Baklava is one of Turkey’s most beloved desserts: no festive table or special occasion feels complete without it. But preparing authentic baklava at home is no simple task. The paper-thin layers of dough (known as yufka) must be rolled out with precision, rich syrup must be boiled to perfection, and after hours of care and craftsmanship, the fragrant, golden dessert finally makes its proud debut on the table. Once traditionally made at home, baklava today is more often purchased from professional patisseries, as its preparation requires significant skill. While the classic square-shaped baklava filled with pistachios or walnuts remains a favorite, there are various types of Turkish baklava -each with its own unique twist. Here are just a few of the most mouthwatering versions:
Sütlü Nuriye (Milky Nuriye)
One of the lightest baklava varieties, Sütlü Nuriye is filled with hazelnuts and a creamy milk-based custard, offering a delicate and refreshing sweetness.
Şöbiyet
This indulgent variety contains a semolina-based milk pudding (muhallebi) inside. Both pistachio and walnut versions are popular, loved for their soft texture and balanced flavor.
Bülbül Yuvası (Nightingale’s Nest)
Shaped like a round nest, this baklava features a hollow center filled with crunchy pistachios or walnuts. It’s as beautiful to look at as it is irresistible to eat.
Fıstıklı Katmer (Pistachio Katmer)
Layers of phyllo are filled with clotted cream and pistachios, then cooked in butter and sprinkled with powdered sugar. Best served warm, but delicious even when cooled.
Cevizli Burma (Twisted Walnut Baklava)
With spiraled layers and a generous walnut filling, this type is known for its perfect balance of crunch and sweetness, all wrapped in finely rolled yufka.
Çikolatalı Baklava (Chocolate Baklava)
A modern take on a centuries-old classic, this version adds rich chocolate to the traditional layers, introducing a whole new level of indulgence.
Kuru Baklava (Dry Baklava)
This syrup-light variation contains no cream and has a longer shelf life. Its crisp, dry texture makes it ideal for those who prefer a less sticky dessert.
Fıstıklı Gelin Bohçası (Pistachio Bride’s Bundle)
Delicate phyllo sheets are wrapped into bundles filled with clotted cream and pistachios. Labor-intensive but worth every bite, it’s a dessert made for special occasions.
Fıstıklı Dürüm (Pistachio Roll)
Finely ground pistachio paste is rolled into ultra-thin sheets of baklava dough. The result? A treat that’s visually stunning and bursting with flavor.
Fıstıklı Havuç Dilim Baklava (Carrot-Slice Pistachio Baklava)
Named for its wedge-like shape resembling a carrot slice, this variety is packed with large chunks of pistachio. Often served with clotted cream or milk ice cream, it’s a dessert that dazzles both the eyes and the palate.
Although these are the most common types of Turkish baklava, you can find many more in different cities and try other Turkish sweets. Watch your blood sugar level, if you intend to try all!
