Soğuk baklava: Turkish cold milk baklava
Units
Temperature
Servings
Ingredients
- 400 g filo pastry, about 18 sheets rounded
- 220 g clarified butter rounded
- 250 g pistachios or hazelnuts, finely chopped rounded
- 300 g sugar rounded
- 300 ml water rounded
- 400 ml whole milk, cold rounded
- 20 g cocoa powder rounded
- 60 g dark chocolate, finely grated rounded
- 30 g pistachios, for garnish rounded
Method
Method
- Boil sugar and water for 5 minutes. Cool fully, then whisk in the cold milk to make the cold milk syrup; refrigerate.
- Heat the oven to 175°C. Layer half the filo in a buttered 23 x 33 cm tin, brushing each sheet with clarified butter.
- Spread the chopped nuts, add remaining buttered filo, chill 10 minutes, and cut into squares.
- Bake for 40 to 45 minutes until golden. Cool the baklava for 10 minutes, then pour over the chilled milk syrup gradually.
- Cool to room temperature, refrigerate at least 4 hours, then dust with cocoa, grated chocolate, and pistachio.
Notes
- Unlike conventional baklava, soğuk baklava is intentionally refrigerated and tender from chilled milk syrup.
- Add cocoa only after chilling so it remains dry and velvety.
- Keep the filo covered with a damp towel as you work; sheets left out go brittle within minutes.