Baklava is the ancestor of strudel. It was brought to Hungary by Turkish invaders in the 16th century.
A dessert cake of Turkey, Greece and the Middle East, created sometime before the 16th century. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped pistachios, walnuts, and/or almonds. After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in.
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