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    Katybendavid

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    Baklava is a flaky pastry made of layers of dough and nuts with a sweet syrup topping. It originated in the Ottoman Empire, with variations also found in Greece and Turkey. There are several theories about its origins, such as developing in an Istanbul kitchen or tracing back to an ancient Turkish honey-dipped dessert. The document provides a recipe for making baklava, which involves layering nut-filled phyllo dough, baking, and drizzling with syrup.

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    Katybendavid

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    39 views6 pages
    Baklava is a flaky pastry made of layers of dough and nuts with a sweet syrup topping. It originated in the Ottoman Empire, with variations also found in Greece and Turkey. There are several theories about its origins, such as developing in an Istanbul kitchen or tracing back to an ancient Turkish honey-dipped dessert. The document provides a recipe for making baklava, which involves layering nut-filled phyllo dough, baking, and drizzling with syrup.

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    Baklava is a flaky pastry made of layers of dough and nuts with a sweet syrup topping. It originated in the Ottoman Empire, with variations also found in Greece and Turkey. There are several theories about its origins, such as developing in an Istanbul kitchen or tracing back to an ancient Turkish honey-dipped dessert. The document provides a recipe for making baklava, which involves layering nut-filled phyllo dough, baking, and drizzling with syrup.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    39 views6 pages

    Katybendavid

    Uploaded by

    api-299632577
    Baklava is a flaky pastry made of layers of dough and nuts with a sweet syrup topping. It originated in the Ottoman Empire, with variations also found in Greece and Turkey. There are several theories about its origins, such as developing in an Istanbul kitchen or tracing back to an ancient Turkish honey-dipped dessert. The document provides a recipe for making baklava, which involves layering nut-filled phyllo dough, baking, and drizzling with syrup.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    BAKLAVA

    by David Smiecinski, Katy


    Jendrzey, Ben Koch

    Introduction
    Baklava is a pastry made with a special dough to make the crust flaky and
    light. It has a layer of nuts or occasionally figs in the center and has a sweet
    sauce on top.
    It originated from the Ottoman Empire but also has another variation that is
    considered both Greek and Turkish because they couldnt decide which
    country their version originated from.
    Turkish etymologist Sevan Nianyan argues the word baklava comes from
    the Mongolian root bayla- meaning to tie, wrap up, pile up.

    History
    There are many argued origins of baklava, and it is still not known where and
    when it came from.
    The first proposal stated that the current form of baklava was developed in a
    kitchen in Istanbul. The Sultan gave trays of baklava to Janissaries every 15th
    month of Ramadan in a ceremony called the Baklava Alayi.
    The second proposal stated that baklava resembled an old Turkish dish
    made of layered dough and honey called placenta. This dish is the oldest,
    tracing back from 2nd century BCE.
    The third proposal was made by a compiler in the Abbasid period. He
    described lauzinaq, a dessert similar to baklava. Lauzinaq made out of
    almond paste wrapped in thin dough then dipped in honey.

    1.

    Preheat oven to 350 degrees F(175 degrees C). Butter the


    bottoms and sides of a 9x13 inch pan.

    Recipe

    2.

    Chop nuts and toss with cinnamon. Set aside. Unroll phyllo
    dough. Cut whole stack in half to fit pan. Cover phyllo with a
    dampened cloth to keep from drying out as you work. Place
    two sheets of dough in pan, butter thoroughly. Repeat until
    you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut
    mixture on top. Top with two sheets of dough, butter, nuts,

    Ingredients:

    layering as you go. The top layer should be about 6 - 8 sheets

    1 (16 oz) package of phyllo dough


    1 pound of chopped nuts

    deep.
    3.

    the way to the bottom of the pan. You may cut into 4 long

    1 cup of butter

    rows the make diagonal cuts. Bake for about 50 minutes until

    1 teaspoon of ground cinnamon


    1 cup of water

    baklava is golden and crisp.


    4.

    cup of honey

    Make sauce while baklava is baking. Boil sugar and water


    until sugar is melted. Add vanilla and honey. Simmer for

    1 cup of white sugar


    1 teaspoon vanilla extract

    Using a sharp knife cut into diamond or square shapes all

    about 20 minutes.
    5.

    Remove baklava from oven and immediately spoon sauce


    over it. Let cool. Serve in cupcake papers. This freezes well.
    Leave it uncovered as it gets soggy if it is wrapped up.

    Water

    Honey

    Butter

    Cinnamon

    Chopped Nuts

    White Sugar

    Phyllo Dough

    Vanilla Extract

    Mathematics
    2.89 kcal

    238 grams

    32.83km

    22,581.13 kcal

    4184 g-km

    4184 g-km

    2.89 kcal

    340g

    30.5km

    29,969.3 kcal

    4184 g-km

    4184 g-km

    2.89 kcal

    453.6g

    3,358km

    4,402,015.63 kcal

    4184 g-km

    4184 g-km

    2.89 kcal

    510.3g

    331.5km

    488,885.25 kcal

    4184 g-km

    4184 g-km

    2.89 kcal

    243.59g

    228.5km

    160,858.31 kcal

    4184 g-km

    4184 g-km

    2.89 kcal

    200g

    255.9km

    147,910.2 kcal

    4184 g-km

    4184 g-km

    15.839 kcal

    453.592g

    10,289km

    73,920,741.1 kcal

    4184 g-km

    4184 g-km

    2.89 kcal

    56.7g

    2,174km

    3156,238.16 kcal

    4184 g-km

    4184 g-km

    5.40 kcal

    7.2 kcal

    1,052 kcal

    116.8 kcal

    38.5 kcal

    35.35 kcal

    17,667.48 kcal

    85.1 kcal

    Reflection
    We chose this dish because it looked good, and most of the ingredients are made locally.
    Baklava in particular has wide and unknown history and we wanted to see how in depth we
    could get. Only a couple of the ingredients had to travel a long way. Not much energy goes
    into making baklava while there is a lot of energy in it, making this dish great to make.

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