Greek baklava is a dessert made from filo dough, nuts, and honey syrup. It originated in Central Asia or Turkey and was originally a delicacy for royalty. The dough is thin like tissue paper and is made with flour and water. Greek baklava traditionally features only nuts and is typically cut into a triangle or diamond shape.
Greek baklava is a thickly layered dessert that’s made from a very thin dough called filo, plus nuts and honey syrup. It is believed that this dessert originated in Central Asia or Turkey. Some historians suggest roots in Mesopotamia, but most evidence points to Central Asia. Greek baklava was originally a delicacy prepared for royalty and the wealthy.
Wafer-thin phyllo dough, nuts, and sweetened honey syrup are the basic ingredients for Greek baklava. Filo is an unleavened dough that is thin like tissue paper and is made with flour and water, and appears frequently in Greek and Middle Eastern cuisine. The name of the dough comes from phyllo, the Greek word for “leaf”. Filo is often available in supermarkets, depending on their location, but a skilled cook can carefully create the thin sheets by using a long roller on a prepared dough and stretching it until the desired thinness is achieved. He adds flour to the dough as he works to keep it from tearing.
Greek baklava differs from other versions because it traditionally features only nuts. Other variations include pistachios, almonds and other ingredients, such as berries. Honey sauce is typically made from a blend of sugar, honey, water, some kind of citrus fruit or zest, and spices.
A cook making Greek baklava starts by either making his own string or buying it. He or she must work quickly when using wire because it is extremely brittle when dry. The dough is rolled out and a damp cloth or napkin is placed over the stack of sheets immediately before use. Nuts can be toasted and are typically finely chopped and perhaps mixed with spices such as cinnamon and cloves. About eight sheets of filo are individually brushed with butter and placed on top of each other in a greased baking pan.
The cook places a bunch of nut mix on the first stack of filo sheets, spreads it out, and then places another five or seven filo sheets, depending on taste. Each sheet of filo is individually buttered. The cook continues to alternate several layers of wire brushed with the nut mixture. The dessert is covered in a final layer of filo and baked for about an hour, until the baklava is golden brown and flaky.
Greek baklava is typically cut into a triangle or diamond shape, while in other countries long tubes may be used. The syrup ingredients are cooked in a saucepan for 10-15 minutes, then cooled and poured over hot baklava or poured hot over cooled baklava. The dessert is typically served at room temperature after the sauce has soaked into the dough and filled up.
Protect your devices with Threat Protection by NordVPN
