Dish No. 73: Baklava at Güllüoglu
Today's pick: Baklava at Güllüoglu.
While the city doesn't lack for baklava, it doesn't necessarily abound with good baklava. Fortunately, the two outposts of Güllüoglu are doing their part to elevate the pastry to the ambrosial realm befitting a dessert that can trace its origins to the imperial kitchens of the Ottoman Empire.
Güllüoglu's baklava come in a mind-boggling variety -- possibly the most difficult thing about consuming them is deciding which ones to order. Pictured above, clockwise from bottom, are double-decker pistachio, cherry, and chestnut baklava. All are distinguished by crackly layers of phyllo dough that taste of good butter and honey, the latter applied with a liberal but not excessive hand. The fruit in the cherry baklava is juicy and vibrant, the chestnut is creamy and mellow, and the double pistachio bursts at the seams with bright green nuts that have been ground up and rest upon a pleasantly gooey foundation.
Güllüoglu's baklava can be ordered by the pound; together, these three cost around $5.
1985 Coney Island Avenue, Brooklyn
982 Second Avenue
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