Types of Baklava: 9 Classics Explained

Not all baklava is the same. Shape, pastry and filling give every variety its own character: sometimes paper-thin and crisp, sometimes rolled and moist, sometimes creamy. In our bakery we currently make five varieties by hand with Antep pistachios, walnuts, a blend of butter and vegetable oil, and house-made syrup. Here is a closer look at each, along with other well-known classics of Turkish baklava.

Fıstıklı Baklava (Pistachio Baklava)

The classic of all classics: layer upon layer of paper-thin pastry around a generous bed of Antep pistachios, cut into diamonds and soaked in syrup. Crisp on top, moist underneath, with the delicate, gently sweet aroma of green pistachio. The natural choice if you are trying baklava for the first time or giving it as a gift.

Yeşil Dürüm (Green Pistachio Dürüm Baklava)

Yeşil means green in Turkish, and that colour defines this variety: paper-thin yufka is rolled around a generous filling of finely ground, vivid green Antep pistachio, then cut into pieces. Each slice reveals a deep green centre with an intense pistachio flavour. Perfect if you love pistachio in its purest form.

Cevizli Baklava (Walnut Baklava)

Built just like pistachio baklava, but with a walnut filling. The walnut adds a gentle, slightly earthy note, so it tastes richer and a little less sweet. A good pick if you love baklava but prefer it on the less sugary side.

Midye Fıstıklı (Shell Baklava with Pistachio)

Midye means mussel in Turkish, and that is exactly what it looks like: the pastry is shaped by hand into an open shell and generously filled with Antep pistachio. Paper-thin and flaky outside, with a thick green layer of pistachio you can see from the very first bite. It looks festive on any plate and makes a beautiful gift.

Havuç Dilim Fıstıklı (Carrot Slice Baklava with Pistachio)

Baked in a round tray and cut into long triangles that resemble a slice of carrot, hence the name. The pistachio layer is especially thick, topped with fine, crisp pastry. Made for pistachio lovers who want the full, intense flavour.

Other well-known types

The following types are also classics of Turkish baklava. They are not currently part of our range, but they are well worth knowing.

Burma Fıstıklı (Twisted Burma Baklava with Pistachio)

For burma, the pastry is rolled around a pistachio filling and gently pushed together, which creates its typical twisted, crinkled surface. Crisp outside, moist inside and rich in pistachio. In Turkey it is also known as Fıstıkzade, a refined piece for special occasions.

Kadayıf Fıstıklı (Kadayif with Pistachio)

Instead of filo, this one is made with kadayif: fine strands of pastry filled with Antep pistachio in the tray, baked until golden and soaked in syrup. The result is golden, crisp strands around a moist centre, a completely different texture from classic baklava. If you have never tried kadayif, this is the place to start.

Şöbiyet (Şöbiyet with Semolina Cream and Pistachio)

Small pastry parcels filled with a soft semolina cream and pistachio. Creamy and crisp at the same time, and a little milder than the pure nut varieties. Perfect for anyone who loves desserts with a creamy heart.

Ceviz Sarma (Walnut Baklava Rolls)

Thin sheets of pastry are rolled around a generous walnut filling and cut into pieces. The rolls are crisp, compact and pleasantly nutty. They go beautifully with a glass of tea in the afternoon.

Which type is right for you?

For gifts we recommend pistachio: Fıstıklı Baklava, Midye Fıstıklı, Yeşil Dürüm or Havuç Dilim Fıstıklı look elegant and always go down well. If you prefer things less sweet, choose the walnut Cevizli Baklava. For parties, celebrations and larger groups, order several trays of different varieties so every guest finds their favourite.

We deliver every variety as a whole 2.2–2.4 kg tray in our dark green Swiss Baklava box. Orders placed Monday to Friday by 1 p.m. ship the same day, and delivery is free across Switzerland and to Liechtenstein.

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