Name: Şerifoğlu Café & Patisserie
Address: Slotermeerlaan 115, 1063 JN Amsterdam, Netherlands, Amsterdam, Netherlands
Telephone: 020 611 0328
Price range: $$
Rating: 3.2

Netherlands

Şerifoğlu Café & Patisserie

El baklava es un postre delicioso elaborado con capas de masa filo entrelazadas con nueces picadas, todo bañado en un almíbar dulce y viscoso. La popularidad del baklava ha traspasado fronteras, regiones y grupos étnicos para convertirse en un postre cuyo origen e invención reivindican numerosos países. Es probable que tenga un origen asirio, que se remonta al siglo VIII, desde donde se extendió por toda la región hasta Grecia. Los griegos alteraron la receta y crearon las láminas finas, conocidas hoy como masa filo, pero se cree que el baklava actual es una creación turca original. Sin embargo, es casi imposible determinar el lugar exacto de origen del baklava, y el debate sobre su autenticidad aún continúa entre Turquía y Grecia. Tradicionalmente, el baklava se hace con láminas de masa fina como el papel en la base, seguidas de nueces picadas y luego cubiertas con capas adicionales de masa. La otra forma tradicional sugiere alternar capas de masa filo con capas de nueces picadas. El baklava original y auténtico siempre debe tener un relleno a base de frutos secos, normalmente nueces, avellanas o pistachos, pero las versiones modernas han introducido rellenos inusuales como albaricoques, chocolate e incluso galletas molidas. El postre se prepara típicamente en bandejas grandes y luego se corta en cuadrados, triángulos o rombos antes de rociarlo con un delicioso almíbar hecho con agua y azúcar o miel. Muy a menudo, el almíbar se aromatiza con rodajas de limón, agua de rosas, canela o cardamomo. Se supone que cubre toda la bandeja y mantiene la delicada masa suculenta, creando una cubierta dulce y jugosa a su alrededor. El baklava iraní o persa se diferencia porque es más seco y ligero que otras variedades regionales, y a menudo se aromatiza con agua de rosas. Aunque alguna vez se consideró un capricho decadente que disfrutaba principalmente la aristocracia, el famoso baklava es ahora un dulce tradicional y un postre que se ofrece en numerosos restaurantes orientales, turcos o griegos. También se suele encontrar en pastelerías de toda la región de los Balcanes hasta Oriente Medio.

Baklava

<p>Tres leches cake is a dense, moist dessert consisting of a sponge cake covered with three types of milk: evaporated, condensed, and whole milk. Although its origins are quite murky, most sources claim it was invented in Nicaragua, but the cake is popular throughout Central America, the United States, and Europe, where it is a staple at numerous celebrations and festivities. It is believed that the original recipe was first printed on milk cans in Latin America, to promote the use of the product, and as a result, the milk companies boosted their milk sales.</p>

Tres Leches Cake

<p>The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries. It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation. However, it is almost impossible to pinpoint baklava's exact place of origin, and the debate about its authenticity is still going on between T&uuml;rkiye and Greece. Traditionally, baklava is made with sheets of paper-thin pastry at the bottom, followed by chopped nuts which are then topped with additional pastry layers. The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies. The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom. It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water. Even though it was once regarded as a decadent treat that was mostly enjoyed by the aristocracy, the famous baklava is now a traditional pastry and a dessert offered in numerous Oriental, Turkish, or Greek restaurants. It is also often found in pastry shops across the Balkan region all the way to the Middle East.</p>

A classic baklava with pistachios. Pretty nice. Crunchy and full of pistachios.

For me it has some sugar that annoys you after second bite. It needs more butter.

There are better places in Turkey but for the Netherlands this is acceptable.

This is simple yet still a quite good dessert for me. There are multiple versions of it. 

At this day I ate the ones with pistachios. The cake was normal and nothing special. Pistachios were fresh.

I recommend it if you want something niced not too sugary. The cream next to it was necessary at all.

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