Turkish Desserts & Baklava
First-Grade Walnut Home Baklava: Quality in a Traditional Recipe
What home baklava means, hand-rolled filo, the dough and resting, using starch, layering, buttering, cutting and baking.
5 min read
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baklava
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
43 articles
In this category
- Turkish Desserts & Baklava
First-Grade Walnut Baklava: Where the Difference Lies
The fat profile of walnut, the risk of rancidity, kernel quality, the size of the chop, differences from pistachio, syrup, filo balance and storage.
5 min read
- Turkish Desserts & Baklava
First-Grade Antep Pistachio Baklava: For Special Occasions
The criteria of grading, the calibre and colour of Antep pistachio, the proportion of nut, filo count, choice of fat, syrup, presentation and storage.
5 min read
- Turkish Desserts & Baklava
Storing and Serving Şöbiyet
The structure of şöbiyet, the constraint clotted cream brings, the room-temperature limit, the fridge question, freezing, serving temperature, plating and timing a purchase.
5 min read
- Turkish Desserts & Baklava
How to Recognise Good Baklava: Seven Indicators
Seven indicators: the number of pastry layers, layer separation, pistachio colour, syrup balance, butter quality, the sound test and the mark on the plate.
6 min read
- Turkish Desserts & Baklava
Serving Cold Baklava: The Right Temperature and Timing
What cold baklava is, the use of milk, butter solidifying, the right serving temperature, resting, slicing and storage.
6 min read
- Turkish Desserts & Baklava
Midye Baklava Versus Classic Sliced Baklava
How the two are made, the rolling technique, pistachio content, syrup behaviour, portions, presentation and transport.
5 min read
- Turkish Desserts & Baklava
Home-Style Baklava Versus Dry Baklava
Defining the two, syrup levels, pastry count and thickness, butter, moisture, shelf life, resistance to transport and which to choose when.
6 min read
- Turkish Desserts & Baklava
How Sarı Burma Is Made: The Role of the Rolling Pin
What the product is, the mechanics of the rolling technique, pastry thickness, butter, the gathering step, oven settings, syrup and how it differs from baklava.
6 min read