10-Minute Baklava Ice Cream Sundae Recipe | The Mediterranean Dish (2024)

FAQs

What is Mediterranean baklava made of? ›

Baklava is a delicious Greek dessert made up of layers of crispy phyllo dough, honey and nuts that's sooo easy to make. A Greek friend showed me how to make this fabulous recipe. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

History and tradition make baklava a beloved part of the baking and dessert culture we love so much. All baklava has as its foundation two ingredients: nuts, phyllo dough, butter or oil ghee, and simple syrup. From there, the number of styles, shapes, and sizes are tremendous.

This baklava recipe has two layers of mixed chopped nuts and spices layered in between butter-soaked sheets of phyllo pastry. After cooking the baklava is drizzled with a delicious spiced syrup. Prepare these the day before you want to eat them to ensure the syrup has properly soaked into the baklava.

Mint Tea: For a refreshing and cooling pairing, mint tea is a good choice. The minty and herbal flavors can cleanse the palate and refresh the taste buds after each bite of the sweet and nutty baklava.

Turkish baklava may be made using rose water to flavour the syrup, whereas Greek baklava tends more to lemon juice, although it is sometimes flavoured with orange blossom water. While not always true, Turkish baklava ordinarily uses a light neutral oil, while Greek baklava is typically made with melted butter.

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

Clarified vs unclarified butter: You are welcome to use either for this recipe, but the advantage to using clarified butter (or ghee) is that it will be more evenly browned and will last a bit longer. You can purchase clarified butter or make it yourself.

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. It has strong religious roots.

The three main proposals for the roots of baklava are the Greek placenta cake, the Medieval Arab/Persian lauzinaj, and the Central Asian Turkic tradition of layered breads. There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC.

Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.

What is the correct way to eat baklava? ›

First of all, we recommend that you drink a sip of your water before eating baklava. Depending on your preference, turn the baklava upside down either by taking the slice of baklava in your hand or by inserting the fork into the front of the baklava. Take the bottom of the baklava to your mouth and start eating.

Make sure that you either pour hot syrup over cold baklava, or cold syrup over hot baklava. This ensures that the baklava will absorb the syrup. If you pour hot syrup on hot baklava it will become soggy.

Vanilla ice cream: Vanilla ice cream lets the baklava flavor shine without competition, but you can experiment with other ice cream flavors you love. Honey: The warm drizzle of honey is one of the best parts of baklava.

Sütlü Nuriye (Milky Nuriye) is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means Nuriye (Turkish female name) with milk.

The phyllo pastry used to make baklava is a good source of dietary fibre. Fibre is essential for maintaining a healthy digestive system, as it helps to regulate bowel movements, reduce constipation, and improve overall gut health.

Baklava is a good source of essential vitamins and minerals

Nuts are an excellent source of heart-healthy fats, protein, fiber, and essential vitamins and minerals like magnesium, vitamin E, and selenium. This makes Baklava a dessert that contributes positively to your nutrient intake.

Phyllo dough includes only flour, water, vinegar, and a little oil. The fine sheets of pastry dough result in a crispy, crackly effect when layered and baked. When brushed with butter and stacked, they form a flaky crust that is essential for Middle Eastern desserts like baklava and Greek dishes like spanakopita.

Each country has its own version again of this one. Some stuff the buttery layers of Fillo dough with pistachios, others with walnuts, others with cream or even plain. Baklava could be covered with honey, sugar syrup or sugar syrup with some rose water flavors.

Baklava is a sweet, flaky pastry made with layers of phyllo dough, filled with chopped nuts and soaked in syrup or honey. Baklava is a popular and traditional dessert in in the Middle East and parts of the Mediterranean.