[9] The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.

[14] The linguist Tuncer Gülensoy states that the origin of baklava is bakl-ı (feed) in proto-Turkish and suffixes -la-ğı are added.

[16] The three main proposals for the roots of baklava are the Greek placenta cake,[17] the Medieval Persian (Iranian) lauzinaj,[18] and the Central Asian Turkic tradition of layered breads.

[21] There are also some similarities between baklava and the Ancient Greek desserts gastris (γάστρις),[22] kopte sesamis (κοπτὴ σησαμίς), and kopton (κοπτόν) found in book XIV of the Deipnosophistae.

[8] Although the history of baklava is not well documented, its Turkish version was probably developed in the imperial kitchens of the Topkapı Palace in Constantinople (modern Istanbul).

[29] In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.

[33] Antiphanes, a contemporary of Archestratos, provided an ornate description of plakous:[33][34] The streams of the tawny bee, mixed with the curdled river of bleating she-goats, placed upon a flat receptacle of the virgin daughter of Demeter [honey, cheese, flour], delighting in ten thousand delicate toppings – or shall I simply say plakous?

In the Byzantine Empire, the traditional placenta cake (known as "koptoplakous", κοπτοπλακοῦς), a dish similar to baklava, was consumed.

[36][37][38] The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which food historian Patrick Faas identifies as the origin of baklava.

[17][39] Historian Andrew Dalby speculates as to why Cato's section on bread and cakes, which he describes as "recipes in a Greek tradition", are included in De Agricultura: "Possibly Cato included them so that the owner and guests might be entertained when visiting the farm; possibly so that proper offerings might be made to the gods; more likely, I believe, so that profitable sales might be made at a neighbouring market.

[31] The name (Greek: πλατσέντα) is used today on the island of Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.

After baking, a syrup, which may include honey, rosewater, or orange flower water, is poured over the cooked baklava and allowed to soak.

[67][68][69] Another variation is similar to the Greek style of baklava, which is supposed to be made with 33 dough layers, referring to the years of Jesus's life.

It is made with 25 dough layers, has a filling of cleaned and dried chopped walnuts, sugar and a syrup that is poured over the finished baklava consisting of honey and flowers.

[71][72] This type of baklava used to be prepared in the then-Armenian city of Bayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.

[91][92] Greek baklava is supposed to be made with 33 filo dough layers, referring to the years of Jesus's life.

[96] The cities of Yazd, Tabriz, Qazvin, Kashan and the Gilan province are famous for their baklava variations, which are widely distributed in Iran.

[97][98][99][100] Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced with saffron, cardamom or jasmine.

[103] When it is finished it is often garnished with chopped pistachios, rose petals, jasmine or coconut powder depending on the region.

[104] In Turkish cuisine, baklava is traditionally filled with pistachios, walnuts or almonds (in some parts of the Aegean Region).

[108] The city of Gaziantep in south-central Turkey is famous for its baklava made from locally grown pistachios,[109] often served with kaymak cream.

[113] Uzbek cuisine has pakhlava, puskal or yupka or in Tatar yoka, which are sweet and salty savories (börekler) prepared with 10–12 layers of dough.

[115] Owing to its ancient origins, Assyrian people today continue to enjoy baklava and eat it as part of their larger cuisine.