Pistachio Dolama Baklava (Green Roll, Baked Frozen)
In dolama baklava the pastry wraps the filling along an axis to form a long cylinder. Sliced, the section that appears is entirely unlike classic cut baklava — there the filling is a thin band, while here it covers almost the whole section.
That governs both the appearance and the filling ratio of the product. The name green roll comes from it; seen by eye the section is green end to end. The high proportion of pistachio makes it one of the densest members of the baklava family and requires the portion to be kept small.
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?
- The pastry wraps the filling along an axis to form a long cylinder.
- Sliced, the filling covers almost the whole section.
- The name green roll comes from the section reading green end to end.
- A high pistachio ratio makes it dense, so the portion must be kept small.
Where To Use It
- Gift and box presentation
- Café and patisserie displays
- Holiday and special-occasion catering
- Restaurant dessert menus
- Corporate catering
- Catering and event service
Wholesale Ordering & Storage
Where the filling ratio is high the price per kilo is high too; keeping the portion small holds plate cost level with other baklava varieties. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Why is the section entirely green?
The pastry wraps the filling along an axis, so when sliced the pistachio covers almost the whole section.
Why should the portion be small?
The high filling ratio makes the product dense, so a small portion is right on both taste and cost.
How does it differ from classic cut baklava?
Form and filling ratio. In classic cut baklava the filling is a thin band; in dolama it covers the whole section.
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