10% OFF Golda Baklava w/ Double Walnuts 350g

Golda

Golda Baklava with Double Walnuts, 12.35 oz (350g)

0.77 lb

$9.24 $10.26 Save $1.02

In stock

Packaging type: Pack (12.35 oz (350g))

$9.24 Pack 12.35 oz (350g) $110.90 Case 12 x 350g $9.24 / pack

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Product details

Classic Turkish baklava made with butter and a double portion of walnuts, in a 350g (12.35 oz) tray of about 10 pieces.

Sold as a single unit: 12.35 oz (350g).

Key features

  • Double walnuts
  • Made with butter
  • 350g tray, frozen

How to enjoy

  • Serve at room temperature with Turkish tea or coffee.
  • Bring as a gift when visiting.

Product details

Brand Golda
Category Baklava
Net weight / size 12.35 oz (350g)
Packaging Small tray in carton box
Storage Keep Frozen 0°F (-18°C)
Shelf life 24 months frozen; 15 days room temp
Ingredients Sugar, Water, Walnuts, Butter, Wheat Flour, Egg, Wheat Starch, Salt, Lemon
Allergens Milk, Egg, Wheat, Walnuts
Product code DSG05
UPC 881428004913
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Homemade Walnut Baklava (Cevizli Ev Baklavası)

Turkish families make baklava at home for holidays: thin buttered phyllo layered with walnuts, baked until crisp and soaked in cold syrup.

Makes: about 30 pieces | Prep: 40 min | Bake: 45 min + 4 hr rest

Ingredients

For the baklava

  • 1 pack phyllo dough (whole sheets), thawed
  • 2 cups walnuts, finely chopped
  • 1 cup (225 g) butter, melted

For the syrup

  • 2½ cups sugar
  • 2 cups water
  • 1 tsp lemon juice

Instructions

  1. Make the syrup: boil the sugar and water for 10 minutes, add the lemon juice and let it cool completely.
  2. Heat the oven to 350°F (180°C) and brush a 9 x 13 inch pan with butter.
  3. Layer half the phyllo sheets in the pan, brushing every sheet with butter.
  4. Spread the walnuts evenly, then layer the remaining sheets the same way.
  5. Cut into diamonds or squares all the way through, then pour any remaining butter over the top.
  6. Bake 40–45 minutes until deep golden. Pour the cold syrup over the hot baklava and let it rest at least 4 hours.

Tips

  • The golden rule: hot baklava, cold syrup. That keeps it crisp.
  • Swap the walnuts for ground pistachios for Gaziantep-style baklava.

Traditional Turkish home recipe, written by Shopping Halal.