Baklava is cherished in Türkiye's culinary heritage. This rich, flaky pastry layered with nuts and drenched in syrup is much more than just a sweet treat—it is a symbol of celebration, hospitality, and tradition. From the bustling bazaars of Istanbul to the streets of Gaziantep, baklava is a beloved dessert that transcends regional boundaries and carries the stories of Türkiye's history, culture, and artistry.
The origins of baklava are as layered as the dessert itself, with roots tracing back to the kitchens of the Ottoman Empire and even further into ancient Mesopotamia. However, baklava evolved into the sophisticated delicacy we know today in Türkiye. The art of making baklava flourished in the imperial kitchens of the Ottoman sultans, where skilled chefs crafted elaborate versions to serve royalty. Over time, this once-exclusive treat became a staple of Turkish households, enjoyed during special occasions such as weddings, festivals, and religious celebrations.
Here’s your guide to exploring eight types of baklava, each with its own story.
Recognised as the crown jewel of Turkish baklava, Gaziantep Baklavası holds a protected geographical indication status. This pistachio-packed delight hails from Gaziantep, the baklava capital of Türkiye. What sets it apart is premium Antep pistachios layered with paper-thin phyllo dough and clarified butter.
This dry baklava is less syrupy than its counterparts, focusing on a crisp and flaky texture. It’s ideal for long journeys or as a gift since the reduced moisture content ensures a longer shelf life. While it retains the classic nut filling—usually pistachios or walnuts—the reduced syrup allows the natural flavours of the nuts and butter to shine. Dry baklava is especially popular in Turkey for its portability and unique crunch.
Simple yet satisfying, Basma is a traditional baklava variant made with fewer layers of phyllo dough but abundant finely chopped nuts. Typically prepared with walnuts or pistachios, it offers a crunchier texture than its buttery counterparts. Basma is ideal for those seeking a lighter yet equally flavourful baklava experience, often served with Turkish tea.
A modern twist on a centuries-old dessert, Çikolatali (chocolate) baklava is a favourite among younger generations and chocolate lovers. Layers of phyllo are interspersed with chocolate chips or cocoa-infused fillings, creating a delightful fusion of traditional and contemporary flavours. A drizzle of chocolate syrup often replaces or accompanies the traditional sugar syrup, adding to its decadence.
For a lighter and creamier take on traditional baklava, try Sütlü Nuriye, which translates to "Milky Nuriye" or milk baklava. This variation replaces the heavy sugar syrup with milk-infused syrup, resulting in a softer texture and a subtle sweetness. Originating in the mid-20th century, it became a beloved alternative when pistachios were scarce during economic hardship.
Popular in regions where pistachios are less abundant, Cevizli or walnut baklava is an equally delicious alternative. The earthy flavour of finely crushed walnuts pairs beautifully with the buttery phyllo layers. The syrup, often infused with a hint of lemon, enhances the baklava's natural sweetness without overpowering the nuttiness. This type is less sweet than pistachio baklava, making it a hit among those who prefer a more balanced flavour profile.
Named for its shape rather than its ingredients, Carrot Slice Baklava (Havuç Dilimi) is a distinctive triangular version of this sweet treat. Made with generous layers of phyllo dough and filled with crushed pistachios, it’s a favourite for celebrations and special occasions. The unique triangular design ensures a crispier texture along the edges while the centre remains moist and syrupy. This variety is particularly popular in Gaziantep and is often served with a scoop of creamy Turkish ice cream (dondurma) on the side for added indulgence.
While not a traditional baklava, Burma Kadayif is made from kadayıf dough, rolled and filled with nuts, and baked to golden perfection. Its spiralled shape adds to its appeal, and using pistachios or walnuts gives it a robust flavour profile. Topped with syrup, it’s a must-try for those seeking a variation from classic baklava.
