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Baklava
Appears in
Published 2004
Turkish in origin, this popular dessert is made with dozens of layers of phyllo (which means “leaf” in Greek) dough that have been individually brushed with clarified butter and layered, baked to a golden brown, and basted with honey and topped with nuts. The term baklava refers to any dessert of Middle Eastern origin that is made with phyllo dough. While served in many Greek and Turkish restaurants, baklava is served in Iran during the celebration of “Now Rooz,” or New Year.
The preparation of baklava can be tedious as great care must be applied in the handling of phyllo, which can become extremely brittle as it dries out and warms to room temperature. The preferred method of handling by chefs is in a cold environment, such as a walk-in refrigerator or an air-conditioned pastry kitchen. Before baking, the top of the baklava is deeply scored in a criss-cross pattern. This serves to offer a guide in the portioning of the sheets as well as to facilitate cutting.