Ankara Baklava is prepared with an average of 12 layers of wafer-thin filo dough. The filo dough ratio for Ankara is lower than other baklava. The baklava contains finely ground Antep boz pistachio, it is rolled out for a long time as durum and then placed in the baking sheets. The product uses slightly more butter than traditional baklava, but does contain less sugar than normal baklava.
Ankara Baklava is made from the ingredients granulated sugar, drinking water, wheat flour, butter, Antep boz pistachio, wheat starch, egg, table salt and some secret ingredients of the blacksmith.
The baklava has an average shelf life of 10 days, provided the product is stored in a cool and dry place.