The Freshest Baklava On The Internet

To create the perfect moist-bottom, crisp-top baklava, we had to nail every step.

Each batch starts with 100 sheets of phyllo dough hand-rolled daily in Gaziantep, Turkey (the famed home of the world's best baklava). Made with an ultrafine-milled Turkish flour, the dough is strong enough to not break even when rolled to see-through thinness.

The rolled dough is then filled exclusively Antep Turkish Pistachios. The world's sweetest and greenest pistachios, the Anteps add unmistakable freshness and complexity to the bakalva.

Within hours, the now assembled baklava is flown in to Paterson, New Jersey. There, on Paterson's hallowed "baklava alley", the baklava is glazed and soaked in honey and syrup — ready to be shipped to you.

• 100 see-through sheets of phyllo.
• Hand-rolled in Gaziantep, Turkey.
• Filled with Turkish Pistachios.
• Flown in daily to New Jersey.
• Hand-glazed with honey and syrup.

Flown in daily from Gaziantep

Gaziantep, Turkey, is renowned for crafting the world's finest baklava, a tradition steeped in history. This is such an open secret that even most locals and connoisseurs across Turkey prefer their baklava flown in from Gaziantep.

This quality is a product of tradition, geography and unrelenting precision. In Gaziantep, ultra-fine milled flour creates whisper-thin phyllo sheets. Our artisan layers over 100 of these delicate sheets in each batch, bushes each layer with syrup and fills them with a substantial helping of the regions iconic Antep pistachios — famously the greenest, sweetest and hardest to open pistachios in the world.

Our Gaziantep artisan's baklava is not just a dessert; it's a celebrated piece of culinary art and science.

Filled only with Antep Pistachios

Our baklava is filled exclusively with the much-sought-after Antep pistachios — with no other nut or pistachio variety to muddy the flavor.

Known for their vibrant green hue, exceptional sweetness, and the effort it takes to crack them open, the Anteps are used generously, infusing our baklava with considerable complexity, a noticeable freshness and depth of flavor, making each bite a luxurious experience.

Hand-glazed in New Jersey

Flown daily from Gaziantep to Paterson's renowned Baklava Alley, our baklava undergoes a unique journey. In New Jersey, it's meticulously hand-glazed with honey-sugar syrup, a process exclusive to The Essential. This labor-intensive method ensures a crispy top and moist bottom, enhancing the delicacy's texture and taste to deliver an unparalleled culinary masterpiece.

The Purveyor's Note

"When I was living in Istanbul, I had a baklava dealer in Gaziantep in Eastern Turkey. A quick text and the freshest baklava would be flown across Asia Minor to my doorstep.

When I joined The Essential, I set out to bring that same experience to our members, and it took some optimization. The best baklava has to start in Turkey where the flour is specifically milled to a super fine powder to be strong enough to be rolled paper thin. From there, all one hundred layers of baklava are assembled with vibrantly green pistachios that can only be from Antep.

It’s flown to Little Turkey in Paterson, New Jersey where it is baked, soaked, and shipped out same day for ultimate freshness. The best baklava has a crispy top and syrup-soaked bottom with a layer of the most flavorful pistachios in the middle.

There’s a lot of baklava online from Gaziantep but working with a small family business, we’ve perfected the art of delivering the best Turkish baklava."

Joyce Kong
Product Chief And
Baklava Connoisseur

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