Pistachio Dolama

Pistachio Dolama, which includes the experience as well as the taste it gives in a single bite, integrates with the taste of pistachio. This flavor, created by master hands with 12 layers of dough, is shaped by wrapping it in the form of wraps. It is prepared with less phyllo than classical baklavas, and the cooking time is determined to be shorter. The final touch is made with pistachios placed on the Rare Dolama with Pistachio variety of Usabakelava, which takes its color in the oven at 170 degrees.

Allergens: Pistachio Nadir Dolama contains gluten, milk and dairy products, eggs. May contain small amounts of walnuts and peanuts.

Ingredients: Nadir Dolama with Pistachio contains wheat flour, clarified butter, hazelnut kernels, beet sugar, water, wheat starch, egg, salt. Does not contain glucose syrup.

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BAKLAVA

A dessert developed in Anatolia, adopted by many cultures and regions. It has found its place among the five most delicious desserts in the world. To prepare it, there are several laborious stages. An original baklava is created by hand. It is made with 40 layers of dough that are spread out very thinly. In between, special pistachios and walnuts, grown in Anatolia, are sprinkled between the dough layers. It is then baked with a purified butter, one developed specifically for baking baklava on farms in Anatolia. In the last stage, it is sweetened with a light syrup, considering the heat balance while baking, and finally, is ready to serve.