All Products

Homestyle baklava is a structure deliberately set apart from the master baker's version. A master rolls the pastry paper-thin and a tray can hold more than forty layers; pastry rolled at home is thic…

The choice of filling in baklava is not only a matter of taste; the oil content of the nut changes how the structure behaves. Walnut is high in oil and passes some of it into the surrounding pastry d…

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…

Almost the whole baklava family is made of pastry, nuts and syrup, with no dairy. Şöbiyet is the exception — its filling holds cream alongside the pistachio, which changes both the texture and the st…

Tel kadayıf is produced by a method entirely different from pastry. A liquid batter of flour and water is trickled in thin streams from a perforated vessel onto a rotating hot plate; the batter cooks…

The thinness of kadayif strands also makes them easy to influence from what surrounds them. Their surface area is very high; oil released by the filling spreads over the strands and turns into flavou…

The source of the pistachio used in baklava determines the colour of the product directly. Antep pistachios are smaller than other varieties and their kernels are markedly deep green; that colour is …

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…

Cold baklava is among the fastest-spreading Turkish desserts of recent years and shares only the pastry with the classic version. Chilled milk replaces sugar syrup; the pastry absorbs that milk and t…

Sarı burma stands out in the baklava family for its shaping technique. Pastry scattered with filling is wound round a thin rod, then pushed inward from both ends so that it gathers and folds over its…

Semolina is used in şekerpare dough, and that governs how the dessert behaves against syrup. Semolina is coarse-grained; it forms an open structure in the dough, and after baking those pores draw the…

Making a syrup dessert requires two separate skills: baking correctly and preparing the syrup correctly. In the syrup, the sugar-to-water ratio, the boiling time and the temperature difference all ch…