Dry Baklava (Shipping Baklava)

Dry baklava is an Antep baklava developed for sending to distant cities and abroad. The recipe is the same as square baklava; the difference is that the syrup is thicker and less is poured, and excess butter is drained off after baking. The result is a drier but still crisp, pistachio-rich baklava.

Why does it last longer?

Two things make baklava go stale: the pastry soaking up syrup and turning doughy, and the butter oxidising. With little syrup, dry baklava keeps its crunch for days; with the butter drained, it does not become heavy.

Who is it for?

• Deliveries that take 2 days or more by cargo
• Gifts for relatives abroad
• Office and meeting treats
• People who find baklava too syrupy

Freshness

10 days at room temperature with the box closed. Before serving you can warm it at 150 °C for 3–4 minutes and drizzle a spoonful of warm syrup over it.