Baklawa: The Crown Jewel of Tunisian Pastry
This centuries‑old sweet treasure is one of our most precious culinary heritages.
Baklawa, a confection that has crossed borders, has become the undisputed queen of local pastry. Once a symbol of prestige under the rule of the Beys, it now carries the label of Tunisian artisanal know‑how and epitomises the festive spirit that is uniquely Tunisian.
Combining the delicacy of thin dough with the richness of dried fruits, baklawa is far more than a simple sweet… it is a symphony of senses, an epic that travelled from Turkish palaces to become a reinvented staple at our Eid celebrations and a privileged witness to our weddings.
The First Roots
The gently golden icon that makes gourmets’ hearts race tells the story of an entire gastronomic universe that is several hundred years old.
History reaches back to the Assyrian Empire in the 8th century BC, when the earliest ancestors of baklawa were an unnamed dish consisting of layers of flatbread stuffed with nuts and honey.
But the “revolution” did not take long! In Persian hands the sweet underwent a few transformations, with the introduction of spices to the honey‑laden nut‑filled bread.
By the Byzantine era, the Greeks fell under the charm of this confection—yet they found that a beautiful marriage of nuts and honey lost its finesse on a flat‑bread base, especially when spiced. This led to the birth of the fine pastry sheet.
Contrary to popular belief, it was indeed the Greeks who perfected the phyllo (or filo) dough, making the layers of flatbread far thinner and more refined. However, the dessert did not truly shine in Greece.
The Golden Age of Baklawa, known then as “Baklava,” unfolded during the Ottoman period, when the pastry acquired its modern form and became a staple of the imperial kitchens of Topkapi Palace in Istanbul. There it was regarded as a luxury dessert, served especially during the “Baklava Procession” presented by the Sultan to the Janissaries.
The “Tunisification” of Baklawa
This Greco‑Turkish sweet was introduced to Tunisia by Turkish soldiers and merchants during the Ottoman Empire in the 16th century, eventually becoming an essential part of Beylic cuisine.
Adopted by the court of the Beys of Tunis, the pastry turned into a refined specialty of high society, giving rise to one of its famous three‑color variants: Baklawa d’El Bey.
Nevertheless, in Tunisia baklawa never remained the exclusive domain of palatial courts and aristocracy. It quickly became a true symbol of celebration in the major cities—especially Tunis, Sfax, and Sousse. Over time, Tunisians democratized baklawa, preparing it in every corner of the country.
Tunisians adapted the original recipe by returning to a fine dough, but they did not adopt the ultra‑thin filo used extensively in Turkey, the Levant, and the Maghreb.
Moreover, while Eastern baklava often favours pistachios, the Maghreb version prefers almonds. The classic Tunisian style primarily uses:
- Almonds (the main nut)
- Smen (clarified butter)
- Rose water
- Hand‑crafted fine dough (prepared on the spot)
- Sugar syrup
Today, baklawa is the indispensable dessert for weddings and Eid Al‑Fitr. It is no longer limited to a single nut; modern Tunisian baklawa comes in many variations—pistachio, almond, hazelnut, and pine nut—delighting the most discerning palates.
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Baklawa remains a living testament to centuries of cultural exchange, a sweet that continues to evolve while preserving the soul of Tunisian festivity.
