Baklawa (Baklava) 是屬於中東地區，希臘，東歐的甜點，當然在西歐和美國也是找得到。
不同的地區有不同的版本和作法，在美國比較常見的是希臘的Baklawa (Baklava) 。
這是用切碎的開心果包在薄薄酥脆的餅皮內，外面再淋上糖漿。
也有放核桃代替開心果的Baklawa，不過我尚未吃過。
第一次吃到這種點心是在希臘的慶典上，味道不錯只是有點甜，大概是糖漿澆太多的原故。
我雖然喜歡甜食，但是對於太甜的食物，其實是敬謝不敏。後來因為同事的關係，
反而常常吃到這個甜點，滿喜歡它酥脆的外皮和開心果，只要糖漿不要澆太多。
這一盒 Baklawa 是朋友送我的禮物，在 Victory Bakery & Restaurant (地中海式餐廳)買的。
一共有六種不同的Baklawa，雖然都是用同樣的材料開心果和thin Fillo sheet 。
但是因為開心果切碎的程度不同，酥皮的使用法不同，成品吃起來味道也不同。
Victory Bakery & Restaurant - Mediterranean Cuisine and Bakery
949+951 S Euclid Street
Anaheim, CA 92802
tel: (714) 776-4493
fax: (714) 776-1319
Open 7 days a week 9am to 10pm Halal 100%
Baklawa (Baklava) info in Wikipedia
http://en.wikipedia.org/wiki/Baklava
The History of Baklava
http://www.kitchenproject.com/history/Baklava.htm
Halal 100%
http://en.wikipedia.org/wiki/Halal
有興趣的朋友可以試試，這是 Baklawa (Baklava) 作法
The one listed below is just one of the many possibilities. Honey is used here as a topping syrup, but you can use home-made syrup made from white cane sugar, or, you can serve it dry.
1 1/2 pounds chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cardamom
1 pound melted sweet butter
2 pounds thin sheet Fillo, or shredded Fillo Dough
1 cup honey
1. To make the stuffing, combine and mix walnuts, sugar and cardamom. Set aside.
2. Brush a baking dish measuring about 9x13x2 inch with some of the melted butter.
3. Spread one Fillo sheet flat in the pan, brush with about 1 teaspoon butter. Stack about 15 Fillo sheets using this method.
4. Spread one half of the stuffing mixture on the Fillo sheets.
5. Spread and butter about five Fillo sheets on top of the first layer of stuffing.
6. Spread the remaining half of the stuffing on top.
7. Spread and butter about 15 Fillo sheets to make the top and final layer. Use more butter if you run out, or use less for each Fillo layer.
8. With a sharp knife, cut in diamond, or square shapes.
9. Pour remaining melted butter on top.
10. Bake in 350 degree oven for about 30 minutes, or until the surface turns light golden color.
11. Pour honey over Baklawa. When at room temperature, transfer individual pieces onto a serving dish. Serve at room temperature or chilled.
