INGREDIENTS:  Enriched Bleached Wheat Flour, (niacin, iron, thiamin, mononitrate, riboflavin, folic acid). Water, Corn Starch, Dextrose, Maltodextrin, Vital Wheat Gluten, Salt, Canola Oil, Preservatives (calcium and/or sodium propionate, and potassium sorbate). Citric Acid. Butter, Unsalted Sweet Cream, (pasturized cream, natural flavor, contains milk). Walnuts, Sugar, Honey, Cinnamon, Cloves, Nutmeg, Lemon Juice fresh.

CONTAINS: WHEAT, WALNUTS, MILK.

ANY PRODUCT THAT IS CHOCOLATE DIPPED

*DARK CHOCOLATE

INGREDIENTS: All the ingredients under the type of baklava  and “DARK CHOCOLATE ( SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, WHOLE MILK POWDER, SOY LECITHIN-AN EMULSIFIER, VANILLA).

STORAGE TIPS: Baklava has a remarkable shelf-life and can last for weeks and sometimes months depending on how it is stored. Choose a method of storage that gives you the desired taste and texture.

·      If you want the baklava crispy, you can simply store it in the pantry in a glass container. Do not store in plastic. It will stay fresh for approximately two weeks.

·      Refrigeration is another option if you like it chewy texture. It will taste good for approximately two months.

·      When stored in the freezer baklava can be eaten up to four to five months after it is made. This dessert freezes well and it retains its flavor and texture after thawing.

    Avoid storing baklava in plastic containers and leaving it at room temperature. It will get soggy, mushy and spongy.