Baklava
Greece & the Eastern Mediterranean
- Serves
- 24 pieces
- Prep
- 45 min
- Cook
- 50 min
- Difficulty
- Medium
History & Origin
Layered pastries of thin dough, nuts and syrup developed across the medieval eastern Mediterranean and were refined in Ottoman palace kitchens. Greek baklava is often perfumed with cinnamon and honey, while neighbouring traditions vary the nuts, shape and syrup.