Greek Kunafa Baklava
About Greek Kunafa Baklava
The pastry at the heart of this sweet has three names and no single home. Greeks call it kataifi, Turks kadayif, Arabs kunafa — the same hair-fine strands of dough, claimed by every kitchen around the eastern Mediterranean and argued over ever since. Layered nut pastry drenched in syrup belongs to that whole shared world rather than to one country in it, and this is our reading of it: the nut-and-syrup logic of baklava, wrapped in kataifi instead of sheet phyllo, so you get shattering strands rather than flat layers. Ghee makes it ours. The syrup is honey rather than plain sugar, and there is a whisper of rose — which, if you have grown up here, will taste oddly familiar. This is the box we send when someone has seen enough barfi.
Customer Reviews
Tastes exactly like the peda we used to get in Varanasi as kids. Not overly sweet, and the texture is spot on. Ordered a second box within the week.
Ordered for a family function, arrived well packed and fresh. Everyone asked where I got it from. Will reorder for Diwali.
Good taste, slightly sweeter than I expected but still very good quality. Delivery was quick, within 3 days.
The Annapurna Difference
Made Fresh On Order
We begin preparing only after your order is confirmed — never off a shelf that's been sitting for days.
Pure Desi Ghee
Traditional slow-cooking methods with 100% pure ghee, for the authentic Banarasi taste in every piece.
Vacuum & Travel Packed
Sealed immediately to lock in aroma and moisture, so every box reaches you kitchen-fresh.
25 Years of Trust
Varanasi's most trusted mithai kitchen since 2000 — every box still carries our name.