Cold Baklava is a delicious and refreshing variation of the traditional Turkish dessert, perfect for hot summer days.
Ingredients for Cold Baklava
1 packet of baklava phyllo (800g)
150 g butter
3/4 cup vegetable oil (a little less than 1 teacup)
For the syrup:
2 cups sugar
1 glass of water
2 cups of milk
For the filling
1 bowl of coarsely ground pistachios (you can also use hazelnuts or walnuts)
For the topping
2 tablespoons cocoa powder
1 tablespoon of milk powder
Note: I added milk powder to soften the intense taste of cocoa, but if you prefer a sweeter option, you can use powdered sugar. Some recipes also use Nesquik. Alternatively, you can sprinkle grated chocolate directly on top.
How to Make Cold Baklava
* To start with, prepare the syrup for the cold baklava. Mix sugar and water in a pot and boil. After boiling for 5 minutes, remove from the stove and let it cool down.
* Then, melt the butter in a small saucepan. Remove the foam on the top with a spoon. Once the butter is melted, remove from the stove and stir in the vegetable oil.
* Lay the baklava phyllo on the counter and cut it according to the size of your baking dish. For this recipe, I used a small round borcam (27 cm).
* To prevent the baklava from being too thick, cut off the excess dough and store it in an airtight container for another use. Cover with a clean cloth to prevent the phyllo from drying out.
* Divide the round phyllo into equal pieces for the bottom and top layer.
* Spread a tablespoon of butter and oil mixture on the bottom of the baking dish with a brush.
* Place one whole phyllo sheet in the dish and top with a few pieces of the remaining dough. Spread another tablespoon of butter and oil mixture on top.
* Continue folding the phyllo pastry and brushing with the butter mixture, alternating between whole and remaining pieces, until you have used half of the phyllo pastry (reserve the last two whole phyllo pastry for the top).
* Add coarsely ground pistachios (or nuts of your choice) as a filling.
* Preheat the oven fanless to 170°C (338°F).
* Arrange the remaining phyllo pastry on top of each other, spreading the butter mixture between each layer.
* Trim the excess dough from the edges and brush with the remaining butter mixture.
* Cut the baklava into desired shapes and bake in a 170°C (338°F) oven for about 1 hour and 10 minutes until golden brown (cooking time may vary depending on your oven).
* While the baklava is baking, add the milk to the cooled syrup and stir.
* After the baklava is browned, remove it from the oven and let it cool for 10 minutes.
* Pour the syrup evenly over the cooled baklava and leave it for 1 hour.
* For the topping, mix the cocoa powder and milk powder, then sift the mixture over the baklava. Refrigerate until ready to serve.
Garnish with ground pistachios and grated chocolate before serving. Enjoy your cold baklava!
The Secret of Cold Baklava
The secret of baklava lies in its lighter flavour. The syrup is prepared with milk instead of water and cocoa and chocolate chips are added.
Baklava With Milk
100 grams of baklava contains about 295 calories. One cold baklava (82 grams) contains approximately 242 calories.
Tools Used in Making Cold Baklava with Milk
- Cookware
- Borcam (glass baking dish)
- Brush
- Pan
To serve:
* To serve, cut the cold baklava into pieces, if you haven’t already done so. The baklava should have cooled and absorbed the syrup well, which gives it a refreshing flavour and texture.
* Place the pieces on a serving platter and optionally sprinkle with more ground pistachios or grated chocolate for additional decoration.
* Cold baklava is best consumed cold, so keep it refrigerated until ready to serve.
Additional Tips:
* Make sure the butter is completely melted and mixed with the vegetable oil to evenly coat each layer of the phyllo.
* Keep the phyllo covered with a damp cloth to prevent it from drying out and cracking.
* Allow the baklava to soak well in the syrup to get the best texture and flavour.
* Experiment with different nuts and ingredients to find your preferred cold baklava flavour.
* Enjoy your homemade cold baklava, a nice twist on the classic baklava that offers an excellent refreshing taste in hot weather or when you crave a lighter dessert.