Delightful Turkish dessert: sour cherry baklava with refreshing filling and lemon syrup, often enjoyed with kaymak cream.
Ružice: Bosnian baklava with yufka, walnuts, butter, and raisins, shaped like roses.
Lighter baklava with hazelnut filling and milky syrup - sütlü nuriye, origin uncertain but created in the 1980s.
Güllaç: Popular Turkish dessert during Ramadan with thin, rosewater-soaked pastry and healthy nut fillings.
Chestnut baklavas from Bursa are a beloved national treat, made with candied chestnuts wrapped in phyllo pastry.
Bülbül yuvası: Turkish sweet with phyllo rings filled with pistachios, baked, and topped with syrup.
Ballourieh baklava has a pistachio filling sandwiched between shredded kataifi dough, lightly baked to maintain its white color.
Pistachio-filled kadayıf baklava: dough twisted, baked, soaked in lemon syrup, garnished with ground pistachios.
Authentic Turkish baklava stuffed with creamy kaymak and nuts, wrapped in buttery phyllo triangles.
A Turkish sweet with smooth, green pistachio butter filling made from early-harvested Gaziantep pistachios.
Gaziantep: Türkiye's food capital with exquisite pistachios and Antep baklavası - a culinary legacy from Ottoman pastry chefs.