Cold Collection

Pistachio Cold Baklava Chilled, silky, refreshingly light

Name: Pistachio Cold Baklava
Brand: Saytad Baklava
Price: 1600 TRY
Availability: InStock

The classic Saytad pistachio baklava, prepared in the cold tradition.
Stone-ground Gaziantep pistachios. Pure ghee. Served chilled — lighter on the palate.

Saytad Pistachio Cold Baklava — chilled pistachio baklava with a lighter, silkier texture

Cold Collection

Pistachio Cold Baklava Fıstıklı Soğuk Baklava

₺1,600 / kg

Cold Baklava — soğuk baklava — is a distinct preparation where the phyllo is handled and the syrup applied differently from the classic hot method. The result is a baklava with a noticeably lighter, silkier texture: the layers are tender rather than crisp, the sweetness is more delicate, and the overall impression is of a refined, refreshing dessert rather than an intensely rich one. At Saytad, our Pistachio Cold Baklava uses the same stone-ground Gaziantep pistachios and pure ghee as our standard pistachio baklava — the difference is entirely in the preparation and serving temperature.

❄️ Served chilled 🧈 Pure ghee butter 🫙 Made fresh daily 📦 Gift packaging

Origin Made in Istanbul, Gaziantep recipe

Pistachio Stone-ground Gaziantep (Antep) pistachios — filling and topping

Fat source 100% pure ghee (clarified butter), no vegetable oils

Style Cold preparation — lighter, silkier texture than hot-syrup baklava · Must be served chilled

Shelf life Up to 3 days refrigerated · Do not store at room temperature

Delivery Same-day within Istanbul · Refrigerated packaging used

Locations Saytad Bahçeşehir · Saytad Yeşilköy

Full Transparency

Ingredients & Allergen Information

Full Ingredient List

Phyllo dough (yufka) Paper-thin sheets (wheat flour, water, salt, egg whites, a small amount of starch)
Pure ghee butter 100% clarified cow's butter, brushed between every phyllo layer
Gaziantep pistachios Stone-ground, early-harvest Antep pistachios (Pistacia vera), unsalted — filling and topping
Sugar syrup (cold application) Local beet sugar, water, lemon juice — applied cold to achieve the characteristic lighter texture

Note on preparation: Cold baklava uses the same premium ingredients as our classic baklava. The difference is in method and temperature — the syrup is applied cold, resulting in a lighter, more delicate texture. No additional dairy or cream is added.

Allergen Information

Contains

⚠ Gluten (wheat) ⚠ Tree nuts (pistachio) ⚠ Milk (ghee butter) ⚠ Egg (egg whites in dough)

Does not contain

✓ No peanuts ✓ No sesame ✓ No soya ✓ No artificial additives

Cross-contamination advisory: Saytad kitchens produce products containing walnuts, hazelnuts and other tree nuts. Our kitchens are not certified allergen-free facilities. Customers with severe nut allergies should take this into account.

What Sets It Apart

Why Cold Changes Everything

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A Different Kind of Baklava

Cold baklava is not simply regular baklava served cold — it is a distinct preparation. The cold-application method produces phyllo layers that are tender and yielding rather than crisp, and a sweetness that is more restrained and elegant. For those who find classic baklava too rich or too sweet, cold baklava is a revelation.

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Same Premium Pistachios

The same stone-ground Gaziantep pistachios used in our classic baklava appear here — vibrant green, early-harvest, unsalted. In the cold preparation, their flavour reads differently: the reduced sweetness of the baklava allows the natural nuttiness and slight bitterness of the pistachio to come forward more clearly.

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The Perfect Summer Sweet

Cold baklava was created for warm weather — a lighter, refreshing alternative to the richness of hot-syrup baklava. Served straight from the refrigerator, it offers a clean, cool sweetness that satisfies without heaviness. It has become one of the most requested items at Saytad during the summer months.

The Craft Behind It

Cold Baklava: The Summer Tradition

Cold baklava emerged from the practical needs of Turkish pastry culture in warm climates. Classical baklava, with its hot syrup application and room-temperature serving, can feel heavy in the heat. Bakers in Gaziantep developed the cold method as a way to offer the same iconic flavour profile in a form better suited to the summer table.

At Saytad, we make our Cold Baklava with the same ingredients and the same care as our classic range. The phyllo is layered with pure ghee and pistachio filling, but the syrup process is handled differently — applied in a way that creates a lighter absorption and a softer, more yielding texture. The finished product is then chilled, which sets the layers gently and amplifies the refreshing quality of the dessert.

The result is something that feels simultaneously familiar and new: the unmistakable character of Saytad's pistachio baklava — the vivid green pistachios, the pure ghee richness, the Gaziantep heritage — but expressed with a lightness that invites a second piece even when the weather is warm.

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Room Temperature

Not advised

Cold baklava must be kept refrigerated — it is not designed for room-temperature storage

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Refrigerated

Up to 3 Days

Keep refrigerated at all times and serve directly from the fridge

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Freezing

Not advised

Freezing damages the delicate cold-preparation texture significantly

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Best Enjoyed

Same day

The texture and freshness are at their finest on the day of production