20% OFF Golda Seashell Baklava (12 x 350g) – Midye Baklava

Golda

Golda Seashell Baklava – Midye Baklava, Wholesale Case (12 x 350g)

9.26 lb

$221.18 $276.47 Save $55.29

In stock

Packaging type: Case (12 x 350g)

$18.43 Pack 12.35 oz (350g) $221.18 Case 12 x 350g $18.43 / pack

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Product details

Midye baklava is shaped like a seashell and filled with pistachios and a light semolina cream. Golda's is made with butter. 350g tray.

This listing is a wholesale case of 12 x 350g, suited to restaurants, cafés, markets, caterers and large households.

Key features

  • Seashell (midye) shape
  • With pistachios
  • 350g tray, frozen
  • Wholesale case of 12

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 350g per unit
Case pack 12 x 350g
Packaging Carton box
Storage Keep Frozen 0°F (-18°C)
Shelf life 24 months frozen; 15 days room temp
Ingredients Sugar, Water, Pistachios, Butter, Wheat Flour, Milk, Egg, Wheat Starch, Semolina, Salt, Lemon
Allergens Milk, Egg, Wheat, Pistachios
Product code DSG07
UPC 881428004975
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Gaziantep-Style Pistachio Baklava (Fıstıklı Baklava)

Gaziantep is the home of Turkish baklava: dozens of paper-thin layers, bright green Antep pistachios, clarified butter and cold syrup. The same filling is used for square, triangle (muska), seashell (midye) and lip-shaped (dilber dudağı) baklava; only the folding changes.

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

Ingredients

For the baklava

  • 1 lb (500 g) phyllo dough, thawed
  • 2 cups (250 g) Antep pistachios, finely ground (save some for garnish)
  • 1 cup (225 g) clarified 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 10 minutes, add the lemon juice and let it cool completely.
  2. Heat the oven to 350°F (180°C). Brush a 9 x 13 inch pan with butter.
  3. Layer half the phyllo sheets, brushing each with butter.
  4. Spread the pistachios evenly, then layer the remaining sheets, buttering each one.
  5. Cut into squares or diamonds all the way through and pour the remaining butter over the top.
  6. Bake 40–45 minutes until golden. Pour the cold syrup over the hot baklava and let it rest at least 4 hours. Sprinkle with ground pistachios.

Tips

  • Hot baklava, cold syrup: that's what keeps it crisp.
  • Serve with kaymak or vanilla ice cream and Turkish tea.
  • Short on time? Our ready-made Golda baklava just needs to come to room temperature.

Traditional Turkish home recipe, written by Shopping Halal.