Mini Handmade Walnut Baklava , 8 pieces - 10.50oz - 300g

Ürün Açıklaması

What is the Handmade Walnut Baklava? Baklava is a dessert made from layers of filo pastry, filled with walnut and kaymak and sweetened with syrup. It is made from natural and fresh ingredients. The crunchiness of one bite of Baklava, its mild flavour melted in the mouth, its gloss and flavour and the texture of the syrup create a great sensation. So you can offer it in your very special days. The Baklava is a very known and preferred dessert in the whole world. When was Baklava discovered? It is confirmed that Baklava was known in the Central Asia 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 at that period. Baklava is growing in popularity. And besides, it was registered as the first Turkish product in 2003. Where is the Baklava’s birthplace? The birthplace of Baklava is Gaziantep, where Walnut Baklava is made in a very professional way. How does the Handmade Walnut Baklava taste and what are its benefits? The flavour of Baklava derived from its numerous contents. It is made from flour, amylum, baking powder, sugar, eggs, yogurt, vinegar, oil, butter and walnut. The fragant smell of the butter and the filling walnut give you a great sentation. It does not cause heartburn to you. What does determine the Handmade Walnut Baklava’s quality? The baklava is filled with the smell of walnuts originated in the Southeastern region of 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 Baklava 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. O...