Walnut Baklava Bold, earthy, deeply aromatic
Handcrafted. Forty layers of hand-stretched dough. Freshly crushed walnuts.
Pure ghee butter. A recipe that has never needed improving.
Saytad Signature
Walnut Baklava Cevizli Baklava
Our walnut baklava is built on the same exacting standards as our pistachio — forty sheets of hand-stretched phyllo, each brushed with pure ghee butter, filled with freshly crushed walnuts and finished with a warm, lightly spiced sherbet. Where pistachio baklava dazzles with brightness, walnut delivers depth: a rounder, earthier richness that many consider the more honest expression of the craft.
Full Transparency
Ingredients & Allergen Information
Full Ingredient List
- Yufka dough Wheat flour, water, salt, egg whites, trace of starch for dusting
- Pure ghee butter 100% clarified cow's butter, no added oils
- Turkish walnuts Freshly crushed, hand-selected walnuts (Juglans regia), unsalted and unroasted
- Sugar sherbet Local beet sugar produced in Turkey, water, a few drops of lemon juice to prevent crystallisation
- Walnut topping Additional finely crushed walnuts applied after baking
Allergen Information
Contains
Free of
Why It Tastes Different
Three Uncompromising Ingredients
Fresh Turkish Walnuts
We source only hand-selected Turkish walnuts, crushed fresh for each tray — never pre-ground, never stored once opened. A freshly crushed walnut has a clean, slightly bitter edge and a deep, oily richness that fills the entire pastry with aroma as it bakes. Pre-ground walnut loses this within hours of processing. We do not compromise on this.
Pure Ghee Butter
Every tray of our baklava is made exclusively with pure, clarified ghee butter — never margarine, never vegetable shortening. Ghee gives the dough its characteristic golden sheen, creates the delicate shattering crunch between layers, and carries the walnut aroma throughout. It is a more expensive fat, and a slower one to work with. We use it because there is simply no substitute.
Hand-Stretched Dough
Each sheet of yufka dough is hand-rolled and stretched to translucent thinness — thick enough to hold, thin enough to be almost transparent when held to light. This is a skill that takes years to develop and cannot be replicated by machine. Forty sheets are stacked, brushed with ghee, filled, and scored before baking. The result is a structure that holds its crunch for days.
The Craft Behind It
The Older Recipe, Honestly Made
Before pistachio baklava became the prestige product of Gaziantep's confectionery tradition, walnut baklava was the everyday standard across Anatolia. It is the version most Turkish families grew up with — baked at home for religious holidays, prepared in large trays for weddings, and shared without ceremony across neighbourhoods. It is baklava in its most honest, most direct form.
At Saytad, we apply the same uncompromising standards to our walnut baklava as we do to every product in our range. The dough is hand-stretched. The butter is pure ghee. The walnuts are crushed fresh for each production run — not the day before, not in bulk. The sherbet is made in-house, calibrated for the right sugar concentration and poured at the right temperature. These details are not visible in the final product. They are only apparent in the eating.
Walnut baklava is often underestimated precisely because it is familiar. That familiarity is earned. It is a product that has survived centuries because it is, in the right hands, genuinely excellent. Our aim is simply to be those hands — every day, without exception, in our Istanbul kitchens at Bahçeşehir and Yeşilköy.
Room Temperature
3 Days
Store in a cool, dry place away from direct sunlight
Refrigerated
Up to 10 Days
Extends life but dulls flavour and softens the crunch — use only when necessary, and always bring to room temperature 30 min before serving
Freezing
Not advised
Freezing compromises the texture of the dough layers
Best Enjoyed
Same day
Freshness is at its peak on the day of production
Ready to Experience It?
Same-day delivery within Istanbul. Nationwide shipping available.
Corporate and bulk orders welcome — contact us to discuss your needs.