• World's largest baklava (Instagram)Source: Instagram
Break us off a piece of that!
Farah Celjo

23 Mar 2018 - 11:32 AM  UPDATED 23 Mar 2018 - 12:08 PM

A group of Turkish chef have laid down pastry and claim to have broken the Guinness World Record for the largest baklava. 

Weighing over 500 kilos (more than doubling the previous record), the giant tray of syrupy gold was presented and served at a "Gastronomy Summit" on Thursday in the country's capital, Ankara. 11,800 slices to be exact.

Leading the charge was pastry chef Mehmet Kanbur, who along with 13 other chefs from across the country, had been planning this record-breaking dessert for the past few months. “As you know Turkish people are born eating sweets and die eating sweets. This is what we say to the whole world: eat sweet, talk sweet,” Kanbur tells Reuters.


And yes, handmade pastry was used and we can only image the aroma coming from the oven once it was baked. We're just going to leave our baklava collection right here, if you feel a challenge coming on.

Baklava like a boss
12 times we went nuts for baklava
From ice-cream sambos and coin-sized cookies to traditional Turkish treats, here are the best baklava bakes.
Armenian baklava

The cinnamon and clove set this Armenian version apart from the crowd.

Baklava with custard filling

This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.

Rose baklava (ruzice)

This dessert is a syrup lover's dream and is best served with black kahva to balance out the sweetness. Don't be shy, you can most definitely get spooning straight from the pan.

Baklava cookies

If cookies were a currency, these would be gold. These baklava-inspired pucks are weighty with nuts (walnuts, pistachios and almonds), all bound up with honey and butter. Trade your cookies wisely. But don't stockpile them - eat within 1-2 days. It's important to cool the honey syrup before pouring over the straight-out-of-the oven cookies to avoid a soggy mess.

Pistachio baklava

At Efendy, Somer uses Turkish or Iranian pistachios and makes the filo pastry from scratch, rolling it so thin that you could read a newspaper through it.