Is there anything more hedonistic than a slice of Baklava? The gold, frankincense and myrrh of desserts. The history of Baklava is rich and disputed; a national dessert claimed by many different nations with a rich history in the Ottoman kitchens. To read more about the origins of the delicious dessert, this summary of a romantic story by Alexandra M. Lord is a lovely read.
Here is my recipe for my baklava which I served with cardamom cream at the end of a Persian-inspired meal for clients not so long ago – the perfect end to a meal with a pot of fresh mint tea. I find the added citrus takes away some of that toothache inducing sweetness and lifts out the other flavours.
Use a good quality honey if possible with this recipe so you can really taste the individual character of the honey itself. When it comes to nuts, I usually just use whatever I have to hand in the back of the cupboard, however I think the best mix is half walnut for texture, a quarter pistachio for colour and indulgence, a quarter hazelnut for bite and contrast.