Antepia Sweets

Green Dolma

The delicious pistachio paste is wrapped around a single sheet of phyllo dough, just to hold its green goodness together, which is why this type of baklava is called either fıstıklı dolma or fıstıklı dürüm 

$65 Per Kg

Pistachio baklava

Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup

$40 Per Kg

Walnut baklava

Cevizli Baklava, which is walnut baklava is made of phyllo dough, finely crushed walnuts, butter and a simple syrup.

$35 Per Kg

Antepia Ozel

Antepia Ozel is made with crushed pistachio wrapped in phyllo dough, which is then complemented with warm syrup. 

$45 Per Kg

Havuc Dilim Baklava

Havuc dilim baklava means ‘carrot-like-slice-baklava’. It’s simply crushed pistachio sprinkled in the middle layer of phyllo dough. Simple syrup added to complete this masterpiece.

$40 Per Kg

SAray Burma

Saray burma is a pyhllo dough wrap with large pistachios in handfuls. As the number of phyllo layers is quite less compared to other baklava’s. 

$35 Per Kg


Turkish Baklava is originated from Gaziantep in Turkey. We are proud to say that we have been making Baklava and other sweets in Gaziantep for more than 20 years and have come a long way to introduce the same taste and quality back here in Australia.  We’ve adapted to Australian ingredients and combined them with Turkish ingredients and created a wonderful tasting variety of sweets that will take your taste buds to Turkey.


Many layers of phyllo dough separated with butter and layers of pistachios are put in the oven. There are also several types of baklava made from walnuts and hazelnuts, but the baklava is unique to Antep it is definitely made from pistachio.


“Fıstık” (pistachio) is the word you must know before you visit Gaziantep since it is a primary ingredient in many of the city’s famous dishes, especially its baklava and other desserts. 



Antepia Sweets adventure begins with the mixture of flour, butter, pistachio and a master’s craftsmanship. Opening the baklava dough is one of the parts that requires the most expertise in making the sweets.


Making good baklava requires all the good quality ingredients. For this reason, we have been providing the best quality material for several years in order not to ruin the traditional structure we have learnt from our ancestors.


Antepia Sweets 1/315 Barry Rd, Campbellfield VIC 3061

Email :

Phone : 0499749534