Baklava is one of the most famous Greek desserts. It is a rich, sweet pastry made of layers of paper-thin sheets of filo (or phyllo) dough, filled with chopped nuts and then drenched with syrup.
The traditional Greek baklava recipe has its roots with the ancient Greeks, who made the “gastrin”, a sweet very similar to today’s baklava. Baklava is an extra syrupy Greek dessert that falls under the category of siropiasta, which are very popular in Greek cuisine – and with good reason. One thing all these Greek desserts have in common is, of course, the moist scented syrup which makes each of them simply irresistible.
In Central Greece, baklava is made using almonds only, in Pelion with walnuts and northern Greece with pistachio. The factor for flavorful baklava is the use of good quality fresh butter to grease the sheets of filo. The authentic Greek baklava recipe calls for butter made from a mixture of sheep’s and goat’s milk.