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The Art of Baklava Making: A Behind-the-Scenes Look at Sönmez Baklava

Baklava is not just a dessert but a masterpiece of confectionery art rooted in centuries-old traditions. At Sönmez Baklava, one of the leading baklava producers in Germany, this art is nurtured with dedication and precision. In this article, we take a behind-the-scenes look at the baklava-making process at Sönmez Baklava – from the careful selection of ingredients to the finished delight.

Selection of Ingredients

The first and crucial step in baklava making is the selection of ingredients. At Sönmez Baklava, founders Mustafa and Adil Sönmez place great emphasis on the quality of the raw materials used.

Pistachios: The pistachios are sourced exclusively from Gaziantep, the “Pistachio Capital” of Turkey. These nuts are known for their intense flavor and crunchy texture, which give baklava its distinctive character.

Dough: The filo dough is made following traditional recipes. It must be paper-thin to ensure the perfect balance between crispiness and softness.

Syrup: The syrup is prepared from high-quality sugar and water, often enhanced with a touch of lemon juice or rose water to give the baklava a light, not-too-sweet flavor.

The Art of Layering

Layering baklava requires skill and experience. At Sönmez Baklava, each dough layer is carefully brushed with a thin layer of butter to ensure it remains crispy and flavorful.

Rolling Out the Dough: The filo dough is rolled out to the desired size. At Sönmez, this process is often done by hand to ensure the correct thickness.

Layering: The dough is layered on top of each other. A mixture of finely chopped pistachios and sugar is placed between each layer.

Cutting: The stacked dough is cut into diamond or square shapes before baking. This ensures that the flavors are evenly distributed and each piece is perfectly proportioned.

Baking and Syruping

Baking baklava requires precision. It must be baked at just the right temperature to ensure the dough becomes crispy without burning.

Baking: The baklava is baked slowly to achieve an even browning. This gives it its characteristic golden color and crispy texture.

Syruping: Immediately after baking, the hot baklava is drizzled with the prepared syrup. The syrup slowly seeps into the layers, ensuring the perfect balance between sweetness and texture.

Cooling and Packaging

After the baklava is syruped, it needs to cool completely to allow the flavors to settle.

Cooling: The baklava is stored in a cool room until it reaches the right consistency.

Packaging: At Sönmez Baklava, each piece is packaged with great care to preserve its freshness and quality. Sustainable packaging materials are preferred to both protect the environment and maintain the freshness of the baklava.

Quality Assurance and Tasting

Before the baklava is delivered to customers, it undergoes strict quality control. Each batch is checked for taste, texture, and appearance to ensure it meets the high standards of Sönmez Baklava.

Tasting: Regular tastings by experienced bakers ensure that every piece of baklava has the typical flavor and texture that make Sönmez Baklava so special.

The production of baklava at Sönmez Baklava is a process that combines tradition and modern techniques to create an exceptional product. Through the careful selection of ingredients, artisanal precision in layering and baking, and rigorous quality assurance, a dessert is created that not only delights the palate but also reflects the rich culinary tradition of Gaziantep and Turkey. For lovers of culinary processes and traditional recipes, Sönmez Baklava offers a fascinating insight into the art of baklava making.

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