Gulluoglu Cafe

Sadly, this branch of Gulluoglu closed and moved to Brighton Beach.
The Brighton Beach branch does not have the same authentic Turkish ambiance/​atmosphere.

Best baklava I ever had, Tea is pretty good too, however the ice cream is not great. Hot food wise, I never ate here so cant judge.

Deelicious! The Turkish chain picked the right area for a dessert joint, sharing a strip with such hallowed Ottoman establishments as Sahara and Taci’s Beyti.
Some of the tastiest baklava around. Everything is always fresh and appetizing – the kadayif (try at least once in your life), baklava with walnuts and pistachios, in all shapes and sizes. Take it with a cup of Turkish coffee or tea (both great examples of a country «bringing it» to the hot bev game).
The café is very cozy in an area better known for gaudy restaurants and teen-​targeted hookah cafes. They also have all sorets of Turkish delights for sale, which make a great dinner party gift. They had them on sale at some point – steals! Very authentic place with a modern attitude. Check it out.

***Note: they moved to Brighton Beach (corner of Brighton 1^st, I think)***
Baklava is still delicious; now they have about 10 varieties which cost $ 1 or $ 2 PER PIECE. They also started offering cakes and pastries similar to those sold by Russan bakeries.
Word to the wise — make sure you understand what they are charging you for and how much. With me there were no issues (or none that I’ve noticed); but my friend — unfortunately, after she left the place — realized that she should’ve been charged at least $ 3 less. It is a bit difficult, since they still weigh baklava even though the price tag clearly states price is per piece, and add tax — but it’s possible.

Absolutely Delicious!!! We had the lemon cheesecake and I did not want it to end. Best cheesecake I had in a long time. Hubby had the Pistachio mousse chocolate cheesecake… he will surely be back for that again. Never had anything like it and it was great!
They have moved to Brighton Beach, but can’t remember new address. Bring cash you plan on spending less than $ 10. Will not accept cards for orders less than $ 10.

I was told that this location had closed and re-​opened on Brighton Beach (a few blocks off Ocean Parkway). It’s not as cozy and definitely more packed with dessert-​loving folks.

It so yummy! A friend recommended this place because he said that they get most of their ingredients from Turkey. I got to the öbiyet its a pistachio and cream baklava and Turkish Coffee. I think I am going to go back and get the baklava sampler.

The closest I had been to Turkish ice cream was at the Istanbul airport, where I had none, and the closest my friend had been to Turkish ice cream was on the internet, where she had none. We decided to remedy that.
Turns out, there’s only a handful of places in New York that sell Turkish ice cream. Gulluoglu is one, and hot damn if it isn’t amazing. We walked in to a crowd of men watching a Turkish soccer game, and were waited on hand and foot by the manager/​owner/​nicest man in the world. Not only did he give us a sampling of pretty much everything, he also explained the best ways of transporting and caring for our take home box of baklava. Furthermore, he checked in with us regularly to see how things were going. (Things were going very, very well, always.) And then he brought over the baklava chef to say hello and see what we thought. (We thought everything was delicious.)

