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Baklava (or ''baklawa'') is a popular rich, sweet Pastry found in many Cuisine s of the Middle East and the Balkans , made of chopped nuts layered with Phyllo pastry, sweetened with Sugar syrup or Honey . HISTORY The history of baklava, like many other foods, is not well documented. Vryonis (1971) identifies the ancient ''gastris'', ''kopte'', ''kopton'', or ''koptoplakous'', mentioned in the Deipnosophistae , as baklava, and calls it a 'Byzantine favorite'. However, Perry (1994) shows that, though ''gastris'' contained a filling of nuts and honey, it did not include any dough; instead, it involved a honey and ground sesame mixture similar to modern ''pasteli'' or ''halva'' (''kopte'' means 'pounded sesame'). Perry then assembles evidence to show that layered breads were created by Turks in Central Asia and argues that the 'missing link' between the Central Asian folded or layered breads (which did not include nuts) and modern phyllo-based pastries like ''baklava'' is the Azerbaijani dish ''Baki pakhlavası''. Further development would have occurred in the kitchens of the Topkapi Palace , where the Janissaries had an annual celebration called ''Baklava Alayı''. Buell (in Christian, 1999) argues that the word "baklava" is of Mongolian origin, and mentions a recipe in a Chinese cookbook written in 1330, under the Yuan (Mongol) Dynasty . NAMES OF BAKLAVA Baklava is found in many cuisines, with essentially the same name:
PREPARATION If layering in a baking dish, layer and Butter a dozen filo pastry sheets, then top with a mixture of ground nuts and a little sugar (and cinnamon, for variation, if desired). Walnuts or Pistachio s are used most often sometimes with a combination of Almond s and Pecan s. After the nut mixture has been spread evenly across the phyllo, layer and butter the remaining dozen phyllo sheets. Before baking, cut baklava with a sharp knife into diamonds (traditional in Lebanese Cuisine ) or squares. If rolling, butter 5 individual sheets of phyllo, then place nut mixture along 1 side of the phyllo and proceed to roll up like a tight log. Once rolled, cut the log on the diagonal into about 12 to 13 pieces. Do not cut all the way through until after the baklava is baked. For easier handling, the logs can be frozen for 10 to 15 minutes to firm them up. Whether using the pan or rolled technique, the procedure is the same after the baklava is baked. Pour on the Syrup (equal parts sugar and water boiled to a syrup consistency and then mixed with either a small amount of lemon juice and rose water (traditional in Lebanese cuisine) or with honey, cinnamon and cloves (traditional in Greek cuisine. Stays fresh and freezes well. REFERENCES
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