In Lebanon, baklawa is a very common dessert. Filo pastry is layered with melted butter, and the baklawa filling is made with pistachios. My baklawa recipe is then baked in the oven until golden brown and crispy, then drizzled with a flowery sugary syrup, rose petals and rose water. It is generally accepted that the first form of baklawa came from the Assyrian empire, around 800 BC. As trade grew, the Ancient Greeks developed a fondness for the Assyrian delicacy and it is believed they were the ones who developed an incredibly thin dough called phyllo (leaf), which made the layers lighter and more delicate. Many countries including Lebanon have adopted Baklawa [our spelling] as a local dish, each with their own slightly different recipe See also our #baklabox to send our specialist baklawa by post to friends and family in the UK
