This stickily sweet family of nutty pastries has its origins in the layered filo desserts of medieval central Asia, which, when combined with the Arab tradition of soaking pastries in syrup, produced the baklava known and loved today from Uzbekistan to north Africa. Often found in huge, golden trays on the counter of bakeries in its native region, it’s surprisingly simple to make at home, too.
Prep 30 min
Cook 65 min
Makes 1 tray, to feed 8-10, depending on appetite
