Turkish baklava, baked in San Diego.
Thin phyllo, butter on every sheet, a thick layer of nuts and syrup that soaks all the way through. Packed in boxes of 8 or 16 pieces.
Two boxes, one recipe
Online ordering opens soon. The prices are final.
Kat kat means layer by layer
That is how baklava is built. Six steps, and each one decides whether a tray comes out crisp or soggy.
Phyllo
Dough rolled thin enough to see light through, stacked sheet on sheet.
Butter
A light coat on every sheet. In the oven it turns to steam and lifts the layers apart.
Nuts
Chopped, not ground, so they keep their bite under the syrup.
The cut
Cut before baking, all the way down. Baked phyllo would shatter under a knife.
The bake
Long and even, until every layer is golden and dry, not only the top.
Syrup
Cool syrup over hot pastry, then a long rest, so it soaks in and the top stays crisp.
Baked in San Diego
Every box is made in a licensed commercial kitchen in San Diego, California, and shipped from there to addresses across the United States.
Questions about an order, a big occasion or what goes into the box? Write to [email protected].
About our kitchenA box worth bringing
Sixteen pieces fill the full box; eight fill the half. Either one is a good thing to arrive with: for a dinner, a holiday, a thank-you, or a long afternoon with tea.
Good to know
Where do you ship?
Within the United States. Boxes ship from San Diego, California. Shipping options and costs are shown at checkout.
How long does baklava keep?
Several days at room temperature, loosely covered. Skip the fridge: it hardens the syrup and dulls the crisp layers. See shipping and keeping.
What is in it, and what allergens?
Pistachios, clarified butter, pure cane sugar, phyllo dough (wheat), water, lemon juice and honey. Contains wheat (gluten), tree nuts (pistachios), milk, soy and honey. May contain traces of peanuts and other tree nuts.
How many pieces are in a box?
The full box holds 16 pieces (1 lb). The half box holds 8 pieces (1/2 lb).