Craft, tradition & the sweet art of Turkish pastry
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Every sheet of yufka tells a story. At Saytad, we follow techniques passed down through four generations — stretching the dough until it's thinner than a whisper, layering it with stone-ground Gaziantep pistachios, and bathing the finished tray in a sherbetli syrup made with lemon and rosewater. This is not a recipe. This is a ritual.
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We first experimented with chilled baklava on a sweltering Istanbul summer. What began as a happy accident — a tray of freshly made baklava placed in the refrigerator — became one of our signature creations. Cold baklava has a silkier texture and a more delicate sweetness, letting the pistachio and butter shine through without the sharpness of warm syrup.
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The Özsaygılı family's roots in Gaziantep stretch back centuries. In 1971, patriarch Adil Özsaygılı moved to Istanbul and built a business legacy. In 2007, his sons brought the family's deepest identity to the surface — and Saytad Baklava was born.
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If baklava is the king of Turkish sweets, kadayıf is its equally brilliant — and often overlooked — cousin. Made from fine strands of shredded wheat pastry instead of layered yufka, kadayıf delivers a completely different textural experience: crispier on the outside, yielding and nutty within. Whether filled with pistachios, walnuts, or clotted cream, kadayıf is one of the great pleasures of the Turkish pastry tradition. We'll walk you through every variety we make and the best way to serve it.
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