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Baklava is a popular sweet pastry in Middle Eastern, Persian, Arab, Turkish, Greek, and Albanian cuisines. It consists of ground and finely chopped walnuts or pistachios between sheets of phyllo (filo) pastry, soaked in a sugary solution which is made mostly of sugar and may contain either lemon juice or honey and spices with or without rosewater.

Baklava is cut in various ways; either diamond shaped, small squares, or rolled and cut into circular slices. As with any food, there are regional variations in the recipe with the most common differences being the syrup recipe and whether or not it contains honey.

Many think that Greeks originated this dessert, but it is thought that Assyrians originated in the 8th century B.C. Greek soldiers and seamen brought the recipe to Athens. The Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in the Greek language.

To make Baklava, layer the paper thin sheets of phyllo (filo) dough and butter them one at a time. Lay the sheets in a rectangular baking dish. Add the nut filling. Continue to layer the dough, cut and bake. Add syrup right after removing fromt he oven.

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