Golden Slice of Turkish Cuisine: Carrot Slice Baklava

Carrot slice baklava, which has a special place among the traditional desserts of Turkish cuisine, attracts attention with its taste and eye-catching presentation. This flavour, which emerges with the combination of thinly rolled phyllo pastry, pistachios and natural sherbet, takes its name from the elegant triangular shapes of its slices. It leaves an unforgettable mark on your palate with every bite.

The Secret of Carrot Slice Baklava

Carrot slice baklava is one of the centuries-old traditional recipes and is a product of craftsmanship and meticulous workmanship. The 40 layers of thin phyllo that make up the unique texture of the dessert is one of the most important elements that make baklava special. The syrup prepared with natural sugar poured over it gives baklava a balanced sweetness and softness.

In addition to its flavour, baklava is a cultural heritage and has been recognised worldwide by being included in UNESCO's Intangible Cultural Heritage List.

Why is carrot slice so special?

Carrot slice baklava makes a difference with its perfect appearance as well as its unique flavour. The bright green of the pistachios between the triangular slices and the shimmering golden colour of the syrup on top transform the dessert into a work of art. This dessert offers you both happiness and a nostalgic experience with every bite.

Premium Ingredients for a Superior Taste

The quality of carrot slice baklava lies in the careful selection of its ingredients:

• Pistachios: Fresh and flavorful, bringing the dessert to life.
• Phyllo Dough: Silky thin layers, up to 40 sheets in each baklava.
• Ghee: Natural and additive-free, providing richness.
• Sugar: Pure and natural, balancing the flavors.

These ingredients come together to create a dessert that delights with every bite.

Ingredients: Flour, eggs, salt, water, starch, sugar, ghee, and pistachios.

Storage and Shelf Life: Since carrot slice baklava contains sugar, it is best consumed fresh. 

Its shelf life is short, and proper storage is key to preserving its crunchiness:

• Store baklava in an airtight container at room temperature.
• Avoid refrigeration unless necessary; if refrigerated, consume within 5 days in winter or 3 days in summer.
• For the best experience, slightly warm the baklava before serving, as the natural ghee may solidify in cooler temperatures.