Baklava
Turkish Baklava
Nine Varieties, One Tradition
Layers of flaky phyllo, premium nuts, and golden syrup — the world's most famous dessert, handcrafted fresh every day.
An Ottoman legacy
The Art of Baklava
From the palace kitchens of the Ottoman Empire to your table at 505 Fremont Street
Perfected in Ottoman Palaces
Baklava's history stretches across centuries and empires, but it was perfected in the palace kitchens of Istanbul's Topkapi. Ottoman pastry chefs competed to roll phyllo dough to translucent thinness — legend says a master baker could roll sheets thin enough to read a newspaper through. Layer after layer of this impossibly thin dough was brushed with butter, filled with ground pistachios or walnuts, and baked to golden perfection.
The finishing touch — a generous pour of sugar syrup or honey — transforms the crispy layers into a glistening, aromatic dessert. Turkish baklava is distinguished from other regional versions by its lighter syrup (never honey-heavy) and its emphasis on premium Gaziantep pistachios.
Nine Varieties, Fresh Daily
At Istanbul Mediterranean 2, we don't settle for one style of baklava. Our bakery case features nine distinct varieties, each handcrafted fresh. Start with our Double Pistachio or Double Walnut classics ($2.45 each) — pure expressions of the art. Try the elegant Mussel Baklava ($3.95), shaped like a shell and filled with pistachios, or the Diyarbakir Burma ($7.95), a hand-rolled spiral from Turkey's southeast.
For something different, our Chocolate Baklava ($2.45) adds a modern twist, while the Shobyet ($3.95) features velvety semolina cream between flaky layers. Every piece is made with real butter, premium nuts, and golden syrup — never shortcuts.
Turkish Baklava FAQ
More to Discover
Explore other authentic Turkish dishes at Istanbul Mediterranean 2
Visit Us
Try It at 505 Fremont
Walk-ins always welcome. For groups of 6+, call ahead to reserve.