Contents : Flour, eggs, starch, milk, semolina, butter, sugar, peanuts, water and salt.
Durable period: It is 3 days in summer and 5 days in winter.
Suggestions : Before eating all of our products, warm them slightly because the butter in it is natural.
Storage Conditions: Store in a cool and dry place.
It is known that baklava was produced by putting dried fruits between the dough in Central Asia BC In the 17th centuries, baklava, which was produced in Palestine and served to the Ottoman sultans, was later brought to Halebê and named after palace baklava, and then baklava, which was brought to Gaziantep, was considered to be more delicious here and the people as Gaziantep baklava. As seen today, Gaziantep baklava is registered as geographical sign. As Akaroğlu baklava, we deliver Gaziantep baklava to you, produced in hygienic environments under primitive conditions like the first day, to every corner of the world.