Indulge in the delightful flavors of this Pistachio Cold Baklava, featuring layers of buttery phyllo dough, crunchy Antep pistachios, and a sweet syrup blend of sugar, water, and milk. Topped off with rich bitter chocolate, this dessert is a true treat!
Pistachio Walnut Cold Baklava Recipe
For the Pistachio Cold Baklava:
1/2 package of phyllo dough
100 grams of butter
80 grams of Antep pistachios
For the syrup:
1.5 cups of sugar
1 cup of water
1 cup of milk
Topping:
80 grams of bitter chocolate
How to Make Pistachio Cold Baklava
First, prepare the cold syrup for the dessert. Heat sugar and milk in a saucepan until warm, avoiding boiling. Set aside, add vanilla, and let it cool. Place the phyllo dough on a countertop and cut it in half. One half will be the bottom layer and the other the top. Cover the sheets with a cloth to prevent drying. Melt butter in a pan, add vegetable oil, and grease the base of a rectangular baking dish. Layer the entire bottom half of the dough in the dish, brushing each layer with butter. Fill half of the dish with walnuts and the other half with pistachios. Layer the remaining dough on top, brushing with butter between layers. Press the edges inward with a knife and cut into squares. Bake at 180 degrees Celsius until golden brown. Once out of the oven and cooled, pour cold milk syrup evenly over the dessert and let it soak. Sprinkle generously with cocoa and grated chocolate.
Enjoy your meal!