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Baklava

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of traditional Azari cuisine.

In other parts of Iran cuisine, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of Yazd and Tabriz are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than other Middle Eastern versions.

Although there are many regional variations of baklava, the Persian recipe; is one of the best and tastiest Baklava.

Diferent flavors of Baklva

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Walnut

Walnut baklava is made with layers of phyllo and a mixture of chopped walnuts, cinnamon, sugar, vanilla extract, and water. Walnut baklavas are relatively dense and sweet, thus making them the perfect dessert pairing for Mediterranean dishes or served alongside a warm cup of tea or coffee.

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Almonds

Almond baklava made with the inclusion of a dairy-rich ingredient: cream. Like other flavors of baklava, this one also is made with phyllo dough, walnuts, and a syrup coating but filled with more almond. It is traditionally served with ice cream and can be found in bakeries.

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Pistachio

Pistachio baklava is one of the most standard types of Baklavas you will find. These pastries are made with pistachios, which grow plentifully in the Mediterranean region, and are cut into square or diamond shapes before serving. This baklava is very mild flavored, and the pistachios provide a bit of an earthy undertone.

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Hazelnut

The hazelnuts flavor of Baklava, rather than being coated entirely with a sugar coating, its combined with milk; a little bit of sugar for sweetness and pour the concoction over the baked pastry. The inclusion of milk accentuates the softness of the hazelnuts and makes for a much lighter baklava.

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