Baklava is a dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with rose water syrup.
There are many different types of baklava around Middle East. Some people use pistachio for making baklava, some use walnut, hazelnut or even a mix of three of them.
The key to make a flaky, crunchy baklava is to make the syrup ahead and let it cool down completely, then pour it over the hot baklava as soon as it comes out of the oven.
You can keep Baklava covered in room temperature for up to three days and in fridge for up to 10 days.
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