Jufka, also known as yufka, fillo or phyllo, are paper-thin sheets of unleavened dough essential for making baklava and a host of traditional sweet and savory pastries and pies. Baklava is a sumptuous honey-drenched dessert of ground nuts and spices nestled between crispy layers of jufka dough. The first mention of phyllo dates back to 1473, in the Ottoman Topkapi Palace Kitchen Notebooks. And its first use is a recipe for baklava! Today, this delicious pastry is not only a Mediterranean, Middle Eastern and the Balkan classic, but one of the most popular desserts in the world. Jami Jufka for Baklava are paper-thin sheets of delicate phyllo dough, with just the right consistency for authentic old-world baklava. While walnuts are popularly used in this delectable dessert, a combination of chopped walnuts, pistachios and/or almonds will also work beautifully. Once you start researching Baklava recipes you will find myriad variations. Baklava is often seasoned with cinnamon, cloves or cardamom and bathed in a lemon-honey, rosewater or orange water simple syrup. Jami Jufka for Baklava can be folded, layered, ruffled and rolled with the ingredients of your choosing. Because Jufka is low in fat and cholesterol, it is a healthy alternative to regular and puff pastry dough.