The geographical location of Anatolia and the influence of the various cultures lived on this geography from past to present day have revealed many different types of desserts. Among these pastries and syrup desserts baklava, which dates back to centuries and have a deep-rooted past is coming to the forefront with its history, the way it is produced, different varieties and flavor. It has been confirmed from the sources that during Ottoman period different varieties of baklava such as with curd cheese, melon were also produced. Nowadays in order to create new tastes according to the demand and taste of the consumer’s different types of baklava is produced. In this study it has been aimed to produce, develop, standardize fruity baklavas with traditional and innovative approaches by examining baklava varieties and recipes from past to present day. Moreover, bringing in the gastronomy sector by determining sensory parameters. In the study, five different experiments were carried out with apple and pineapple fruits, taste profile and principal component analysis were done by determining sensory parameters (general impression, fruit flavor, fruit consistency, texture, crunchiness, oil aroma, dough ratio, cooking rate and color tone). According to the results obtained it was observed that the data optimized for apple is not suitable for other fruits and each fruit is suggested to be optimized within itself and the recipe for the baklava with apple is recommended to be used.