Walnut Baklava (Standard, Baked Frozen)
The structure of baklava rests on three elements working together. The pastry is rolled paper-thin and stacked; fat is brushed between every sheet, keeping the layers from bonding and letting them puff separately in the oven. The third stage is syrup — poured over the baked pastry, it sinks between the layers.
The balance of those three defines the product's character. Too little fat and the layers stick into a doughy mass; too much syrup and they saturate and lose their crispness. In the right balance, baklava separates into its layers under a fork and each one is felt individually. Walnut is the most widespread baklava filling in Anatolia, giving a darker, earthier taste than pistachio.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Paper-thin sheets are stacked, with fat between them so the layers puff separately.
- Syrup is poured over the baked pastry and sinks between the layers.
- In the right balance, baklava separates into its layers under a fork.
- Walnut is the most widespread baklava filling in Anatolia, darker and earthier than pistachio.
Where To Use It
- With tea and coffee
- Café and patisserie displays
- Holiday and special-occasion catering
- Restaurant dessert menus
- Catering and event service
- Household use
Wholesale Ordering & Storage
Baked frozen baklava is thawed before service; with syrup desserts the thawing time and temperature directly affect how crisp the texture stays. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Why is fat brushed between the sheets?
It keeps the layers from bonding and lets them puff separately in the oven, which is how the layered structure forms.
When is the syrup poured?
After baking. The syrup sinks between the layers and completes the structure.
What is the difference between walnut and pistachio?
The filling and the taste. Walnut is darker and earthier; pistachio builds a lighter, greener profile.
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