Origin and meaning of Baklava:
Itis a Turkish delicacy and a sort of dessert.Baklavaactually is apastry which is sweet and have layers filled with dry fruits or nuts or both organized with honey or syrup.
Baklavais one such dessert which isomnipresent all over the globe. Baklava pastry comes in several flavors, size as well as shapes. The most acceptable flavors of Baklavaworldwide includes;
- Cevizli Baklava (Walnut, almonds Baklava)
- Fistikli Baklava (Pistachio Baklava)
- Real Butter (non-salted)
- Chopped walnuts or almonds (mixed with cinnamon and honey or sugar)
- Wedge lemon
- White cloves
How to make Baklava:
- It is advisable to make the syrup a day before so as to have the syrup readily available at room temperature.
- It is important to have the melted butter ready during the process.
- To make the dough come crispy, it is necessary to coat the dough with butter.
- Add 5 – 6 or more layers of buttered dough in the pot. On the bottom layer sprinkle the sweetened chopped nuts liberally.
- Lay two more layers of buttered dough over the nuts and repeat the process of sprinkling the sweetened nuts.
- After you are done with nuts, put the final layer of dough but without any toppings.
- Finally heat the butter and spread it little more over the entire dough and pot.
- It is important to shape the dough by cutting butdo not forget to put a clove in between before baking. It would hold the dough together.
- Bake at 325 F. for 30 – 35 minutes.
- Take it out and let it rest for 4 – 5 minutes before pouring the syrup entirely over the top.
Dry fruit Baklava:
Steps remains same, just add dry fruits for filling between layers.
Baklava making classes can be joined to learn the making of Baklava.
Baklava for weddings:
Baklava is strongly gaining popularity eachpassing day and is most sought after dessert in weddings and other festive occasions.