Baklava is a sweet pastry made from many thin sheets of filo (phyllo) dough. It is filled with nuts and soaked with syrup or honey. In Istanbul, you’ll see it in cafés, bakeries, family tables, and gift boxes.
Key takeaways
- For a first taste in Istanbul, try Karaköy Güllüoğlu (Karaköy) or Hafız Mustafa 1864 (several central spots).
- Gaziantep-style pistachio baklava is famous; “Antep Baklavası / Gaziantep Baklavası” has protected status in the EU and the UK.
- Classic baklava uses buttered filo, pistachios or walnuts, and syrup. New styles may add chocolate or milk syrup.
- For crisp layers at home, butter each sheet, cut before baking, and pour syrup over hot baklava.
- Eat it slowly with plain Turkish tea or strong Turkish coffee.
A brief history of baklava in Istanbul
The full story of baklava is not settled. Many places in the region have long used thin dough, nuts, and sweet syrup. What we call baklava today is closely linked to the Ottoman period, with early written references appearing by the 1400s.
In Istanbul, palace cooks helped make paper-thin dough a fine craft. Baklava also became part of court life and public life. A famous Ottoman Ramadan tradition was the baklava procession, when trays were prepared in palace kitchens and presented in a formal ceremony.
The best baklava shops in Istanbul
Karaköy Güllüoğlu (Karaköy)
Karaköy Güllüoğlu says its Istanbul shop opened in 1949 and remains based in Karaköy. The company also notes it is separate from other businesses that use the Güllüoğlu name. Expect crisp layers and nut-heavy pieces, often with pistachio.
Hafız Mustafa 1864 (Eminönü and other locations)
Hafız Mustafa traces its history in Istanbul to 1864. It is known for baklava, Turkish delight, and classic milk desserts. Many people stop here for baklava with tea or coffee.
Other well-known options
If you want to compare styles, you can also try Köşkeroğlu and Bilgeoğlu (Kadıköy). Bilgeoğlu is often described as a family-run Gaziantep-style baklava shop that opened in 1956.
Traditional and modern baklava
Traditional baklava
The classic version has many layers of filo brushed with butter. It uses pistachios or walnuts. It is soaked with a syrup made from sugar, water, and a little lemon.
Modern twists
Some shops sell “dry” baklava with less syrup. Others make milk-based versions such as sütlü nuriye. You may also see chocolate-covered pieces.
How to make baklava at home
You need filo pastry, melted butter, chopped nuts, sugar, water, and lemon juice.
- Mix nuts with a little sugar and cinnamon (optional).
- Layer filo in a pan and brush butter between sheets.
- Add nuts, then repeat until the pan is full.
- Cut the tray into diamonds or squares.
- Bake until deep golden.
- Simmer sugar, water, and lemon to make syrup.
- Pour syrup over the hot baklava. Let it rest before serving.
How to eat baklava
Baklava is rich. Small pieces are enough. Let it sit for a few minutes so the syrup settles. Pair it with unsweetened tea or bitter coffee to balance the sweetness.
Health notes
Baklava is high in sugar and fat, so it is best as a treat. Nuts add some fiber and unsaturated fats. If you use honey, remember: do not give honey to babies under 12 months.
Festivals and events
Istanbul shops sell more baklava during Ramadan and major holidays. For a bigger food trip, Gaziantep is a UNESCO Creative City of Gastronomy (since 2015) and hosts large food events such as the GastroANTEP festival.
FAQs
What is baklava?
Baklava is a layered pastry made with filo, nuts, and syrup or honey.
Where can I find great baklava in Istanbul?
Many visitors start with Karaköy Güllüoğlu or Hafız Mustafa 1864, then try a few local shops in the neighborhood where they’re staying.
What makes Istanbul baklava special?
Istanbul is a crossroads city. Its bakeries show both classic Ottoman styles and newer variations, often served in cafés with tea or coffee.
Can I buy baklava to take home?
Yes. Most shops sell boxed baklava and can pack it for travel.
