The Turkish pastry made from layers of phyllo dough, nuts, and syrup is baklava. Thin sheets of filo are layered with melted butter or oil and chopped nuts—often pistachios or walnuts—then baked and soaked in a sweet syrup or honey.
Baklava developed into something close to its modern form in the Ottoman world, although its deeper ancestry is disputed. Proposed relatives include Central Asian Turkic layered pastries, medieval Middle Eastern sweets, and ancient Greek or Byzantine preparations.
Turkey has many regional versions. Gaziantep is especially famous for pistachio baklava, while other versions use walnuts, hazelnuts, almonds, rosewater, or orange-blossom water. Baklava is often cut into diamonds, triangles, or rectangles and served at room temperature.