already cut into smaller slices before it goes into the oven. It can be cut into any shape, but rectangles, triangles or parallelograms are most commonly found.
To begin with, a number of phyllo dough layers are placed in a baking pan, with melted butter brushed on each layer to separate them. After a few layers, chopped nuts are sprinkled over the pastry to cover it; pistachios, hazelnuts, walnuts and almonds are all possible options. This layer of nuts is then covered with another set of phyllo dough layers.
The cooked pastry is then covered with a very sweet flavored syrup. This syrup can be made of a number of ingredients, commonly honey and sometimes rosewater or other extracts. Turkish areas further amplify this dessert by eating it with ice cream of a milk cream flavor during the summer months, or a preparation named 'kaymak'.
Across the Middle East and Mediterranean, various countries prepare this dessert differently, using specific methods or ingredients. One reason for these difference could be for religious purposes. For example, the Greeks prepare the dessert with 33 pastry layers to correspond with the 33 years of Jesus' life.
Paklava is the name given to the same dessert in Armenia. There, ingredients like cinnamon and cloves are also included. Sour cream and also vanilla are just two of the many ingredients used in Georgia. Egg yolks can be used to prepare the pastry dough in Albania. The Persian style of this dessert does not taste as rich or sweet as in the Middle East.
You can find phyllo dough at any major supermarket, in the frozen food aisle. While there are many variations on the dessert recipe, you should be able to make this dessert without any difficulty. First, butter a large pan before laying down 2 sheets of the phyllo dough. Brush melted butter onto the top sheet and repeat the previous steps with more sheet of dough until you have 8 layers. Cover the top layer with some chopped nuts mixed with cinnamon. Put 2 more dough layers over this, butter it up and add more nuts.
Place about six or eight more layers on top of the final layer of nuts. Use a sharp knife to cut the pastry into diamond shapes and put into an oven that has been preheated to 350 F for just under an hour. When it is finished baking, pour a syrup concoction of boiled water and white sugar simmered for 20 minutes with a tsp of vanilla extract and half a cup of honey.
The dessert is comprised of a number of layers of filo pastry that have been filled with chopped up nuts and topped with syrup or honey. It is baked in a large pan, but the pastry is already cut into smaller slices before it goes into the oven. It can be cut into any shape, but rectangles, triangles or parallelograms are most commonly found.
To begin with, a number of phyllo dough layers are placed in a baking pan, with melted butter brushed on each layer to separate them. After a few layers, chopped nuts are sprinkled over the pastry to cover it; pistachios, hazelnuts, walnuts and almonds are all possible options. This layer of nuts is then covered with another set of phyllo dough layers.
The cooked pastry is then covered with a very sweet flavored syrup. This syrup can be made of a number of ingredients, commonly honey and sometimes rosewater or other extracts. Turkish areas further amplify this dessert by eating it with ice cream of a milk cream flavor during the summer months, or a preparation named 'kaymak'.
Across the Middle East and Mediterranean, various countries prepare this dessert differently, using specific methods or ingredients. One reason for these difference could be for religious purposes. For example, the Greeks prepare the dessert with 33 pastry layers to correspond with the 33 years of Jesus' life.
Paklava is the name given to the same dessert in Armenia. There, ingredients like cinnamon and cloves are also included. Sour cream and also vanilla are just two of the many ingredients used in Georgia. Egg yolks can be used to prepare the pastry dough in Albania. The Persian style of this dessert does not taste as rich or sweet as in the Middle East.
You can find phyllo dough at any major supermarket, in the frozen food aisle. While there are many variations on the dessert recipe, you should be able to make this dessert without any difficulty. First, butter a large pan before laying down 2 sheets of the phyllo dough. Brush melted butter onto the top sheet and repeat the previous steps with more sheet of dough until you have 8 layers. Cover the top layer with some chopped nuts mixed with cinnamon. Put 2 more dough layers over this, butter it up and add more nuts.
Place about six or eight more layers on top of the final layer of nuts. Use a sharp knife to cut the pastry into diamond shapes and put into an oven that has been preheated to 350 F for just under an hour. When it is finished baking, pour a syrup concoction of boiled water and white sugar simmered for 20 minutes with a tsp of vanilla extract and half a cup of honey.
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