Dessert Of Thin Layers :- Baklava

 Baklava

A layered pastry delicacy called baklava, also known as Ottoman Turkish, is formed of filo dough, filled with chopped nuts, and sweetened with syrup or honey. One of the most well-liked sweet pastries in Ottoman cuisine was this one.

The term "baklava" was first used in English in 1650 and was a Turkish loan from the Ottoman Empire. With slight phonetic and spelling differences, the name "baklava" is used in a variety of languages.Although the origins of baklava are obscure, it is likely that the current version was created in the imperial kitchens of Constantinople's (now Istanbul) Topkap Palace. Every 15th of the month of Ramadan, the Sultan led a ritual parade known as the Baklava Alay in which he distributed trays of baklava to the Janissaries.

History :-

Although the origins of baklava are obscure, it is likely that the current version was created in the imperial kitchens of Constantinople's (now Istanbul) Topkap Palace.Every 15th of the month of Ramadan, the Sultan led a ritual parade known as the Baklava Alay in which he distributed trays of baklava to the Janissaries.

 Güllaç, a dessert common in Turkish cuisine and regarded by some as the precursor to baklava, is another recipe for a comparable treat. Filo dough layers are placed one at a time in warm milk that has been sweetened. It is typically consumed during Ramadan and is served with fresh pomegranate and walnuts. The first record of güllaç is found in Yinshan Zhengyao (, Important Principles of Food and Drink), a 1330 food and health treatise by Hu Sihui, an ethnic Mongol royal dietician of the Yuan dynasty that lists Mongol delicacies.

Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.

Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, a syrup, which may include honey, rosewater, or orange flower water is poured over the cooked baklava and allowed to soak.

Baklava is usually served at room temperature, and is often garnished with ground nuts.