Baklava – A sweet, sticky, nutty, pastry layered dessert which is said to have originated during the Ottoman Empire was served to royalty from the imperial kitchens of Topkapi Palace where it became a favourite of the ruling Sultan. Baklava is also extremely popular in Northern Africa and in the Middle East with each culture having their own take on this sweet dessert.
During our trip to old Istanbul, we visited all the major sites and walked along the cobbled streets soaking in the atmosphere. Along our various route we passed by many, small, family run pastry shops selling baklava in abundance. Our walk back to the hotel took us past the famous pastry shops @hafizmustafa1864 and @osmanlizadeler1879. With brightly lit window displays of scrumptiously tempting baklava with an array of flavours and fillings to choose from, they became our ‘go to’ coffee and sweet craving spot during our five day stay. Of course, we couldn’t leave Istanbul without bringing some home with us. On my return, I was inspired to transform this sweet, intricate pastry layered dessert into a luscious baklava cake.
Here’s my perfected version with a sticky walnut and hazelnut filling and scrumptious flavours just like the delicacy that is baklava.
My Baklava cake is encased in whipped cream and kataifi pastry (fine shredded filo pastry), it is both regal and delicate, indulgent, fragrant, and luxurious and would sit well at a Sultan’s table in Topkapi Palace!
Perfect for any celebratory occasion!
Allergens: Cereals Containing Gluten / Eggs / Milk / Nuts / Soya