Frequently asked questions
Ordering and delivery
When will my order arrive?
Orders placed Monday to Friday by 1 p.m. ship the same day, and Swiss Post usually delivers in 1–2 working days. Weekend orders ship on Monday, and nothing ships on public holidays.
Can I send baklava to a different address?
Yes. At checkout, tick the gift option and enter the recipient's address. The invoice comes to you, and no prices go in the parcel.
How much is delivery?
Nothing. Delivery to Switzerland and Liechtenstein is free on every order, with no minimum order value.
What if something is wrong?
Please email us at info@swissbaklava.ch within 24 hours of delivery and attach a photo. We review every case.
Do you deliver to Liechtenstein?
Yes, we deliver across Switzerland and to Liechtenstein, also free of charge.
How long does the baklava stay fresh?
Unopened, it keeps in the fridge for up to a month. Once opened, keep it well sealed and cool and enjoy it within a few days.
All about baklava
Is baklava vegetarian?
Yes, our baklava contains no meat products. All varieties may, however, contain wheat (gluten), milk (butter), egg, walnut and pistachio.
Does baklava contain alcohol?
No. The syrup is made from sugar, water and a little lemon.
Is your baklava halal?
Our baklava is made exclusively with ingredients that are permissible under Islamic dietary rules, with no pork products and no alcohol. We do not hold a halal certificate.
How long does baklava keep?
Up to a month unopened in the fridge. Once opened, keep it well covered in the fridge and enjoy it within a few days.
Should baklava be kept in the fridge?
Yes, we recommend the fridge, both before and after opening. For the best taste, take it out 15 to 30 minutes before serving.
What is the most popular type of baklava?
Pistachio baklava (Fıstıklı Baklava) is the undisputed classic. The Antep pistachio gives it its delicate aroma and typical green colour.
What is the difference between Midye Fıstıklı and Fıstıklı Baklava?
Fıstıklı Baklava is baked in layers on a tray, filled with pistachio and cut into diamonds. Midye Fıstıklı is shaped by hand into individual open shells, which makes it crisper, and in our bakery it is always filled with Antep pistachio.
Can I use puff pastry instead of filo?
You can, but the result won't be real baklava. Puff pastry rises a lot and turns airy, while filo forms thin, crisp layers that soak up the syrup. For the typical bite, filo or yufka is well worth it.
Why does baklava go soggy?
Usually the syrup was too warm or the baking time too short. Pour cold syrup over hot baklava, bake until golden brown and let it rest uncovered. Covering it while it is still warm traps moisture and softens the pastry.