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A pastry chef in southeastern Türkiye's Gaziantep has brought together French croissants and traditional Turkish baklava, creating a new dessert that combines the crescent-shaped appearance of a croissant with the pistachio-rich filling of the city's famous sweet.
Baklava expert Omer Kozan developed the dessert, known as "croissant baklava," as a modern interpretation of Gaziantep's geographically protected specialty, offering customers a different way to enjoy the traditional pastry.
Gaziantep, recognized by UNESCO for its gastronomy, is known for its baklava, a layered pastry traditionally prepared with nuts and sweetened with syrup.
According to Kozan, the growing popularity of French croissants both internationally and in Türkiye inspired him to bring the two pastries together.
Rather than preparing a conventional croissant, he shaped baklava into miniature croissant-like pastries while retaining its traditional ingredients.
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"We wanted to bring croissants and baklava together in a city of gastronomy," Kozan said.
He explained that the new presentation was intended to help introduce Gaziantep baklava to a wider international audience while maintaining its traditional character.
The croissant-shaped baklava stands out for its generous pistachio filling, rich kaymak, a thick, creamy dairy product, and balanced syrup, which Kozan said gives the dessert a lighter taste.
Prices start at ₺2,000 ($47) per kilogram, according to the pastry chef.
Customers who sampled the new creation described it as flavorful and light, adding that its distinctive appearance made it particularly appealing.
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