Net Quantity (g/ml):
Number of slices: 26-28 pieces
Powdered sugar, drinking water, wheat flour, plain oil, sterilized milk, pistachio kernel, wheat starch, semolina, egg, table salt
The dough, carefully opened by the masters of Baklavaci Hacibaba, is blended with special semolina cream and plenty of pistachio. Offered to you with the recipe of Baklavaci Hacibaba, which has not changed since 1949.
Long Story Cut Short - Baklava
Baklava, which has existed since the Central Asian Turkish culture, had an indispensable place both in almost all the feasts of the palace and in the kitchen of the mansions in the Ottoman Empire. In addition, baklava was presented as a "special gift from the sultan to the Janissaries" in a ceremony called the Baklava Regiment every Ramadan during the Ottoman period. All these have transformed baklava from being an ordinary dessert into a special art of cooking with its own unique methods. Families have passed on the making of baklava from generation to generation for many years. One of them is the Baday family, which has been regarded as the Master of Baklava Making since more than 50 years. They have brought the Baklavaci Hacibaba brand to you from Ankara, the capital city of Turkey to all world.
Storage conditions and shelf life:
15 days provided that it is stored in a cool and dry place.