Production Process














Dough is widened with the help of rolling pin by cutting.











Dough is widened thinly with rolling pin.











Thin dough are prepared to lay on tray.











Thin dough are laid on tray.











Thin dough are cut in size of tray.











Remaining thin dough are sliced into small pieces.











Two thin dough are laid on buttered tray.











Pieces of thin dough are laid on it.











Cream is laid on it.











Antep nuts are used abundantly on the cream-nut.











Cream should not be seen under Antep nuts.











Thin doughs, which are on the edge, are laid on nuts.











Pieces of thin dough are laid 15-20 layers on the nuts.











12 layers thin dough are laid on pieces of thin dough.











The tray's edges are turned.











It is sliced optionally different shapes.











Hot butter poured on sliced baklava.











After it is kept waiting for a while, it is baked in the oven.











After 30-40minutes it is taken out of oven.











Hot sherbet is poured to the tray that is newly baked in the oven.