Search locations or food
OR
Sign up
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas
Baklava | Traditional Sweet Pastry From Turkiye | TasteAtlas

Baklava

(Baklawa, Baghlava, اقلوا ,بقلاوة)

The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries.


It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation.


However, it is almost impossible to pinpoint baklava's exact place of origin, and the debate about its authenticity is still going on between Türkiye and Greece. Traditionally, baklava is made with sheets of paper-thin pastry at the bottom, followed by chopped nuts which are then topped with additional pastry layers.  Read more

The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies.


The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom.


It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water.


Even though it was once regarded as a decadent treat that was mostly enjoyed by the aristocracy, the famous baklava is now a traditional pastry and a dessert offered in numerous Oriental, Turkish, or Greek restaurants. It is also often found in pastry shops across the Balkan region all the way to the Middle East.

Baklava-infographic

Pairing tips

Tea

Oolong

Oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Falling somewhere between green and ... Read more

Fortified Wine

Tawny Port

Tawny is a variety of fortified port that is usually oak-aged for around seven years (Reserva), but vintages may extend to ten, twenty, and even over forty years ... Read more

Wine Appellation

Sauternes

This late-harvest dessert wine of Bordeaux is predominantly made with Sémillon, the region's rare golden-skinned white grapes affected by noble rot, though ... Read more

Wine Appellation

Moscato d'Asti

Made entirely from the Moscato Bianco grapes, Moscato d'Asti is a fragrant, not overly sweet fizzante (semi-sparkling) wine that is produced mainly in the province ... Read more

Serve with

Ale

Tripel

Belgian-style tripel is an approachable and easy-drinking beer style with high carbonation and complex flavors. They traditionally have high alcohol content, ... Read more

Recipe variations

  • 4.8

    Turkish Baklava

    READY IN 2h 15min

    Turkish baklava, as in the recipe adapted from Sultan's Kitchen: A Turkish Cookbook by Ozcan Ozan, typically has a pistachio filling. The recipe states clarified butter as an ingredient used to brush the layers of phyllo dough, which can easily be made at home. You will need first to melt a pound of butter over low heat. Once melted, you then remove the foam on the top and pour the yellow liquid in a separate bowl while making sure the milk solids that have set on the bottom of the pan are not disturbed. One pound of butter will give 1 1/2 cups of clarified butter necessary for the recipe.

  • 4.5

    Turkish Baklava with Homemade Phyllo Dough

    READY IN 4h 40min

    Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to make traditional Turkish baklava from scratch. It gives instructions on how to make the phyllo dough with flour, eggs, water, olive oil, lemon juice, and salt. When it comes to the filling, you can opt between pistachios or walnuts. 

Baklava Authentic recipe

PREP 45min
COOK 1h 30min
READY IN 2h 15min

Turkish baklava, as in the recipe adapted from Sultan's Kitchen: A Turkish Cookbook by Ozcan Ozan, typically has a pistachio filling. The recipe states clarified butter as an ingredient used to brush the layers of phyllo dough, which can easily be made at home. You will need first to melt a pound of butter over low heat. Once melted, you then remove the foam on the top and pour the yellow liquid in a separate bowl while making sure the milk solids that have set on the bottom of the pan ... Read more

WHERE TO EAT The best Baklava in the world (according to food experts)

1
Recommended by Veronica Meewes and 31 other food critics.
"My favorite iteration comes from Karaköy Güllüoğlu, accompanied by a generous dollop of kaymak that balances out the sweetness of the nuts and provides an airy contrast to the crisp, buttery layers."
2

Hafız Mustafa

IstanbulTurkiye
Hamidiye Cd. No:84
Recommended by Shoprs and 25 other food critics.
"Best Places to Buy Baklava in Istanbul: Hafiz Mustafa - You can’t miss Hafiz Mustafa in Taksim Square as it is one of the oldest baklava shops in Istanbul and a great spot for tea and cakes. There is a wide variety of flavors in Baklava at Hafiz Mustafa. Buy a single piece nibble on or choose a selection box which is an ideal Istanbul souvenir."
3

Kocak Baklava

GaziantepTurkiye
Ali Fuat Cebesoy Bulv.
Recommended by Elizabeth Field and 7 other food critics.
"I bit into the baklava, and the sensation was immediately fragrant from the pistachios, then buttery, then crunchy and finally intensely sweet, but not cloying. The explosion of thin, flaky layers shattering amid the sweet syrup went straight to my brain."
4
Recommended by Lonely Planet and 7 other food critics.
"The Çağdaş family's pistachio baklava is delivered daily to customers throughout Turkey. The secret of their success is fresh, carefully chosen ingredients."
5

Hamdi Restaurant

IstanbulTurkiye
Rüstem Paşa Mah.
Recommended by Susanne Fowler and 4 other food critics.
"Owner Hamdi Arpaci sells what may be the best baklava in Turkey."
6

Emiroğlu Baklava

IstanbulTurkiye
Murat Reis Mahallesi
Recommended by Adnan Öksüz and 3 other food critics.
"Turkey's best baklava."
7

Haci Bozan Ogullari

IstanbulTurkiye
Bahçelievler Mahallesi
Recommended by Sosyal Lezzet and 2 other food critics.
"The baklava, which is one of the best baklava of Istanbul, has as many varieties as it is delicious. Chocolate lovers will definitely fall in love with the chocolate baklava."
8
Recommended by Josh Friedland and 5 other food critics.
"Our favorite is the visneli, filled with sour cherries."
9
Recommended by Oğuz Yenihayat
"When it comes to Gaziantep and baklava, what first comes to mind is Güllüoğlu. The flour from the wheat of the Harran plain, the pistachios of Gaziantep and the butter of the Şanlıurfa region combined with the experience of more than a hundred years brings out such good taste."
10
Recommended by Zagat and 7 other food critics.
"These counter-serve cafes dole out what many consider the best authentic Greek food in Houston – from legendary gyros to outstanding baklava."

Ratings