Walnut Baklava
Coarsely crushed fresh walnuts are layered between nearly forty sheets of dough rolled as thin as tulle, baked with clarified butter and left to soak up their measured syrup. Every bite brings together the rustling crispness of the pastry, the deep earthy aroma of the walnuts and a balanced sweetness. It reaches you with its syrup absorbed, sliced and ready to serve, and you can offer it alongside a cup of Turkish coffee as soon as you open it.
Size Options
Selected size: Small · 500 g
Baklava is a deep rooted Turkish dessert made by scattering plenty of filling between sheets of dough rolled as thin as tulle and sweetened with syrup. Gaziantep is regarded as the capital of this dessert thanks to its baklava craftsmanship that reaches back centuries. Although walnut baklava is a variety loved across Anatolia, in the hands of an Antep master it gains a distinctive balance and elegance.
In the traditional method the dough is rolled out with a thin rolling pin into nearly forty layers until it is almost transparent. Melted and clarified butter is brushed between the layers, eight to ten sheets are placed on the bottom and top, and coarsely crushed fresh walnuts are placed generously in the middle. The tray is sliced before it goes into the oven, baked until it turns golden and cold syrup is drizzled over it while it is still hot.
The earthy, slightly tannic aroma of the walnut combines with the crispness of the pastry, while the sweetness of the syrup stays measured. In every bite you feel the rustle of the layered dough and the richness of the walnut filling. Its flavour truly opens up when you serve it with a plain Turkish coffee or a strong tea.
At Antepside we prepare walnut baklava fresh every day. It reaches you with its syrup absorbed, sliced and ready to serve. You can place it on a plate and serve it as soon as you open it, or if you wish let it rest at room temperature for a few minutes to make its aroma even more pronounced.
This product contains Gluten, Milk and Tree nuts (walnut). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
- Gluten
- Milk
- Tree nuts (walnut)
Walnut baklava reaches you with its syrup absorbed and ready to serve. Consuming it within a short time preserves its flavour in the best way. You can store it in a cool and dry place or in a closed container in the refrigerator.
It is at its most delicious in the first days, so we recommend consuming it within a few days. If you wish, before serving you can warm it slightly in the oven or microwave for a few seconds to refresh the crispness of the pastry.
Similar Products
Desserts
Walnut Baklava (Raw)
The still unbaked version of the same deep rooted recipe. Layer upon layer of thin dough with coarsely crushed fresh walnuts, folded with clarified butter and sliced, arrives raw. The pleasure of baking and adding the syrup is entirely yours. You bake it in your own oven until the top turns golden, and the moment it comes out you drizzle its cold syrup over it little by little while it is still hot. The aroma of fresh baklava filling your kitchen is a bonus.
Desserts
Walnut Kadayif
A filling of coarsely crushed walnuts is placed between fine strands of kadayif dough poured strand by strand over a hot plate, then baked until both sides turn golden. The strands on the outside are crisp, the walnut filling inside is soft and satisfying, and the measured syrup coats the dessert without weighing it down. It arrives with its syrup absorbed and ready to serve, and you can offer it warm or lukewarm with a sprinkle of walnuts on top.
Desserts
Pistachio Baklava
The world famous crown of Gaziantep cuisine. Plenty of green Antep pistachios are scattered between sheets of dough rolled with a thin rolling pin until they turn transparent, baked with clarified butter and left to soak up their measured syrup. In the first bite the crispness of the pastry, the rich taste of the clarified butter and the aroma of fresh pistachios envelop the palate all at once. It reaches your table with its syrup absorbed, sliced and ready to serve.
Desserts
Pistachio Baklava (Raw)
The chance to bake the most magnificent form of Antep baklava on your own table. Dough rolled like tulle with plenty of green Antep pistachios, folded with clarified butter and thinly sliced, arrives raw. You bake it in a preheated oven until the top turns golden, and while it is still hot you drizzle its cold syrup over it. The joy of a kitchen filled with the aroma of pistachios and clarified butter is something else entirely.