Turkish baked pastries of the baklava family are paper-thin pastry sheets that are brushed with butter and folded, layered, or rolled after being filled with ground pistachios, walnuts or heavy cream, and than baked, after which a syrup is poured over them. The various types, such as the sultan, the nightingale's nest, or the twisted turban differ according to the amount and placement of nuts, size and shape of the individual pieces, and the dryness of the final product. So says turkuaz-guide.com.
The history of baklava, like that of many other foods, is not well documented, says wikipedia.org. Though it has been claimed by many peoples, the best evidence is that, despite its Arabic-seeming name, it is of Turkish origin.
It is a splendid moment when my students learn to cook a pan of the classic sweet, baklava. Keep half of it for the family. The class needs only a tiny sample. Even students who've never cooked a thing can follow the directions and produce - solo, believe it or not - a fine pan of the syrup-soaked dessert.
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