Baklava is one of those desserts that feels like a celebration every time. Crisp layers, crunchy nuts, and a syrup that makes everything shine.
What is baklava?
Baklava is made from many sheets of very thin pastry, called phyllo, brushed with butter and layered with chopped nuts. It’s cut into pieces before baking, baked until golden, then soaked in a sweet syrup while it’s still warm.
The syrup soaks down through every layer, so each bite is crisp on top and sticky and soft underneath.
Baklava in Bosnia
In Bosnia, baklava is tied to family and holidays. It’s the dessert that comes out for Bajram (Eid), when families visit each other and every table has a tray of something sweet. Making it is often a big family job, with someone on dough, someone on nuts and someone keeping the kids away from the tray.
Walnuts are the classic Bosnian choice. Pistachios bring a brighter colour and a slightly different, buttery taste. Both are delicious.
Squares or rolls?
You’ll see baklava in a few shapes:
- Squares or diamonds, cut from a big tray. The classic look.
- Rolls, where the pastry is wrapped around the nuts. A little crunchier.
Same idea, different texture. Try both and pick a favourite.
How to enjoy it
Baklava is rich, so a little goes a long way. The best partner is a small, strong drink that isn’t sweet:
- a cup of Bosnian coffee
- a glass of Turkish tea
The bitterness of the coffee or tea balances the sweetness perfectly.
How to store it
Keep baklava at room temperature, loosely covered. Don’t put it in the fridge, because the cold makes the syrup hard and the pastry chewy. It stays good for a few days, if anyone lets it last.
Baklava at Sarajevo Kitchen
Our baklava is golden, flaky pastry filled with pistachios and walnuts, finished with sweet syrup. It’s $5.00. Pair it with a coffee and stay a while, or order now and take some home.
