bake - February 2018 - 42

pastries

Different Takes on

Baklava

Pastry chefs are aware that Greek pastries are gaining popu-

Here's a regional guide:

larity, and perhaps no Greek pastry is more in high demand

Greece: Legend has it that baklava is made with 33 layers of

than baklava.

ﬁllo, referring to the years of Jesus Christ's life, or 40 layers for
the days of Lent. Flavorings range from cinnamon and cloves,

What is notable is that every country in the Middle East region

and baklava ﬁlling is walnuts or almonds, or sesame and poppy

has a baklava for which it is known, and countries ﬁght over

seeds, depending which region of Greece you hail from. Overall,

who invented it. Baklava is a rich dessert popular around the

the dessert is classiﬁed as "extra-syrupy" to describe how it

holidays, traditionally made with buttered ﬁllo dough, which is

is made, and how much cold syrup is poured over the freshly

layered with nuts and glazed with a sweet syrup.

baked buttered ﬁllo.

But how baklava is prepared, what kind of nuts, ﬁllings and

Armenia & Azerbaijan: ('pakhlava' and 'paklava') are made

spices, which type of syrup, and how much to apply (and

with walnuts or almonds and contain cinnamon and cloves. In

even the shape the pastry is cut) says a lot about one's

Azerbaijan, it is cut into a rhombus shape, and is served during

ethnic heritage. Assorted Baklava from Kontos Foods, which

Nowruz, a secular spring holiday.

provides hand-stretched artisan ﬂatbreads and traditional
Mediterranean food, allows you to offer customers a cross-

Eastern Turkey: Baklava is traditionally made by ﬁlling between

cultural plate of pastries.

Ghee-brushed layers of dough with walnuts, hazelnuts or pistachios. It usually doesn't have the honey or spices like cinnamon

Each package comes with pieces of pastries including

or cloves of other baklavas, and is topped with a sweetened

classic baklava, Mediterranean nut rolls, bird's nest pastries

rose water.

- all made with Kontos Foods' signature ﬁllo and kataiﬁ
doughs. The classic baklava comes with chopped walnuts

Egypt: Buttered layers are ﬁlled with cashews.

Nut rolls come with walnuts, almonds, and spices baked

South-Central Asia: Cardamom, and in some regions, orange

in buttered layers of ﬁllo, topped with a honey syrup; then

water are used to ﬂavor the sweet syrup.

drizzled with chocolate and some slivered almonds. The bird's
nest pastries are also made with almonds and walnuts, and

Israel: Baklava is made with oil, rather than butter, and they use

then topped with crumbled pistachios.

cashews or almonds for their Kosher Pareve dessert.

42 < FEB 2018 | bakemag.com

KONTOS FOODS

and almonds, then glazed with rosewater and honey syrup.

http://www.bakemag.com

bake - February 2018

Table of Contents for the Digital Edition of bake - February 2018

bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
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