Ev Baklavası with Walnuts
Homemade-style baklava
Cevizli ev baklavası: juicier, with large pieces of walnut and cut into diamonds – the way it is made at home.
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
Ev baklavası is baklava the way many families make it at home: with large pieces of walnut instead of finely chopped walnut, more şerbet and therefore especially juicy. It is cut the classic way, into diamonds. If you like your baklava rich and soft rather than dry and crisp, this is your variety.
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.
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.
