The Story of Baklava

Written by Phin Upham

One of the tastiest desserts to come out of the Middle East is also one of the most difficult pastries to make. Baklava can trace its origins back to medieval Turkey, where the practice of layering dough over sweet filling has grown to become an international treat.

The dough used to make baklava is commonly called filo dough, which is a Greek name. The Turks of the time had an obsession with layered bread, which was meant to emulate the thick bread of their neighbors. The sheets were not initially paper thin, and most home made filo dough follows this tradition.

Baklava uses about fifty or so layers to complete, half below and half above the filling put in the center. The nuts used vary by region. Sometimes a mixture of nuts was used, combining pine with hazelnut or pistachios. The syrup is made of sugar and water boiled together, with orange or rose blossom water used to flavor after cooking.

It was the Persians who gave baklava its traditional diamond shape. Though the Turks and the Syrians had perfected baking the dessert, the Persians made it an art form. They also used filo dough to make small cylindrical pastries, which have the same filling as baklava.

Baklava was an important part of life in Istanbul. The 15^th of Ramadan was a special event where the Janissary troops would march to Topkapi kitchens to collect two trays of baklava. The march back to their barracks was known as the “Baklava Procession.”

Phin Upham is an investor from NYC and SF. You may contact Phin on his Twitter page.