“Baklava or baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman countries. It is a pastry made of layers of phyllo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey.”
– Wikipedia
I’ve been looking for the best baklava in New York. We’ve tried it from Whole Foods, the Garden of Eden, Zeytuna, a Greek restaurant called Lefteris in Tarrytown, and many other restaurants in New York. So far, none have surpassed the baklava from Cafe Rakka on St. Mark’s in NYC. For a mere $2, you’ll get a triangular slice of baklava – perfect layers of phyllo ‘sandwich’ a 1/2 inch layer of chopped pistachios, dressed with the right amount of honey.
In Connecticut? Try the petite baklava from Myrna’s, a Lebanese restaurant in Stamford.
Not around the Tri-State area, try Harry & David’s Original Baklava, $19.95 for a pound.
