If you have only ever tried baklava from a grocery store or a generic bakery, you have not actually tried baklava. What you had was an approximation — sweet, perhaps, but missing the depth, the texture, and the character that makes real baklava one of the great pastries of the world.
This is the guide to understanding what baklava really is, where it comes from, and how to enjoy it properly.
Where Baklava Comes From
Baklava has been part of Turkish cuisine for centuries, with roots in the Ottoman imperial kitchens of Istanbul. But the city most associated with baklava excellence is Gaziantep — a city in southeastern Turkey that takes its baklava so seriously that it pursued and received a Protected Geographical Indication from the European Union. This means that only baklava made in Gaziantep using traditional methods and local ingredients can legally be called Gaziantep Baklavasi.
Golda, the brand we carry at QualitaMart, has been making baklava in Gaziantep since 1936. That is nearly 90 years of unbroken tradition.
What Makes Gaziantep Baklava Different
Three things set Gaziantep baklava apart from everything else:
First, the pistachios. Gaziantep produces a specific variety of pistachio that is smaller, greener, and more intensely flavored than the pistachios sold in most grocery stores. The natural oils are more concentrated, and the color is a vibrant, deep green. When you see real Gaziantep baklava, the pistachio filling looks almost luminous.
Second, the butter. Authentic Gaziantep baklava uses clarified butter from local cow and sheep milk — not vegetable oil, not margarine. The butter is what gives the pastry its richness and the filo its golden, slightly crisp layers.
Third, the syrup. Gaziantep baklava uses a lighter syrup than many other versions — just enough to hold the layers together and add sweetness without making the pastry soggy. Properly made baklava should be crisp on the outside, yielding in the middle, and never wet or overly sweet.
Pistachio vs Walnut — What Is the Difference?
Both are classic and both are delicious — but they are quite different experiences.
Pistachio baklava is lighter, brighter, and more delicate. The pistachio flavor is clean and slightly sweet, with a fresh nuttiness that makes each bite feel almost elegant. It is the version most associated with Gaziantep and the one most commonly served at celebrations.
Walnut baklava is deeper, earthier, and more robust. The walnuts have a natural bitterness that balances the sweetness of the syrup beautifully, creating a richer, more complex flavor. It is the choice for people who find pistachio baklava too delicate and want something with more substance.
The Different Shapes of Baklava
One of the things that surprises many people is that baklava is not just one thing. There are many different styles, each with its own character:
Classic Diamond (Havuc Dilimi) — the most recognizable shape, cut into diamond or triangle slices. Crisp layers of filo, generously filled with pistachios or walnuts, soaked in syrup.
Dilber Dudagi (Princess Baklava) — meaning "lips of the beauty" in Turkish, these are small oval pastries with a pinched center, filled generously with pistachios. One of the most elegant and visually striking varieties.
Midye Baklava — meaning "mussel" in Turkish, named for its shell-like shape. Made with extra layers of filo and often filled with clotted cream (kaymak) in addition to pistachios. More labor-intensive than regular baklava — which is why it tends to be priced slightly higher.
Burma Kadaifi — made not with filo but with shredded wheat-like kadaifi pastry, rolled around a pistachio filling. Crispier and more rustic than traditional baklava, with a distinctive texture.
Soguk Baklava (Milk & Cocoa) — a modern interpretation, served cold with a milk and cocoa cream filling. Rich, creamy, and best enjoyed straight from the refrigerator.
How to Serve and Enjoy Baklava
Classic baklava is best enjoyed at room temperature. Take it out of the refrigerator and allow it to sit for 15 to 20 minutes before serving. This lets the butter soften slightly and the flavors open up.
If you prefer it slightly warm, place it in a low oven or a pan on the lowest heat for 2 to 3 minutes. The goal is only to let the butter and syrup melt slightly — not to cook or reheat it. Never use a microwave. Microwaving baklava makes the pastry soft, destroys the crisp layers, and ruins the texture entirely.
Soguk Baklava and Trilece (Tres Leches) are served cold — do not warm these. They are designed to be enjoyed straight from the refrigerator.
Where to Find Real Baklava in Cherry Hill, NJ
We carry a full range of Golda baklava at QualitaMart in Cherry Hill, NJ — including pistachio, walnut, Dilber Dudagi, Midye, Burma Kadaifi, and Soguk Baklava. All Golda products are 100% halal certified.
Available in-store and online at qualitamart.com with nationwide shipping. If you have never tried real Gaziantep baklava, there is no better time to start.