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

A notável baklava é uma sobremesa deliciosa criada com camadas finas de massa filo entrelaçadas com nozes picadas, tudo mergulhado em um xarope doce e viscoso. A popularidade da baklava há muito tempo ultrapassou fronteiras, regiões e grupos étnicos para se tornar uma sobremesa cuja origem e invenção são reivindicadas por vários países. É provável que tenha origem assíria, datando do século VIII, de onde se espalhou por toda a região até a Grécia. Os gregos alteraram a receita e criaram as folhas finas, conhecidas hoje como massa filo, mas acredita-se que a baklava moderna seja uma criação turca original. No entanto, é quase impossível identificar o local exato de origem da baklava, e o debate sobre sua autenticidade ainda está acontecendo entre a Tüuml;rkiye e a Grécia. Tradicionalmente, a baklava é feita com folhas de massa fina como papel na parte inferior, seguidas de nozes picadas que são cobertas com camadas adicionais de massa. A outra maneira tradicional sugere camadas alternadas de massa filo com camadas de nozes picadas. O baklava original e autêntico deve sempre ter um recheio à base de nozes, mais comumente nozes, avelãs ou pistaches, mas versões modernas introduziram recheios incomuns, como damascos, chocolate e até biscoitos moídos. A sobremesa é normalmente preparada em bandejas grandes e, em seguida, é cortada em quadrados, triângulos ou formas de diamante antes de ser mergulhada em uma calda deliciosa feita com água e açúcar ou mel. Muitas vezes, a calda é aromatizada com fatias de limão, água de rosas, canela ou cardamomo. Supõe-se que cubra toda a bandeja e mantenha a delicada massa suculenta, criando uma cobertura doce e suculenta ao redor dela. O baklava iraniano ou persa se diferencia porque é mais seco e leve do que outras variedades regionais e, muitas vezes, é aromatizado com água de rosas. Embora já tenha sido considerado um deleite decadente apreciado principalmente pela aristocracia, o famoso baklava é agora um doce tradicional e uma sobremesa oferecida em vários restaurantes orientais, turcos ou gregos. Também é frequentemente encontrado em confeitarias por toda a região dos Balcãs até o Oriente Médio.

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>

Baklava

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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