All Natural 100% hand-made baklava. No Glucose syrup, made with real sugar. Produced with butter. 300g/kg Antep pistachios used. Kept frozen.Ready to eat.

All Natural 100% hand-made kadayif. No Glucose syrup, made with real cane sugar. Produced with butter. 300g/kg Antep pistachios used as. Kept frozen.Ready to eat.

All Natural 100% hand-made baklava. Made with real butter and sugar. 30% walnuts used. Ready to eat.

All Natural 100% hand-made baklava. Made with real butter and sugar. 30% walnuts used. Ready to eat. The pieces in the tray may vary.

Katmer has been considered as the best Turkish sweet in all times. Prepared with world famous Antep pistachios and kaymak (thick milk cream) in a paper thin layer of handmade dough, this speciality sweet will be your favorite as well. Ready to eat in 5 minutes.

Kanafeh is popularly known to have originated in the Palestinian city of Nablus, and is the most representative and iconic Palestinian dessert. The Turkish variant of the pastry kanafeh is called künefe and 'Turkish Künefe' is a crispy, cheese-filled dessert made with 'kadayıf'.(half baked string- shaped dough). A layer of mild, stretchy cheese is sandwiched between two layers of buttery chopped kadayif, vermicelli-like strands of filo pastry. The kadayif is made in separate stalls near the bakeries, by cooking runny strings of batter on a circular griddle. As the dough firms, it’s scooped off the heat and set aside. The trick with cooking künefe is to know when the bottom layer of kadayif is golden brown and has fused — like a cross between pommes Anna and shredded wheat — into a crisp, even layer. That’s when the pie is flipped over and cooked to golden on the other side. While still hot, a mild sugar syrup is ladled over the künefe before it’s cut into pieces, sprinkled with chopped pistachios and it can be also served with clotted cream.

Turkish Sweet Pastry w/ walnuts. No Artificial Flavors. No Additives Hand Made.

All Natural Ingredients No Artificial Flavors No Additives. Hand Made. Ready to eat. Antepli Baklava is a New York / Brooklyn based company that aims making high quality baklava in the US baklava market. What makes Antepli different is the ingredients. Specially ordered from the land of Baklava, Gaziantep, natural and special ingredients makes huge difference. No preservatives or any other additives used in Antepli Baklava.

6 pieces of Sobiyet. We proudly present this sinfully crafted Sobiyet with pistachios. This product will be shipped frozen and most likely to be received at ambient temperature. The unconsumed portion can be re-frozen to be consumed at a later time with an amazing same freshness and taste.

All Natural Ingredients. No Artificial Flavors. No Additives. Hand Made. Ready to eat. 4 pc approximately 12oz.

Unlike the pistachio baklavas, this kind has more a lot more Antep pistachios filled in the paper thin layers of hand-made fillo dough. Basically the best taste of Baklava which belongs to only Antep region in Turkey. 12 oz includes approximately 10-12 pistachio rolls.

All Natural hand-made baklava produced by Seyidoglu, under Ipek brand in America. Kept frozen for freshness. 3 large pieces weigh around 0.8lb.

No Artificial Flavors. No Additives. Hand Made. Ready to eat.

No Artificial Flavors. No Additives. Hand Made. Ready to eat.

All natural hand-made assorted baklava. Package includes 4 pistachio baklava, 4 walnut baklava and a slice of pistachio kadayif. Kept Frozen. Produced by Seyidoglu under Ipek brand.

All Natural Ingredients. No Artificial Flavors. No Additives. Hand Made. Ready to eat.

This delicious European style birthday cake is produced by Seyidoglu under Ipek brand in America. Kept Frozen for freshness. We don't ship this product in order to prevent possible damage during transportation and it is only available at our location.

Güllaç is a Turkish dessert made with milk, pomegranate and a special kind of pastry sheets. Walnuts, pistachios, almonds and hazelnuts can be used in between the sheets. Since it is so lite and easy to digest, it is consumed especially during Ramadan. The taste is very refreshing and tasty.

This delicious European style birthday cake is produced by Seyidoglu under Ipek brand in America. Kept Frozen for freshness. We don't ship this product in order to prevent possible damage during transportation and it is only available at our location.

This delicious European style birthday cake is produced by Seyidoglu under Ipek brand in America. Kept Frozen for freshness. We don't ship this product in order to prevent possible damage during transportation and it is only available at our location.

Güllaç is a Turkish dessert made with milk, pomegranate and a special kind of pastry sheets. Walnuts, pistachios, almonds and hazelnuts can be used in between the sheets. Since it is so lite and easy to digest, it is consumed especially during Ramadan. The taste is very refreshing and tasty.

This is a cheese dessert which is famous for Kemalpasa, a district in Bursa although it’s produced and marketed in some regions. It is known as Kemalpasa Dessert. the most striking characteristic of the dessert is that it is produced from milk and cheese special to the region. It is a dry dessert which is produced according to its special technique from the paste molded with flour, daily fresh unsalted cheese, semolina, egg, water and baking power. Kemalpasa dessert can be held on the shelf for a year if it is protected under unhumid conditions between 20-25 C away from direct sun rays as wrapped. The dry desserts sorbeten later are wrapped as packages consisting of 24 - 50 pellets and marketed. On the wrap the recipe and info about the dessert exist. It is known all over the Turkey and eaten with relish.It is made by frying the paste prepared with flour,semolina,unsalted cheese,egg,water and baking powder after shaped out. The double baked dessert bides for 6- 12 months but local people prefer to consume soft single baked dessert. After boiled up in sorbet it is served with cream in winter and with ice cream in summer. The characteristic of the dessert is that it is produced from cheese made of the milk coming from the cows fed in Mustafakemalpasa district.

Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “sheh-ker-pah-reh” in Turkish.