Baklava Fingers — pistachio or walnut, rolled crisp

Baklava Fingers — pistachio or walnut, rolled crisp

You pick it up like a cigar and the phyllo flakes onto the paper. The first taste is roasted nut, not a blast of syrup.

Rolled fingers, not stacked diamonds: thin pastry wrapped around a tight line of California pistachio or walnut, baked in small batches in our L.A. kitchen. They travel better than wide slices and eat cleaner at a table. Sweetness stays in the middle. The ends stay shatter-crisp if you keep the box closed and the kitchen out of the steam.

• One-hand piece — rolled finger, not a collapsing square
• Nut down the center — pistachio or walnut, your call
• Crisp outside — hand-rolled phyllo, baked the same day we pack
• Less mess on a platter — syrup held in, not pooled
• Small-batch L.A. — no artificial flavors or preservatives

Sizes & Prices

Small (4 pieces) — $13

A refined little box for sampling, tea time, or a thoughtful gift. Small boxes are baked in the classic Regular recipe.

Large (12 pieces) — from $32

Our most popular size for entertaining, holidays, and gifting.

Why Claud's Baklava

• Always freshly baked — never frozen

• California-grown almonds, pistachios and organic ingredients

• 33 layers of hand-laid phyllo, each brushed by hand

• No artificial preservatives or additives
  

Usually ready in 24 hours