What Is Baklava? Layers, Nuts and Syrup Explained

Baklava is thin filo pastry layered with chopped nuts, baked and soaked in syrup or honey. A guide to its history, its styles and how to judge a good piece.

Baklava is a pastry of many paper-thin filo sheets brushed with butter, layered with chopped walnuts, pistachios or almonds, cut into diamonds or squares, baked until golden and soaked in syrup. It is eaten across Greece, Turkey, the Levant and Egypt. A good piece is crisp on top, moist below, and never soggy.

Whose baklava is it?

Baklava's origin is claimed by several nations, and historians generally agree its modern form was developed in the kitchens of the Ottoman Empire, drawing on older Central Asian and Byzantine layered-dough traditions. Greeks, Turks, Armenians, Arabs and others each make it their own way, and all of them have a fair claim to it.

Greek and Levantine styles

Greek baklava often uses walnuts with cinnamon and cloves, and a syrup flavoured with honey, lemon and sometimes cinnamon. Levantine and Turkish styles lean toward pistachio, with a lighter sugar syrup that may carry rose or orange blossom water. Egyptian bakeries make both.

How to judge a good piece

Look at the cut edges: you should see distinct layers, not a compressed block. The top should crackle. The nuts should taste fresh and toasted, and the syrup should be absorbed, not pooling on the plate. Baklava keeps for several days at room temperature; the fridge hardens it.

Forty layers of filo, and every one should be heard.

Serving it

A small piece is enough. Serve with a Greek coffee or a glass of cold water. For a celebration, a mixed tray of baklava shapes makes an easy, generous centrepiece.

Order baklava from Délices

Call us to order baklava or plan it for a gathering: +20 3 486 1432. We're at 46 Saad Zaghloul Street, Raml Station, open daily 8 AM – 1 AM.