Baklava Cake: An easy and delicious recipe | In-Fused Living (2024)

FAQs

What is baklava cake made of? ›

Baklava is a Greek dessert made from layers of buttered filo dough alternated with a nut-sugar-spice mixture, which is then baked until golden brown and then soaked in a chilled honey syrup immediately upon removal from the oven. When done well, it tastes like a warm, buttery, nutty, and honey-tastic version of heaven.

Turkish baklava is traditionally soaked in a sweet syrup made with a combination of water, sugar, and lemon juice. On the other hand, Greek baklava may use a syrup made with honey, as well as a combination of sugar, water, and honey flavored with spices like cloves and cinnamon.

Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel. 2.

Though some evidence suggests baklava originated in Ancient times, then evolved in Turkey and the Ottoman Empire, there are still scholars that believe baklava is a product of Persia. The earliest written record of Persian baklava appears in a 13th-century cookbook that was based on 9th-century Persian recipes.

Ingredients: High-quality baklava is made with premium ingredients, including nuts (typically pistachios or walnuts), butter, sugar, and phyllo dough. The cost of these ingredients can be significant, especially when using top-quality nuts. Labor-Intensive: Making baklava is a labor-intensive process that requires.

The city of Gaziantep in south-central Turkey is famous for its baklava made from locally grown pistachios, often served with kaymak cream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus.

The nuts, honey, and phyllo pastry used to make baklava provide a rich source of essential nutrients, including protein, fibre, and healthy fats. Additionally, baklava may help to improve heart health, boost energy levels, aid digestion, help with weight management, and improve brain function.

My favorite thing about this version of Greek baklava is that it uses a mixture of three different nuts--pistachios, walnuts, and hazelnuts-- along with cinnamon, pinch of ground cloves, and a sprinkle of sugar. The nuts are chopped, but to get the perfect bite, don't grind them too finely.

Which country invented baklava? ›

Modern baklava may have been invented in Turkey during the Ottoman Empire, then modified in Greece. Many Meditteranean countries have their own versions of baklava, slightly tweaking the recipe to make it unique.

Cevizli baklava

These Turkish baklavas are made with layers of phyllo and a mixture of chopped walnuts, cinnamon, sugar, vanilla extract, and water. Typically these baklavas are sliced into small squares and covered with syrup made from lemon juice and honey.

The 33 layers of filo used in the Greek version of this dish represent the 33 years that Jesus Christ lived on earth. The 17th of November is celebrated as Baklava Day. In Turkish households, this day is observed with the highest enthusiasm and it is common to smell the freshly baked Baklava wafting from the kitchens.

As walnuts have a more bitter flavor than pistachio, it's less sweet than the pistachio and, if you're ordering more than one variety at once, forms a nice counter-balance to many of the sweeter forms of the dessert.

Baklava is an extra syrupy dessert that Greeks call 'Siropiasta'. Syrupy desserts ('Siropiasta') are very popular in Greek cuisine and with good reason! Greek Baklava is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped walnuts and garnished with honey syrup.

Baklava is rich in antioxidants

The nuts and honey in Baklava don't just make it delicious – they're also packed with antioxidants. These compounds combat oxidative stress in the body, promoting overall health. Regular consumption of foods rich in antioxidants is linked to a reduced risk of chronic diseases.

It is a simple dessert made with a single layer of soft, yellow semolina sponge cake steeped in lots of light syrup. Different versions of revani exist throughout the eastern Mediterranean and the Middle East, including Greece, Egypt, Israel, Jordan, and Arab cuisine, to name a few.

Baklava is found all over the Middle East. It can be made with sugar syrup or with honey, with pistachios, walnuts, hazelnuts or other nuts as filling. If you are making baklava at-home, you can use slightly less syrup to moisten it, or you can add some lemon juice to cut the sweetness.

Yazd baklava — or, as we call it in Iran, baghlava — is made with a homemade dough that's slightly thicker than phyllo dough. Some add a splash of rosewater to their pastry dough, too. The filling usually consists of pistachio, walnuts and almonds plus powdered sugar and cardamon.