Antep Baklavası
Anatomy of the Product
Antep Baklavası
Antep Baklavası
Its Story
It is Gaziantep's most renowned dessert; it is prepared by placing Antep pistachio and kaymak (clotted cream) between layers of thin phyllo dough.
Geographical Origin
Gaziantep, Türkiye
Ingredients / Steps
Durum Wheat → Flour → Egg + Salt + Water → Dough Dough → Dividing into Portions → Rolling with Starch → Ultra-Thin Phyllo Layers Phyllo Layers → Clarified Butter → Layering → Kaymak (Clotted Cream) + Antep Pistachio Top Layer → Clarified Butter → Slicing → Tray Preparation Oven → 200–300°C → 30–40 Minutes Baking → Golden Yellow Color Final → 102–110°C Syrup → Resting → Antep Baklavası (Antep Baklava)
How It Is Made
Thin dough layers prepared from durum wheat flour, eggs, salt, and water are laid out in a tray with clarified butter sprinkled between them, layered with kaymak (clotted cream) and Antep pistachio. It is baked for 30–40 minutes, after which boiling syrup at 102–110°C is poured over it. 1 kg of the product contains approximately 10–11% Antep pistachio, 12–13% cream, 15–16% butter, 35–36% syrup, and 25% flour.
Registration Information
Geographical Indication — File No: C2005/005, Application Date: 28.03.2005, Registration No: 95, Registration Date: 04.01.2008, Status: Registered, Applicant: Gaziantep Chamber of Industry
Gaziantep Sanayi Odası tarafından tescil ettirilmiştir.
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