Ingredients for Cold Baklava
- 1 pack of ready-made phyllo dough (800 Gr)
- 200 g butter
For Sherbet:
- 2 cups sugar
- 4 glasses of milk
To put between:
- Walnut, pistachio or hazelnut according to preference
For the above:
- 2 soup spoons of cocoa
- 1 tablespoon of powdered milk
- chocolate grater
How to Make Cold Baklava?
- For sherbet, it is cooked on the stove with 1 glass of milk until the sugar dissolves. When the sugar melts, it is removed from the stove and left to cool, when it cools down, add the remaining 3 glasses of milk and mix.
- Remove the white foams that come out by melting the butter.
- It is applied to the bordeaux with the help of a brush, spread two layers of dough, oiled every 2 layers, after 15-20 layers, put the inner material and again, oiled the remaining dough in every 2 layers and laid on the tray. Butter is applied to the last layer and sliced.
- Bake in a preheated 170 degree oven until golden brown.
- After the baklava comes out of the oven, wait for 10 minutes and pour milk syrup. It will slowly absorb the syrup.
- It is more delicious if you keep it in the refrigerator overnight. When it is served, you can sprinkle cocoa and milk powder mixture on it and serve it with chocolate grated and peanuts. (Whether you don’t decorate it with cocoa, it’s up to your taste.) Bon appetit to those who try it ☺️
