The sweet pastry made from layers of phyllo, nuts, and syrup is called baklava.
Baklava is assembled from thin sheets of phyllo dough layered with chopped nuts, usually pistachios, walnuts, or almonds. The pastry is baked and then soaked or brushed with a sweet syrup or honey mixture. It is often cut into diamonds, rectangles, or squares.
Baklava is associated with Ottoman cuisine and is now made across the Middle East, the Balkans, the Caucasus, and parts of North Africa. Recipes differ in nut choice, syrup flavoring, thickness, and the use of spices such as cinnamon or cloves.
Baklava is distinct from ma’amoul, a filled shortbread-like cookie, and basbousa, a syrup-soaked semolina cake. Those sweets may appear on the same dessert table but do not use baklava’s characteristic layered phyllo structure.