According to Süheyl Ünver who authored the foundational book of post-Ottoman Turkish cuisine called Tarihte 50 Türk Yemeği (50 historical Turkish foods), an 18th century recipe was recorded by a judge from the Ottoman city of İzmir.

[1] The modern form of the dessert was created during the 1980 Turkish coup d'état during which a military officer purchased baklava and found the price to be too high.

The officer complained to İsmail Hakki Akansel, who had been appointed Mayor of Istanbul in the aftermath of the coup.

Akansel responded by setting a price ceiling on baklava, which was announced during Ramadan.

The pastry shop was unable to make the traditional baklava recipe profitable under the new pricing rules.