Baklava is the quintessential Turkish dessert, a sweet indulgence steeped in history and tradition. Once prepared in the imperial kitchens of the sultans, baklava symbolized opulence and extravagance, with its rich ingredients and meticulous craftsmanship. Over the centuries, this beloved treat spread across the former Ottoman Empire, gaining recognition in regions such as Greece, the Levant, and Central Asia.

At the heart of baklava is the delicate layering of phyllo dough, known in Turkish as yufka. Incredibly thin and airy—often compared to paper—it requires expert precision to achieve the perfect balance of crispiness and richness. The finest baklava boasts an astonishing 40 to 70 layers of phyllo, each carefully brushed with melted butter and generously sprinkled with finely chopped nuts. This meticulous process is repeated multiple times, creating an irresistibly flaky and golden pastry.

Once baked to perfection, the layers are soaked in a fragrant honey or sugar syrup, allowing the flavors to meld together. The final touch—whether pistachios, walnuts, or hazelnuts—enhances the dessert’s rich, nutty depth, delivering an indulgent yet balanced sweetness in every bite.