Dolma

Baklava is a delicious pastry made with layers of filo dough, nuts, and sweet syrup. It is a popular dessert in many Middle Eastern and Mediterranean cuisines.

Baklava is made by layering sheets of filo dough, spreading a mixture of nuts and spices in between the layers, and baking it until golden and crispy. It is then soaked in a sweet syrup made with honey or sugar.

No, traditional Baklava is not gluten-free as it is made with filo dough which contains wheat. However, there are gluten-free versions available that use alternative flours.

Baklava can last for up to two weeks if stored properly in an airtight container at room temperature. It is best enjoyed fresh, but can still be delicious even after a few days.

Yes, Baklava can be frozen for up to three months. Just make sure to wrap it tightly in plastic wrap or foil before placing it in the freezer.