Baklava
The Eastern Mediterranean baklava. Layers of paper-thin filo pastry brushed with butter, packed with chopped walnuts, pistachio, and cinnamon, baked golden and soaked in .
The Eastern Mediterranean baklava. Layers of paper-thin filo pastry brushed with butter, packed with chopped walnuts, pistachio, and cinnamon, baked golden and soaked in honey-and-lemon syrup. Greek, Turkish, Middle Eastern, the dessert claimed by every culture along the Mediterranean rim.
- Vegetarian option
- Sweet cabinet item
- Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
- Available for takeaway
About Baklava
The Eastern Mediterranean baklava. Layers of paper-thin filo pastry brushed with butter, packed with chopped walnuts, pistachio, and cinnamon, baked golden and soaked in honey-and-lemon syrup. Greek, Turkish, Middle Eastern, the dessert claimed by every culture along the Mediterranean rim.
At Melbourne Bakehouse
Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Baklava
Best enjoyed fresh. Ask our team for serving guidance if you are ordering ahead.
- Vegetarian option
- Sweet cabinet item
- Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
- Available for takeaway
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Gluten, Contains Nuts |
| Style | Sweet |
| Serving format | Sweet |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains gluten, Contains dairy, Contains nuts |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |