Havuç Dilimi
Baklava cut like a carrot slice
Havuç dilimi – cut like a carrot slice, generously filled with pistachio and less sweet.
No glucose syrupNo preservativesPure clarified butter
- No glucose syrup and no preservatives
- 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
The name comes from the cut: the pieces are cut from a round tray like carrot slices – wide at the edge, pointed towards the centre. Havuç dilimi is generously filled with pistachio and less sweet than classic baklava. In Gaziantep it is often eaten with kaymak, and that is how we also serve it in our shops.
What’s inside
Yufka (wheat flour), Boz pistachios from Antep (first grade), 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 (pistachio). 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. In Gaziantep it comes with a spoonful of kaymak.
Within Germany we ship with DHL; to other EU countries with DHL or DPD, depending on the country. 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
Discover more: Baklava guide – every variety explained · FAQ on shelf life, shipping and ingredients · Where does baklava come from? · Delivery across Germany & Europe
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.
