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Dry Baklava Calories
Traditional Turkish dessert, less syrup, crisp and dry
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Dry Baklava (40 g) has 168 calories. That works out to 420 calories per 100 g. It contains 21.6 g of carbs, 2.5 g of protein, 8 g of fat and 0.9 g of fiber. Its 0.1 mg of Copper covers 9% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
What is Dry Baklava?
Dry Baklava is a Turkish take on baklava made from thin, buttered pastry layers with a nut filling, commonly pistachios. It is baked with less syrup than the softer, stickier kind, so the layers stay crisp and the finish is comparatively dry; some versions are dusted with powdered sugar.
In Turkey, it is often offered after a meal or alongside Turkish coffee or tea, especially for guests and festive occasions. It is still an energy-dense sweet, mainly from pastry, fat and sugar, with only modest protein and fibre. A small piece with unsweetened tea or coffee makes a satisfying treat without an overly syrupy finish.
Dry Baklava Nutrition Facts
Selected: 100 g
420
KCAL / 100G
Carbs
54g
· 20% DV
Protein
6.2g
· 12% DV
Fat
20g
· 26% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 6% · Fat 43%
Dry Baklava Vitamins & Minerals
Vitamins
B1
0.09mg · 8% DV
B2
0.11mg · 8% DV
Vitamin E
1.2mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Selenium
5.3µg · 10% DV
Phosphorus
68mg · 10% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
How Nutritious Is Dry Baklava?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Dry Baklava Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dry Baklava
To burn the 420 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Dry Baklava Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Dry Baklava Contain Allergens?
Contains these allergens:
Which Diets Is Dry Baklava Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Dry Baklava Fat Profile
SATURATED
6.1g
MONOUNSATURATED
8.2g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 23.3:1
Above the ideal 4:1 (23.3:1).
Compare Dry Baklava
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Frequently Asked Questions About Dry Baklava
What is Dry Baklava?
Dry Baklava is a Turkish layered pastry filled with nuts, usually pistachios, and finished with less syrup than many classic baklava styles. It is known for its crisp, relatively dry layers; “dry” does not mean completely syrup-free.
How is Dry Baklava different from regular baklava?
Dry Baklava is generally less saturated with syrup and has a crisper bite, while many familiar baklava styles are softer and more syrup-soaked. Recipes vary, but the amount of syrup and the resulting texture are the main differences.
Does Dry Baklava contain syrup?
Yes, Dry Baklava is commonly made with syrup, but usually less than more syrup-heavy baklava. That lighter coating helps the pastry stay crisp; it does not make the dessert sugar-free.
What is inside Dry Baklava?
Dry Baklava is typically made with thin pastry sheets, butter, chopped pistachios or another nut, and sugar syrup. The filling can vary by recipe, but the crisp layers and restrained syrup are characteristic.
Why is Dry Baklava called “dry” if it has syrup?
It is called Dry Baklava because it is less soaked with syrup than many other baklava styles, not because it contains no syrup. Its less-wet texture lets the thin pastry layers stay crisp.
How should Dry Baklava be served?
Serve Dry Baklava at room temperature in small pieces, often with Turkish coffee or unsweetened tea. Avoid pouring extra syrup over it if you want to preserve its crisp texture.
How should you store Dry Baklava?
Keep Dry Baklava in an airtight container in a cool, dry place. Moisture makes the pastry lose its crunch, so keep the container away from steam, direct sunlight, and damp areas.
Should Dry Baklava be refrigerated?
Usually, no. Refrigeration is unnecessary for short-term storage and moisture in the fridge can soften Dry Baklava. An airtight container in a cool, dry place is a better way to maintain its crispness.
Can you freeze Dry Baklava?
Yes. Place the pieces in a freezer-safe airtight container, separating layers so they do not stick together. Thaw them at room temperature, and do not refreeze them after thawing.
How can you make Dry Baklava crisp again after it softens?
Warm slightly softened Dry Baklava briefly in a low oven to help restore some crispness. Do not add water or syrup, and check it often because thin pastry can burn quickly.
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Nutrition data compiled from USDA FoodData Central and scientific sources.