Which Baklava Should I Choose?

We make 11 varieties in Gaziantep. Four quick questions narrow them down, and the list below compares them side by side.

1. A box or a tray?

• Box (500 g or 1 kg): for your own table, a host gift or a first try. A 500 g box holds about 4 to 13 pieces depending on the variety.
• Tray (2 kg to 4 kg): for gatherings, holidays and office treats. A 2 kg tray of classic pistachio baklava holds about 40 to 45 pieces. See all trays →

2. Syrupy or dry?

• Syrupy (classic): soft, juicy layers finished with syrup. Most of our varieties are made this way.
• Dry: less syrup, crisper layers and a lighter sweetness. Choose Dry Baklava or Special Dry Baklava if you find classic baklava too sweet, or if you want it to keep a little longer.

3. Which shape?

• Classic square slices: Pistachio, Walnut, Dry, Special Dry, and Special Square (tray only).
• Carrot Slice: large triangular pieces with a thick pistachio layer. There are no carrots in it; the name comes from the shape.
• Pistachio Rolls: thin rolls packed with pistachio.
• Burma Kadayıf: fine strands of kadayıf pastry rolled around a pistachio filling.
• Şöbiyet: folded, pillow-like pieces with a generous pistachio filling.
• Mussel (Midye): shaped like a mussel shell.
• Bülbül Yuvası (Nightingale's Nest): nest-shaped pieces with a pistachio filling (tray only).

4. Pistachio or walnut?

Every variety is made with Antep pistachios except Walnut Baklava, which is filled with Turkish walnuts and has a milder, earthier taste.

Compare all 11 varieties

Piece counts are approximate and vary slightly from batch to batch.

Şöbiyet or Special Şöbiyet?

Both are the same folded shape. Special Şöbiyet has an extra-generous pistachio filling, so each piece is richer.

Still not sure?

Start with a 500 g box of Pistachio Baklava, the classic Gaziantep baklava. If you want to try two styles, pair it with Dry Baklava to taste the difference between syrupy and dry.