«I watch four children playing. The two boys are always in the lead, the girls follow enthusiastically behind. One is slim, blonde, and pretty… The other is plain and plump … She can never quite keep up… When they rush into the restaurant… the door closes behind the other three and there is a long pause before, panting heavily, the short fat girl opens it again with difficulty and stumbles in. I like her the best — she tries so hard, struggles so constantly… I feel for her.» (Jan Morris)
Milk pudding. I was reminded of this passage from a book of encounters after trying the humble milk puddings at Gulluoglu that lag well behind in fame to either their Baklava or of the Maras Dondurma ice cream that has been the subject of much chatter in foodie circles.
Intrigued by Matteo’s interest in «stretchy» ice cream, I found Gulluoglu’s version to be rather «sketchy», and for ~ $ 15.95 for 500 grams of Pistachio an absolute and unqualified waste of money. Not only does the ice cream brand not show any need for a fork and knife for the promised entertainment value, the ice crystals that coat the ice cream further detract from the enjoyment. The bigger disappointment was their Baklava. In a summer long obsession with finding the best Baklava in the city, despite four visits to the Coney Island and Manhattan locations, I did not find a single instance where it lived up to Gulluoglu’s popularity with the diplomat community around Turtle Bay. It instead suggested one of the oldest chain restaurants in the world (given their establishment in 1871), and a rather factory like operation complete with the touted ISO 9001certification. The Pistachio and Walnut versions were competent, but lacked the balance between flakiness, nuttiness, and syrup that defines an exceptional Baklava. I liked the milk based «Sutlu Nuriye» as an alternative, but not consistently.
But, just when I was about to give up on Gulluoglu, I discovered the diversity of the Turkish milk puddings that stand out in the genus. It intrigued me that despite the commonality between Turkish and Greek cuisines the one theme that substantially differentiates the Turks from the Greeks is their milk puddings, going beyond the global rice pudding. Even the ubiquitous rice pudding «Sutlac» differs from other versions as it is cooked just enough in the oven to burn its top — for added texture. The one that got me hooked was the «Keskul»: the almond infused milk pudding where rather than simply infusing the milk with the nuts, the preparation calls for the nuts to be left in the pudding leading to a thicker and grainier texture. Next was the «Gullac» which is a milk based dessert with thin layers of dough (much like rose leaves) and reminded me of the Ras Malai in taste, though without the cheese pillows. But, the one I liked best was the «Kazandibi» (bottom of the pot), the rice flour thickened pudding with a deliciously burnt bottom served with the burnt side up.
While I still couldn’t develop a taste for the «Tavuk Gogsu», the chicken breast pudding that also made it into foodie chatter earlier, the other milk puddings, served chilled, make for a great summer dessert. Or even one for the Indian summer.

3 words… CHERRY PISTACHIO BAKLAVA.

The real-​deal for turkish baklava in way-​out (gravesend/​midwood) brooklyn.
I can’t handle the coffee (super strong) but this place is the real McCoy!
Sign me up for the bourekas (borei) and baklava though!

High quality baclava, burek, and Turkish coffee. Highly recommended.

You want something different, and you got it. You dont want Starbucks but you want coffee so come and get it with baklava. Its unique and different. Have a seat on a sofa and enjoy!

Güllüoglu Café offers a variety of authentic Turkish foods and beverages.
The seating area is not large, but is nicely appointed and comfortable.
Service was friendly and efficient.
The sweets and desserts at Güllüoglu Café are excellent and very much match what I enjoyed in Istanbul. The selection of foods includes Turkish sandwiches, cakes and quite an array of baklava. Beverages include canned juices, ayran and of course, Turkish coffee.
I have also enjoyed the baklava offerings of Güllüoglu café, after they have been shipped several states away, and I am happy to report that they were fresh and delicious.
Çok güzel!

Located on a very scenic part of Coney Island Avenue, this Turkish café sells freshly made baklava and what brought me here in the first place: chewy ice cream.
That’s right. After attending the Secret Science Club a few weeks ago[1], I learned from NYU Chemist Kent Kirshenbaum and Chef Will Goldfarb about an ice cream made in Turkey that stretches. This ice cream is made from the root of Maras Dondurma[2]. Although the plant is protected, apparently, this ice cream is a very popular snack in Turkey.
Gulluoglu came up in a quick google search, and so off we were, my gf and I, on a mission to try chewy ice cream.
Gulluoglu, which has been around in Turkey since 1871 and has more than 20 locations in Istanbul alone, is mainly a baklava bakery, and their ice cream is imported from Turkey. Too bad it is not made on the premises, because I’ve heard that people can make some pretty funny tricks with this ice cream when they serve it. Oh, well, next time I’m in Istambul, I guess.
On a Saturday afternoon the place was deserted, except for two men watching Turkish soccer on a flat screen tv. VH and I sat by the fire place, and just relaxed while eating our ice cream.
The ice cream ($ 4.95÷250 gr; vanilla is the only flavor available) is of a very pearly white color, with sprinkled pistachio on top. It is served with a knife. And you do need a knife to cut it! The result is a very tasty ice cream with an incredible consistency and texture; unlike anything I’ve tried. Think taffy that bites you back.
This place is very nice and I would definitely recommend it not just for the ice cream, but for the wonderful pastries as well. We sampled some of their baklava, and they were all excellent: crisp and not sticky, lots of flavor without the overwhelming sweetness that you sometime get with baklava. Moreover, each different baklava have different consistencies. I suggest to give up to curiosity and try a few. I particularly liked the one with chestnut inside. Their savory cookies (kuru pasta) were also excellent: shaped like mini-​pretzels, they have a wonderful, flaky, consistency, and come in two flavors: with sesame seeds and with anise seeds.
PS: It seems that Ilili also makes chewy ice cream:
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[1]
[2] The bulbs of this wild orchid contain a mucilaginous carbohydrate called glucomannan, which the orchids use to retain water during dry periods. When dissolved in milk, the long coiled glucomannan chains bind up and block the movement of water molecules, and thicken the milk.

