Baklava  is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish . The history of baklava goes back to ancient times and so far in the East, baklava is an integral part of wedding ceremonies. The bride bakes baklava and treats the groom’s parents to prove how good the mistress is. I must say that during the Ottoman Empire, the Turkish baklava was served only to the sultans and their confidants, and was inaccessible to the common people. It is rumored that the first baklava was prepared by the sultan as a palace chef in 1453 and the ruler liked so much that he ordered the recipe to be perpetuated and since then this dessert has become an integral part of Turkish culture.

Baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds (in some parts of the Aegean Region). In the Black Sea Region hazelnuts are commonly used as a filling for baklava.

For the preparation of this dessert , as a rule, is used  puff pastry, which is rolled out very thinly. Then the layers are coated with butter, sprinkled with grated hazelnuts, walnuts, pistachios, almonds, spread out layer by layer or rolled into rolls. After baking, the baklava is poured with syrup with spices.