What is Greek Baklava?

Greek Baklava is a densely layered dessert, which is made from a very thin dough called Filo, except for nuts and honey syrup. This dessert is assumed in Central Asia or Turkey. Some historians propose roots in Mesopotamia, but most of the evidence point to Central Asia. Greek Baklava was originally a delicacy prepared for royal rank and rich. Filo is a unleavened dough that is as thin as silk paper and is made of flour and water, and often appears in the Greek and Middle East. The name of the dough comes from phyllo , the Greek word for the "sheet". Filo is often available in supermarkets depending on their location, but an experienced chef can carefully create thin leaves using a long cylinder on the prepared body and stretching until it reaches the desired thinness. When working, the flour adds to the dough has not been torn. Other variations have pistachios, almonds and other ingredients such as berries. Honey sauce is usually made from a mixture of sugar, honey, water, somehowCitrus fruit or enthusiasm and spices.

cook, who produces Greek Baklava, begins by creating his own philos or buying it. When using Filo must work quickly because it is very fragile when it is dry. The dough is unpacked and a damp cloth or napkin is placed on the top of the leaves stack. The nuts can be toasted and are usually finely chopped and maybe mixed with spices such as cinnamon and cloves. About eight sheets of filo are individually brushed with butter and put each other on a greased bakery pan.

Cook spoonful of cluster of walnut through the first pile Filo leaves, spread them, then layers of another five to seven leaves filo depending on taste. Each sheet of filo is individually butter. The cook still alternates with several layers of brushed filo with a mixture of walnut. The dessert ends with the last layer of filo and roasted for about an hour until Baklava is golden brown and scaly.

Greek Baklava is usually cut into a triangle or diamond shapes, while in other countries long tubes can be used. The syrup ingredients are cooked in a pan for 10-15 minutes, then either cool and pour hot Baklava, or pour them on a chilled Baklava. The dessert is usually served at room temperature after the sauce is planted in the dough and filling.