BAKLAVA PRICES |
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| These prices are for a standard walnut/pecan baqlawa. Please check Ready Today to see if I have any today! |
 Two Half Sheets, showing cut options Inquiries can be sent to MARC with a click.... Our recipe dates back to old Beruit and is generations old. It was brought to this country by my grandmother around 1910. She taught many family members to make it, and I have carried on the family tradition. Baklava (or Baqlawa in our culture) is made from layers of very thin filo dough each brushed with clarified butter. In the center, there is a layer of finely chopped nuts with natural flavourings. A specially made syrup is absorbed by the hot golden brown pastry as it is removed from the oven, providing the sweetness and fragrance unique to our family's tradition. I can assure you this is the finest version of this classic gourmet dessert you will find. Our friends from the middle east entertain a warm and familiar grin when they taste our Baqlawa, spurring memories of home not found in the USA. Our family recipe differs from more common Greek Baklava in that it is a little less sweet, more flakey and crunchy, yet still delicately melts in your mouth and bursts forth with flavours as you chew it. Marc's Baqlawa was perfected over many years while serving it at the Soup Cellar, his unique and popular lunch restaurant that he sold in order to start Baklava Central. The filling for the Baqlawa is usually a blend of Pecans and Walnuts. It is very very good. If you want pistachios, or other nuts, let me know. It is just a matter of price and preference. I've tried many, and I like this the best. pistachios are often used in the most elegant versions of this dessert. If you want them, let me know and I will get you a price.  Alternating Cut Options
The Cut:The Baqlawa is cut BEFORE we bake it, so the pieces shrink slightly on the edges which gives it a very beautiful appearance. It is usually cut one of two ways; A uniform rectangle, (the "restaurant" cut), or diamond shapes (the "party / event" cut), which is more traditional. The posted pictures gives you some idea of the difference using a FULL sheet. Please let me know when you order, what cut you prefer. The standard restaurant cut will yield 44 1.5" X 3" pieces on a full sheet. The yield of the diamond cut varies based on the average size, but will range from 50 to 100 nice pieces on a full sheet, with assorted odd sizes around the edges. Please specify large or small diamonds.
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