Baklava

Layers of paper-thin filo pastry brushed with clarified butter, stacked with finely chopped pistachio (or walnut, depending on region), baked until the layers crisp into shattering shards, then drenched in hot lemon-and-honey syrup or sugar syrup scented with rose water. Served at room temperature, cut into diamonds. The signature is the layered contrast of crisp buttery pastry against the wet sweet syrup, with the nut filling adding savoury weight and the rose water (where used) bringing floral lift.