Baklava  is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central and Southwest Asia.

The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish. The name baklava is used in many languages with minor phonetic and spelling variations.

In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts, almonds (parts of the Aegean Region) or a special preparation called “kaymak”.