Baklava with Walnuts
Paper-thin layers of yufka with finely chopped walnut – the other great baklava tradition of Gaziantep.
- Handmade in Berlin since 2009
- Dispatched within 24 h on working days, delivered in 1–3 working days
- Pay securely: card, PayPal, Klarna & more
About this variety
Next to pistachio, walnut is the second great baklava tradition of Gaziantep. Finely chopped walnuts between paper-thin layers of yufka, baked and finished with şerbet – milder and earthier than the pistachio varieties.
What’s inside
Yufka (wheat flour), walnuts, clarified butter (sade yağ) and şerbet made from pure sugar and water – no glucose, no additives, no preservatives.
Allergens: gluten (wheat), egg, milk, tree nuts (walnut). We cannot rule out traces of other allergens.
Shelf life & storage
At room temperature, well closed and out of the sun, our baklava keeps for about 30 days in winter and about 15 days in summer. It tastes best in the first few days.
How to enjoy it
At room temperature, with a glass of Turkish tea or a Turkish coffee. Traditionally baklava is eaten with the fingers – or a small fork.
We ship within Germany and to the EU with DHL. We dispatch orders within 24 hours on working days; delivery then usually takes 1–3 working days. Shipping costs depend on weight – see shipping information for details. Rather pick up? Simply call your nearest shop.
Sengüloglu Baklava, Inh. Murat Boyraci
Kottbusser Damm 32, 10967 Berlin, Germany
Craft
40 layers, by hand.
Every baklava starts with yufka that our masters roll out paper-thin with the oklava. The cross-section shows how the layers come together.
