Step by step

The baklava is ready, a specialty of Turkey, and widespread in all the Balkan countries up to Slovenia. Serve with a glass of fresh water.

We advise you to slightly soften the filo pastry using some damp kitchen paper to dab it so as to allow the moisture to penetrate the pastry.
Some hypotheses suggest that baklava has its origins in ancient Mesopotamia and has even been cited in cookbooks of the time.