The freshness and sticky syrup and aromas of the roasted pistachio leave you with an overwhelming desire to eat the entire tray. Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel.

The word baklava is first attested in English in 1650, 
a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑ/

The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 14th century mystic
Kaygusuz Abdal, a Turkish folk poet of the 14th century.