Baklava (from the Farsi for "many leaves"), a pastry perfected by royal

bakers in the sultan's palace in Istanbul, consists of layers of phyllo

filled with nuts and spices and drenched in a syrup. It has become a
traditional Middle Eastern Rosh Hashannah and Purim treat but is
enjoyed at celebrations throughout the year. There are numerous
variations of baklava, many a closely guarded secret passed down
within families. A walnut filling is more prevalent in the Levant, while
pistachios and pistachio-almond fillings are preferred in Iran. Blanched
almonds are traditional on Rosh Hashannah to produce a light color so
that the year should be dulce y aclarada ("sweet and bright").
Sephardim refrain from serving dark-colored pastries such as those
made from walnuts on Rosh Hashannah, which would portend a dark
year. Although purists disdain anything except the classic nut filling,
some cooks innovated by adding such items as dates and chocolate
chips. Hungarians make an apricot version. This very rich treat is
usually served in small portions.