Fresh Turkish Baklava

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, brushes each layer with syrup, and fills them with a substantial helping of the region's 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.

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.

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.