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.
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Selected size: Small · 500 g
Pistachio baklava is the world famous dessert of Gaziantep cuisine. Plenty of green Antep pistachios are placed between thin sheets of dough, brought together with clarified butter and syrup. This form, offered raw, brings to your table the pleasure of baking the city's masterful baklava in its freshest form in your own oven.
In the traditional method the dough is rolled out as thin as tulle, clarified butter is brushed between the layers and raw Antep pistachios are scattered generously. Eight to ten sheets go on the bottom and top, and the baklava is thinly sliced before it goes into the oven. The raw baklava we prepare reaches you at exactly this stage, ready to bake.
As it bakes in a home oven the aroma of pistachios and clarified butter fills the whole kitchen, and the pastry turns golden and crisp. Serving the warm slices made by your own hand with a plain Turkish coffee or tea is a pleasure of its own. You decide the amount of syrup to suit your taste.
At Antepside we send pistachio baklava raw, sliced and ready to bake. Bake it in a preheated oven until the top turns golden, and the moment it comes out drizzle your cold syrup over it little by little while it is still hot. It is ready to serve after resting for a few hours.
This product contains Gluten, Milk and Tree nuts (Antep pistachio). 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 (Antep pistachio)
Bake the raw pistachio baklava in a preheated oven at about 170 to 180 degrees until the top turns golden. Forty five to sixty minutes is usually enough. Take care not to open the oven door for the first half hour, so the layers rise nicely.
Before baking you can store it in the refrigerator for a few days, or for longer in the freezer. The most important tip is the temperature of the syrup. When the baklava comes out of the oven hot, drizzle cold syrup over it little by little, let it rest for a few hours and serve it that way.
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