Walnut Home-Style Baklava The taste of Anatolian tradition
El yapımı. Rustic, hearty phyllo layers. Aromatic walnut filling.
A comforting classic rooted in Anatolian home cooking.
Saytad Signature
Walnut Home-Style Baklava Cevizli Ev Usulü Baklava
Before Gaziantep pistachios became synonymous with baklava, walnut was the filling of choice across Anatolia — and for good reason. Our Walnut Home-Style Baklava follows a traditional home recipe: generous layers of phyllo, a deeply aromatic walnut filling spiced simply with cinnamon, and a light syrup that lets the walnut flavour carry the piece. Rustic, hearty, and genuinely satisfying — the kind of baklava that reminds people of family tables and home kitchens.
Full Transparency
Ingredients & Allergen Information
Full Ingredient List
- Yufka dough Wheat flour, water, salt, egg whites, trace of starch for dusting
- Pure ghee butter (sade yağ) Clarified butter applied generously to every phyllo layer — the source of the golden colour and rich flavour
- Walnuts Fresh coarsely chopped walnuts (Juglans regia), unsalted — sourced from Turkey
- Cinnamon A touch of ground cinnamon in the walnut filling for warmth and depth
- Sugar syrup Local beet sugar produced in Turkey, water, a few drops of lemon juice to prevent crystallisation
Allergen Information
Contains
Free of
Why It Endures
Tradition, Simplicity & Warmth
Aromatic Walnut Filling
Fresh walnuts, coarsely chopped to preserve their texture, are seasoned simply with cinnamon — a combination that has defined home-style Turkish baklava for generations. The result is earthy, warm, and deeply satisfying in a way that is quite different from the pistachio versions.
Home Recipe Roots
This baklava follows the style of Anatolian home kitchens — thicker layers, a more rustic presentation, and a walnut-forward flavour that speaks of tradition rather than refinement. It is the baklava that generations of Turkish families made for celebrations and everyday gatherings.
Pure Ghee Butter
Like all Saytad baklavas, this product is made with pure ghee butter (sade yağ) — generously applied to every phyllo layer to achieve the golden colour, rich flavour, and satisfying crunch that define a properly made traditional baklava.
The Craft Behind It
A Recipe From Anatolian Homes
Long before Gaziantep baklava became internationally renowned, walnut baklava was the sweet of choice across the Anatolian heartland. Made in home kitchens with whatever ingredients were available — local walnuts, village wheat flour, a light syrup — it was a celebration food that did not require imported luxuries. The flavour it produced was different from the pistachio versions: earthier, nuttier, with a warmth that cinnamon amplified beautifully.
At Saytad, we honour this tradition by making our Walnut Home-Style Baklava the way it would have been made in a careful Anatolian home — thick layers of phyllo, fresh walnuts, a simple spicing, and a syrup that is just sweet enough to bring everything together without overwhelming the walnut. It is not trying to be a Gaziantep baklava. It is something else: a different kind of delicious.
This is also our most accessible product by price — not because it is lesser in quality, but because the walnut recipe reflects a tradition of generosity and simplicity. We make it fresh daily with the same care and integrity we bring to all our products. Those who grew up with walnut baklava will recognise it immediately. Those tasting it for the first time often find it the most immediately comforting of everything we offer.
Room Temperature
3 Days
Store in a cool, dry place away from direct sunlight
Refrigerated
Up to 10 Days
Extends life but dulls flavour — always bring to room temperature 30 min before serving
Freezing
Not advised
Freezing alters the texture of the phyllo layers and the walnut filling
Best Enjoyed
Same day
Freshness and crunch are at their 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.