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Al-Baghdady
Iraqi Restaurant & Bakery
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Authentic baklava in Richardson, TX

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Indulge in 100-Year-Old Iraqi Baklava

Baklava, the crown of Middle Eastern desserts, is what our family has been baking since 1919. Our handmade baklava layers paper-thin filo (phyllo) pastry with fresh pistachios and walnuts, soaked in our signature honey syrup. Choose from pistachio baklava, walnut baklava, or our mixed baklava tray, every piece carries four generations of Iraqi tradition. Try authentic Iraqi baklava in Richardson today.

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Bakery & Iraqi Sweets

Mixed Baklava

Layers of phyllo, walnut, pistachio and honey. A mixed selection of our house baklava varieties.

$17.99
PopularHalal
Bakery & Iraqi Sweets

Pistachio Baklava

Our most-ordered variety. Generous layers of fresh-ground pistachios between paper-thin phyllo, soaked in just enough syrup.

$17.99
PopularHalal
Bakery & Iraqi Sweets

Walnut Baklava

A traditional baklava variety made with fresh walnuts. Layers of paper-thin phyllo, walnuts, and our family's signature honey syrup. The recipe we've been making since 1919.

$15.99
Halal

Order Baklava for Pickup or Delivery

Skip the wait — order online for same-day pickup at our Richardson bakery, or have your order delivered across the Dallas–Fort Worth area. Everything is baked fresh daily and ready when you are.

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Common questions about baklava

Frequently asked questions.

We make three varieties: Pistachio Baklava (our most-ordered, made with fresh-ground pistachios), Walnut Baklava (a traditional richer variety), and Mixed Baklava (a tray combining our walnut and pistachio varieties). All baked fresh in our in-house bakery.
Our baklava is best within 5–7 days at room temperature in a sealed container. For longer storage, refrigerate up to 2 weeks. For events, we recommend buying it the day of or one day prior.
Yes, assorted baklava trays are one of our most-requested items for Eid, weddings, Ramadan iftars and corporate events. Custom sizes available; order at least 24 hours ahead through our catering page.
Baklava is shared across the Middle East and Mediterranean, so you'll see Greek baklava, Turkish baklava, and Arab versions, each a little different. Ours is Iraqi-style: paper-thin filo (also spelled phyllo) pastry layered with fresh pistachios and walnuts and our family's honey syrup. Whatever you call it, it's the baklava our family has baked since 1919.
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