As soon as Spring brings the temperature back above 50 degrees, I’m out on my bike, chasing down those favorite foodstuffs that Winter weather had made inaccessible.
At the very top of this list sits Gulluoglu, the Brooklyn branch of Turkey’s most renowned baklava shop. Forget the soggy-​crusted, over-​sweetened mush you’ve might have had before, these honeyed treats are amazing.
Their classic pistachio is the model by which all other baklava stores are judged (and found lacking), while the rest of the pastry menu definitely rewards a wandering eye. The sour cherry baklava and the cream varieties are worth buying by the pound, as are the kadayif and boregis.
The other savory items are pretty skippable, but don’t worry — the baklava is so compulsively delicious that you won’t have room for anything else.

My boyfriend took me to Gulluoglu Café on a rainy Saturday morning. The place was empty. We were greeted by the various baklavas and breakfast items. He ordered the traditional Turkish breakfast for us, which consisted of a plate of olives, cheese, tomatoes and cucumbers followed by this cheese filled pastry. Sooo good! We got baklava after wards. True, it is a tad on the pricey side, but it’s really, really hard finding a place that make good baklava. A few weeks later, we came here again after dinner at Tacis Beyti and got another round of baklavas to take home. I think I’m addicted to baklavas!

It might have been the right time of day or it might always be like this, but I felt like the only person in the world the first time I came here. Upon opening the door, both women working behind the counter smiled and said «merhaba,» Turkish for hello. I did not know where to start, so I asked for their help in putting together a plate of pastries so that I could sample a variety of items. I sat down, and after only a couple of minutes was presented with this:
They selected sari burma, baklava with cherry, miniture pistachio dürüm, and sütlü nuriye. The plate only came to $ 5.50, and I also ordered a glass of ayran ($ 2.50) to wash everything down. Only the dürüm stood out from the others in texture, as a very densely packed pistachio. It tasted the least sweet, but might have been my favorite. The sütlü nuriye, (meaning Nuriye with milk, possibly named after the woman who first invented it), was just like baklava but the upgrade of milk in the syrup made it ooze its insides with the slightest squeeze. The others were both wet on the insides and very sweet, my preference with the cherry filling.
Afterwards when one of the women brought me the check, I asked her the names of everything and she sat down with me to write them, and explain the best she could. I felt at home and almost did not want to leave the very comfortable and friendly place.

Thanks to the other Unilocalers I went here with my family. Very beautiful store. Helpful girls behind the counter. I am not too sure which are my favorite items as all are new to me. A must in the area. Turkey in Brooklyn!
This business is off of Ave P not O as stated.

When this morning with a Meet-​up group for brunch.
The food and coffee were very good. I had an egg dish with green peepers, onions and tomatoes, very tasty. The toasted bread they served was very tasty w/​o anything on it. The regular coffee was smooth and good. The Turkish coffee was strong and flavorful I got some Baklava an Turkish delight to go. The owner who came out and greeted us was a lovely person. He gave us this chocolate covered cream puff dessert to try for free and it was heavenly. I may have to go back and get one sometime soon. Very good service.
One can get out there by taking the Q or B to Kings Highway, the the B7 or B82 to Coney Island Ave. It is near the Northeast corner.