An early precurser to baklava “güllach” was recorded in a Chinese cookbook written in 1330 during the Yuan (Mongol) dynasty, which today is still found in Turkish cuisine as güllaç. Baklava is believed to be of Turkish origin, from around the 15th century, also popular now in Greece and throughout the Middle East. Ingredients -3 cups chopped toasted nuts (walnuts, pistachios, almons, and/or pecans) I used 180g pecans 150g walnuts 80g pistachios -1/4 cup sugar -1 tsp grated lemon zest -1/2 teaspoon ground cinnamon -250 g unsalted butter -1 packet of phyllo / filo pastry (450g) Sugar syrup 1 1/3 cups sugar 1 1/3 cups water 1/3 cup honey 1 tablespoon fresh lemon juice Zest of 1 organge, in large strips Note: For a non-traditional version try replacing chopped nuts with dried fruits, sesame seeds, coconut, or pineapple. In Turkey this dish is often served with whipped cream and pistachios.
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