The Baklava Company
Menu with Prices in the UK

Authentic Gaziantep square baklava made with 40 hand-rolled phyllo sheets, early-harvest emerald Antep pistachios, and Urfa clarified butter in pure sugar syrup.

Hand-packed embossed presentation gift tin containing approximately 16 pieces of freshly baked Antep pistachio square baklava.

One kilogram celebration box featuring 32 pieces of authentic Gaziantep pistachio baklava, vacuum-sealed for maximum freshness.

The greenest pastry in Turkey: 90% pure emerald green Antep pistachio paste rolled inside a single sheer translucent layer of phyllo pastry.

Elongated triangular wedge of 40-layer Gaziantep baklava packed with crushed Antep pistachios, served warm from the stone oven.

Warm triangular carrot-slice baklava split open tableside and filled with a thick slab of stretchy, mastic-scented Maraş goat milk ice cream.

Handcrafted clam-shell shaped baklava filled with traditional semolina kaymak clotted cream and coarsely crushed emerald pistachios.

Crimped circular nest of crispy folded phyllo pastry crowned with whole roasted Antep pistachios and light lemon syrup.

Puff pastry triangles stuffed with rich semolina clotted kaymak cream and ground pistachios, baked until deeply golden.

Classic diamond-cut baklava layered with fragrant Anatolian mountain walnuts, clarified butter, and pure cane sugar syrup.

Presentation box containing 16 pieces of crisp walnut diamond baklava baked with pure clarified Urfa butter.

Flaky phyllo triangles stuffed with smooth semolina milk kaymak cream and crunchy crushed walnuts.

Curated selection featuring 4 Pistachio Squares, 4 Walnut Diamonds, 2 Pistachio Rolls, and 2 Bülbül Yuvası nests.

Delicate phyllo rolls packed with seasoned walnut filling, inspired by Ottoman palace banquets.

Chilled pistachio baklava steeped in cold whole milk and sweet cream, finished with a velvet dusting of Belgian dark chocolate shavings and cocoa.

Large sharing tray of chilled milky chocolate pistachio baklava, kept cold on ice for instant dessert enjoyment.

Crisp phyllo pastry baked with 70% dark Belgian cocoa powder in the dough, filled with roasted Antep pistachios and dark chocolate ganache.

Phyllo layers filled with crushed Biscoff spiced cookies and pistachios, topped with melted white chocolate and caramelized biscuit crumb.

Naturally pink ruby cacao infused pastry layers filled with emerald pistachios and wild berry notes.

Golden baked shredded spun wheat pastry layered with whole roasted Antep pistachios, soaked in fragrant lemon sugar syrup.

Twisted rope of shredded kadayıf pastry densely packed with vibrant emerald pistachios, baked extra crisp in clarified butter.

Shredded kadayıf pastry pan-baked to order with unsalted molten stretchy Hatay cheese, soaked in hot sugar syrup, and dusted with pistachios.

Traditional Turkish slow-baked rice pudding with creamy whole milk and vanilla, broiled in a clay dish until deeply caramelized on top.

Thick mastic-scented caramelized milk pudding rolled with a charred golden-brown skin, dusted with ground cinnamon.

Balkan-inspired ultra-moist sponge cake soaked in a blend of three milks, topped with golden burnt caramel glaze.

Authentic stretchy Turkish goat milk ice cream pounded with natural mountain salep and mastic resin, served as a thick chewy slab.

Chewy Maraş ice cream churned with rich roasted Antep pistachio paste and crushed pistachio nuts.

Stretchy salep ice cream infused with roasted Black Sea Giresun hazelnuts.

Trio of authentic Maraş ice cream slabs (Plain Mastic, Pistachio, and Hazelnut) served with waffle crisps.

Handmade gelatin-free Turkish delight made with pure cane sugar, cornstarch, and packed with whole double-roasted Gaziantep pistachios.

Ruby-red Turkish delight flavored with tart wild pomegranate juice, packed with roasted pistachios and rolled in sour barberries.

Creamy marshmallow-textured mastic lokum finger roll stuffed with pistachio cream, rolled in crispy shredded toasted kadayıf pastry.

Traditional pink cubes infused with pure distilled rosewater from the rose fields of Isparta, dusted in fine icing sugar.

Embossed keepsake Ottoman tin filled with six assorted luxury Turkish delight varieties: Pistachio, Rose, Pomegranate, Hazelnut, Kadayıf, and Fig.

Tender hazelnut Turkish delight squares enrobed in a crisp shell of 54% Belgian dark chocolate.

Clear amber black tea double-brewed in a traditional samovar using Rize tea leaves, served in a crystal tulip glass with sugar cubes.

Pot of aromatic Rize black tea served with two traditional tulip glasses and Turkish delight cubes.

Finely ground Arabica coffee brewed in copper cezve pots in heated quartz sand, served with thick crema, water glass, and pistachio lokum.

Traditional sand-brewed coffee infused with freshly crushed green cardamom pods for an aromatic warming finish.

Sweet and tangy hot apple infusion made with dried Anatolian apples and cinnamon.

Thick comforting hot winter drink made with wild mountain orchid root flour, steamed whole milk, ground cinnamon, and chopped pistachios.

Gentle soothing herbal infusion of linden blossom flowers served with a drizzle of Anatolian pine honey.

Traditional frothy Turkish yoghurt beverage lightly salted and blended with fresh crushed garden mint.

Classic sweet-tart chilled nectar pressed from sour Morello cherries.

Legendary Turkish citrus and fruit-scented sparkling soda bottled since 1930.

Pure sparkling natural mineral water from the Turkish highlands.

Pure British natural spring water.