Baklava Storage & Serving Guide

Your baklava leaves Gaziantep on the day it's made. Here's how to store it, how long each variety keeps, and how to serve it.

Before opening

Keep the box sealed in a cool, dry place at 64–68°F (18–20°C), away from direct sunlight and heat. Please don't leave the parcel in a hot car or on a sunny doorstep. Keep trays flat and upright.

How long it stays at its best

Room-temperature days count from the day it's made and include transit. Fridge days start when you refrigerate it.

Trays keep the same as the matching box. These times are for baklava without cream filling; see Cream-filled varieties below.

For syrup varieties, enjoy them soon after delivery, or put them in the fridge when they arrive to keep them longer.

After opening

Once opened, enjoy your baklava within 2–3 days. Close the lid tightly or move the pieces into an airtight container so the layers don't dry out or pick up other flavors.

Room temperature, refrigeration & freezing

• Room temperature: the best way to keep baklava's flavor and texture. Choose a cool, dry spot at 64–68°F (18–20°C).
• Refrigerator (syrup varieties only): keep it sealed at 32–39°F (0–4°C) for up to 10–15 days.
• Dry Baklava & Special Dry: please don't refrigerate. Fridge moisture softens the layers, so a cool, dry place is best.
• Freezer: we don't recommend freezing. Freezing and thawing can affect the crisp phyllo layers and the balance of the syrup, and the moisture released while it thaws can soften the pastry and dull its flavor. If you do need to freeze it, we can't guarantee the same quality as on the first day.

Texture & serving

Cold firms up the butter and syrup, so refrigerated baklava feels denser and less crisp. Before serving, let it sit at room temperature for 30–60 minutes. To bring back the crunch, you can warm it gently in the oven at 300°F (150°C) for a few minutes. Please avoid the microwave, which makes the layers soft.

Serve with Turkish tea or coffee. One or two pieces per person is traditional.

Cream-filled varieties

Şöbiyet and Mussel baklava are traditionally filled with kaymak (clotted cream). From October 15 through the cooler months, we ship them with the cream filling. In warmer months cream doesn't stay fresh in transit, so we ship them without it.

Cream-filled pieces keep for a shorter time than our other baklava. Please refrigerate them as soon as they arrive, don't leave them out at room temperature for long, and enjoy them soon.

Shipping details: From Gaziantep to Your Door