Pistachio Midye Baklava (Standard, Baked Frozen)
Midye baklava takes its name from its closed, curved shape. The pastry is wrapped over the filling and joined at both ends; unlike cut baklava the resulting form is closed on every side.
That closure changes how the syrup behaves. In cut baklava the syrup enters through the cut faces and reaches the filling; in midye it is absorbed only from the outer surface and the pistachio at the centre stays dry. The result is a structure syrupy and soft outside, dry and crisp within — two textures in one bite, and in a mixed box an experience distinct from the other pieces.
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 is wrapped over the filling and joined at both ends, closed on every side.
- Syrup is absorbed only from the outer surface, so the pistachio at the centre stays dry.
- The structure is syrupy and soft outside, dry and crisp within.
- In mixed boxes it offers a texture experience distinct from the other varieties.
Where To Use It
- Mixed baklava boxes
- With tea and coffee
- Café and patisserie displays
- Holiday and special-occasion catering
- Gift and box presentation
- Catering and event service
Wholesale Ordering & Storage
In mixed boxes, variety of form raises perceived value; closed and cut shapes together make the box look richer. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Where does the name midye come from?
From its closed, curved shape. The pastry is wrapped over the filling and joined at both ends.
Why does the centre stay dry?
Being closed on every side, the syrup is absorbed only from the outer surface and never reaches the middle.
Why include it in a mixed box?
Its closed form and two-layer texture offer an experience distinct from cut baklava.
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