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Cold baklava exists—and it’s insanely good. Soğuk Baklava is the chilled version of a classic: layered filo, cold milk syrup, and cocoa on top.
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cold baklava exists and it’s insanely good start by boiling two cups of sugar 1 and 1/2 glasses of water once it bubbles add two cups of milk and a splash of vanilla set it aside to cool completely i used 40 sheets felo pastry layering butter between every three sheets after 20 sheets I added crushed walnuts pistachios work great too keep layering and bake at 180° for 35 to 40 minutes until golden crisp let it rest for 10 minutes then pour over your cold milk syrup with cocoa powder icing sugar and chocolate flakes it’s light crisp and perfect for when you want something sweet but not too heavy share it save it and tag someone who needs this info
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Soğuk Baklava (Cold Baklava)
Serves: 12–14
Tray size: 25×35 cm
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
For the baklava:
1 pack ready-made baklava phyllo dough (800 g, about 44 sheets)
200 g unsalted butter
125 ml (1 tea glass) sunflower oil (you used half a cup, adjust as preferred)
1 cup crushed walnuts (adjust size to your liking — I used quite a lot!)
For the syrup:
2 cups granulated sugar
300 ml (1.5 cups) water
700 ml (3.5 cups) cold milk
1 packet vanilla
For topping:
100 g milk chocolate, grated
1 tablespoon cocoa powder
1 teaspoon powdered sugar
Optional decoration:
Powdered pistachios
Instructions
1. Prepare the syrup:
In a saucepan, combine sugar and water. Bring to a boil. Once boiling, remove from heat. Stir in cold milk and vanilla. Mix well and set aside to cool completely.
2. Prepare the phyllo dough:
Count and divide the 44 sheets into two equal parts (22 for the base, 22 for the top). Trim sheets to fit the 25×35 cm tray. Set aside trimmed pieces for layering between sheets.
3. Melt the butter:
In a pan, melt the unsalted butter and skim off any foam from the surface. Add sunflower oil and mix well.
4. Assemble the baklava:
Place 3 sheets of phyllo dough on the tray, brushing each layer generously with the butter-oil mixture. Repeat until you have 22 sheets layered.
Evenly sprinkle the crushed walnuts over the layered sheets.
Continue layering the remaining 22 sheets, brushing every 3 layers with the butter mixture. Use the trimmed pieces to add extra layers if desired.
5. Cut and bake:
Cut the assembled baklava into squares or diamond shapes. Brush the top generously with the remaining butter-oil mixture.
Bake in a preheated oven at 170°C for 40 minutes or until golden and crisp.
6. Add the syrup:
Allow the baklava to cool for about 10 minutes after baking. Then pour the cold milk syrup evenly over the entire tray. Let it come to room temperature, then refrigerate until fully chilled.
7. Finish and serve:
Mix cocoa powder and powdered sugar. Sift this mixture over the chilled baklava. Sprinkle grated milk chocolate on top. Optionally, garnish with powdered pistachios. Serve cold.