Spotting real Antep baklava
The pistachio should be deep green, not yellowish; the pastry crisp and dry to the touch; the syrup light — Antep baklava is never soggy. The butter is clarified sheep's milk butter.
Antep baklava & Turkish sweets
Gaziantep baklava carries a European PGI: 40 hand-stretched yufka layers, clarified butter and green Antep pistachio. Aïntab works directly with artisans in the city.
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Classic shapes
Kare (square) for the classic, havuç dilim (carrot slice) loaded with pistachio, cream-filled sobiyet, bülbül yuvası (nightingale's nest) and triangular muska.
Storage & serving
Store at room temperature, never in the fridge — cold sets the butter. Best within 5–7 days, ideally warmed briefly in the oven.
FAQ
- Does baklava survive shipping?
- Yes, shipped in a rigid box it arrives intact; eat within the week.
- Can I freeze baklava?
- Yes, up to 2 months, then reheat 5 minutes at 150 °C to restore the crunch.
- Any alcohol or pork gelatine?
- No, none of our sweets contain either.