Olivier Poels 5:40 p.m., October 26, 2021
The origin of these cupcakes is claimed by Turkey, but also Greece and Cyprus. In 2015, taking the subject very seriously, Turkey, via the TSE - the Turkish Institute for Standardization -, published a specification framing the development of this pastry: minimum thickness of 35 millimeters, "It must have a golden color and appearance as tradition dictates, its syrup should not be too thick, it should not cause a burning sensation in the throat and melt in the mouth without the need to chew ”.
The first references to baklava date back to the Ottoman Empire.
The sultan used to offer baklava every fifteenth day of the month of Ramadan.
The recipe, which spread during the Byzantine era, was adapted and modified according to the geographical areas: based on pistachios in Turkey, almonds in the Maghreb or walnuts in the Balkans.
Since 2013, the city of Antep in Turkey has benefited from a protected designation recognized by Europe for its baklava.
The baklava recipe:
Ingredients:
- 18 sheets of filo pastry
- 200 gr of shelled walnuts
- 200 gr of shelled almonds
- 150 gr of shelled pistachios
- 150 gr of butter
- 100 gr of sugar
- 100 gr of honey
- Orange blossom water
1. Mix coarsely dried fruit
2. Pour over a dash of orange blossom water and 100 gr of melted butter
3. Melt 50 gr of butter and brush one by one the sheets of filo pastry with a brush
4. Assemble the baklava in a dish: 6 leaves, half of the dried fruit, 6 leaves again, the other half of the fruit and the remaining 6 leaves.
5. Bake for 20 minutes at 200 degrees
6. Melt the honey and pour it over
7. Leave to stand for 24 hours