Pistachio Pyramid Baklava
About Pistachio Pyramid Baklava
Baklava came out of the Ottoman palace kitchens, and the court took it seriously enough to build a ceremony around it: every Ramadan, trays were carried in procession from the Topkapı kitchens to the Janissary barracks, an event known simply as the baklava procession. Pistachio has been the noble filling ever since — the Gaziantep growers in southern Turkey have spent centuries proving the point. The pyramid is the newer, workshop form, and it exists for one reason: alone among baklava shapes, it leaves the nut completely exposed at the crown rather than sealed under pastry. There is nowhere to hide a poor pistachio. That is precisely why we make it — and why, in a Banaras kitchen that has weighed dry fruit by hand for twenty-five years, it felt like a fair challenge.
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.