Baklava: Turkey's Most Famous Dessert & How We Make It in Pattaya

Introduction

Of all the desserts in the world, few are as universally adored as baklava. This golden, syrup-soaked pastry, with its impossibly thin layers of phyllo, generous nuts, and fragrant syrup, has captured hearts from Istanbul to New York. In Turkey, baklava is not merely a dessert — it is a cultural institution, enjoyed at celebrations, given as gifts, and crafted by skilled pastry chefs who have dedicated their lives to its perfection.

At Istanbul Restaurant Pattaya, we are proud to serve authentic Turkish baklava — a rarity in Thailand, and a treat that dessert lovers should not miss. Our Carrot Slice Baklava (Havuç Dilim Baklava) is the signature variety found in the finest Turkish pastry shops, and at ฿250, it is one of the most indulgent and memorable desserts you will find in Pattaya.

The History of Baklava

The origins of baklava are hotly contested — Turks, Greeks, Arabs, and Armenians all have claims to its invention. What is certain is that layered pastry desserts were present in the Ottoman Empire by the 15th century, and the imperial kitchens of Topkapi Palace were producing baklava at an extraordinary scale for royal celebrations. The tradition of baklava-making in Turkey reached its zenith in the city of Gaziantep (known as Antep), which today holds a European Union geographical indication for its pistachio baklava.

The Ramadan tradition of baklava is particularly significant — during the holy month, the Ottoman sultans would distribute baklava to the Janissaries (elite soldiers) in a grand ceremony known as the Baklava Alayı (Baklava Procession). This tradition elevated baklava to a symbol of prestige, generosity, and celebration that persists in Turkish culture to this day.

Types of Baklava

How Baklava is Made

Authentic baklava making is a labour of love. The process begins with phyllo dough — paper-thin sheets of pastry that must be rolled or stretched to near-translucent thinness. A single tray of baklava typically contains 30-40 layers of phyllo, each one brushed with clarified butter (not regular butter, which contains too much water). The nut filling — ground pistachios or walnuts — is placed in the middle layers, and the whole assembly is then cut into the characteristic shapes before baking.

After baking to a deep golden colour, the hot baklava receives a generous pour of cold sugar syrup (or honey). The contrast between the hot pastry and cold syrup is crucial — it creates the characteristic soggy-crisp texture that makes great baklava so irresistible. The syrup is typically flavoured with a squeeze of lemon and sometimes a little rose or orange blossom water.

The skill in baklava lies in achieving the right balance: enough syrup to make it moist and flavourful, but not so much that the pastry becomes soggy. The layers must be distinct and crisp, the nuts flavourful and generously applied. These are the hallmarks of the authentic Turkish baklava we serve at Istanbul Restaurant Pattaya.

Pairing Baklava with Turkish Tea or Coffee

In Turkey, baklava is almost always enjoyed with a hot drink — either a glass of Turkish tea (Çay, ฿40) or a small cup of Turkish coffee (Türk Kahvesi, ฿80). The bitterness of the tea or coffee provides the perfect counterpoint to the sweetness of the baklava, cleansing the palate between bites and enhancing both flavours.

Turkish coffee, made by boiling finely ground coffee in a small copper pot (cezve) with water and optional sugar, is particularly complementary to baklava. The thick, intense coffee and the rich, sweet pastry create a combination that has been enjoyed in the coffeehouses of Istanbul for centuries.