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What is it?
Baklava is a dessert made from layers of filo pastry, filled with pistachio and sweetened with syrup. It is made from natural and fresh ingredients produced in Turkey. The crunchiness of one bite of Baklava, its mild flavour melted in the mouth, and the texture of the syrup create a great sensation. So you can offer the Pistachio Sultan Baklava in your very special days and in business meeting with coffee. We do recommend you to taste it and invite you to pamper yourself.
When was Baklava discovered?
Although the point of origin of baklava is still questionable but it is confirmed that it was known in the Assyrian Empire and was entered the Turkish cuisine from that origin. It started to be known in the Ottoman Royal cuisine in the 17th century. At the end of that century Baklava festival was set to become one of the most irreplaceable ceremonies in the Empire. It was offered to the rich and upper class members in Topkapi Palace at that period. Baklava is growing in popularity. And besides, it was registered as the first Turkish product in 2003.
Where is the birthplace of Baklava?
The word Baklava is Turkish in origin and its birthplace is Gaziantep, where Pistachio Sultan Baklava is made in a very professional way.
How does it taste and what are its benefits?
The Pistachio Sultan Baklava is one of the most pleasant and unique tastes in Turkey. The flavour of Baklava derived from its numerous contents. It is made from flour, amylum, baking powder, sugar, eggs, yogurt, vinegar, oil, butter, and pistachio. The fragant butter gives you a great sensation. It is a high-calorie dessert.
What does determine its quality?
The baklava is filled with the smell of pistachios originated in Gaziantep, which is located in the Southeastern Anatolia.
The texture and the quality of its syrup determine its flavour. The syrup should not be so sweety or so sour. One of the important points in making Baklava is to make the layers so thin in order to make the dessert melts in the mouth.
Where is it made?
Baklava is preferred and tempted the palate of different people in the whole world.It is made by the most famous and dexterous chefs. Our production devision has the most technologically modern equipments which meet the international standards of Hygiene.
How is it made?
And we pour the melted butter on it. Then, we bake it in a hot oven on 170 degrees until the colour is golden, so we remove it from oven to add some more melted butter and put it back in the oven and bake it for 25 minutes.
The syrup: we boil a mix of 5 glasses of water and 4 glasses of sugar for 15 minutes then we add a few drops of lemon juice and boil it for more 1-2 minutes. We pour the syrup on the Baklava after removing it from the oven. It will be ready to be served after percolating the syrup into it.
What are the production steps of it?
After determining the amount of flour under computer-aided control, it is shaked in a double sifter and kneaded in very special machines. Then, it is flattened by the dough sheeter machines to a 5 mm thickness and then it is flattened by the rolling pins used by the chefs to a 5 micron thickness. Finally, it is shaped according to the sort of Baklava and baked in a hot oven.
What are the shelf life and the storage conditions of Baklava?
The shelf life of Baklava is 15 days as long as you keep it in a cool and dry place.
How is it packed?
We pack Baklava in a metal box, after vacuuming it in a very secure way.
Nutrition FactsServing Size:100 gramsAmount Per ServingCalories from Fat 0Calories 419KcalTotal Fat 24.15 gramsSaturated Fat 0 gramsPolyunsaturated Fat 0 gramsMonounsaturated Fat 0 gramsCholesterol 20.82 milligramsSodium 0.57 milligramsPotassium 2.15 milligramsTotal Carbohydrates 41.9 gramsDietary Fiber 0 gramsSugars 0 gramsProtein 7.43 gramsVitamin A 56.66iuVitamin C 0.08mgCalcium 11.82mgIron 1.28