Baklava pastry

Baklava pastry is made from thin phyllo sheets, filled with nuts, smothered in butter and soaked in sugary syrup.

I am sure internet is full information about baklava, where it originated from, different variations and tons of recipes so I won't bother you with that.

I was simply tired of hard, dry and sticky baklava. So I came up with yet another variation, a really good one. My baklava is soft and juicy and it literally melts in your mouth. I butter each sheet individually and then roll them one by one with the filling in the center. I pack each cut roll individually so that enjoying a piece of baklava doesn't have to be a messy situation and it can easily be enjoyed with one hand.

Each roll is equally filled with tons of nuts and each cut piece is 2.5 inches in length. For the folks who enjoy the traditional look I offer pistachio and walnut baklava made in layers, which are equally juicy and tasty.

Beside walnuts and pistachio I also use cashews and almonds, I am planning to experiment with other nuts and seeds in the near future, so stay tuned!

I buy all of the ingredients from local BJs and Costco. I do not use any form of corn syrup, corn starch, artificial coloring, sweeteners or any preservatives.

My baklava has a shelf life of 10 days stored in a tight container at room temperature or 15 days in the refrigerator.

Customer satisfaction is my priority, so please reach out to me for special orders, special variations of baklava and any other questions you might have.

I make my baklava fresh per order, so please consider that I will need one day to prepare, bake, cool and soak in syrup (ideally overnight) then shipping or deliver it the next day.

Thank you for visiting my page!