Baklava blog

Make baklava at home with filo, butter and pistachios: our baklava recipe for a whole tray, explained step by step, with tips to keep the layers crisp.

From pistachio baklava and Yeşil Dürüm to kadayif: nine well-known types of baklava, with their shape, filling and flavour explained, and the five we bake in our own bakery.

Weddings, Bayram or corporate gifts: baklava is a present that is always well received. Tips on choosing a tray, shipping it straight to the recipient and ordering at the right time.

Unopened, our baklava keeps in the fridge for up to a month. Here is how to store it properly and serve it at its best.

The two baklava classics: pistachio baklava (Fıstıklı) is sweeter and more intense, while walnut baklava (Cevizli) is rich and nutty. Which one suits you?

Baklava is a flaky, syrup-soaked pastry made from paper-thin filo, nuts and sugar syrup. Here is where it comes from, the main varieties and how best to enjoy it.