Cold Baklava Recipe, How to Make?

Cold Baklava is a baklava recipe inspired by Nuriye and Güllaç with milk and is a type of dessert unique to our Diyarbakır region. This baklava, made with little dough and little sugar, is quite light and actually a perfect Ramadan dessert. In this article we prepared for those who want to end their iftar menu with a light dessert, you can find information about the easy cold baklava recipe, how to make it, ingredients and tips.

Cold Baklava Recipe, How to Make?
Cold baklava is a light dessert that even those who are not familiar with baklava can enjoy it. For those who want to make patisserie-style Diyarbakır cold baklava at home, we recommend you to try this recipe used by Nermin Yazılıtaş . It makes a wonderful dessert with its sherbet made from milk, which has become a popular dessert, and grated chocolate added on top.

Cold baklava, enriched with fresh pistachios, walnuts or hazelnuts between thin layers of dough, is served cold and sprinkled with chocolate, unlike the baklava you know.

If you want a soft baklava with a little more syrup, increase the milk by one glass. You will also need to increase the sugar by half a cup. This information is the tip of cold baklava.

Materials
The ingredients used in making cold baklava consist of:

470 grams of baklava dough (15 pieces)
1 teacup of oil
200 grams of butter
1 cup pistachios
For the milk sherbet;

3 cups of milk
2.5 cups of sugar
To decorate it;

2 tablespoons Nesquik or cocoa
100 grams grated chocolate

How to Make Cold Baklava?

For those who want to make cold baklava at home and are wondering how to make it, here is the recipe:

First, prepare the milk sherbet.
To do this, first put granulated sugar and milk in the pot, heat it on the stove until the sugar melts, then set it aside and let it cool.
Melt the butter and oil. While the oil is melting, remove the foam that forms on it with a spoon.

Fold the first sheet of dough in half into my baking tray and brush it with butter. Add the second sheet of dough and drizzle with butter again.
When half of the dough is reached, spread 1 cup of coarsely ground peanuts on it and drizzle some oil with a brush.
Place the remaining dough by folding it in half and oiling the gaps.

When the top layer of dough is cooled, cut it with a knife before applying butter, and then spread the remaining butter all over it.
Bake in a preheated oven at 170 degrees for approximately 40-45 minutes.
The important thing in baklava is that it browns well on the bottom, be careful about that. If the bottom is not cooked enough, spread it on the bottom of the oven and bake it.

Let it rest for 15-20 minutes and slowly pour your cold milk sherbet over it in 2-3 times. Then let it rest for 2-3 hours.
First sift the cocoa over our dessert, then pour the grated chocolate. Finally, you can decorate with pistachios.
Can I add cream to the cold baklava syrup?
Yes, 200 grams of cream is used to make cold baklava syrup.