Cold Baklava Recipe


  • 40 sheets of phyllo dough
  • 250 grams of butter
  • 1/2 tablespoon of oil

For inside;

  • 1 cup coarsely ground walnuts
  • 1/2 cup of coarsely ground pistachios (You can use hazelnuts.)

For Sherbet;

  • 4 cups of milk
  • 1.5 cups of sugar
  • 1 packet of vanilla

For the above;

  • 2 packs of 70 g chocolate grated
  • 2 soup spoons of cocoa
  • 1 tablespoon of powdered sugar
  • Pistachios (you can use hazelnuts)

Preparation Of

First, add the milk and sugar to the pot and mix. Boil on low heat. Add the vanilla and remove from the heat. Let it cool down. Melt the butter in the pan and remove the foam on it. Mix it with oil. Lubricate the pan with butter and put two layers of dough on the bottom. Stack the dough on top of each other, lubricating it in two layers. (Arrange 20 sheets.) After 20 layers of phyllo dough, add the walnut and pistachio mixture and spread it evenly. Lubricate the remaining phyllo in the same way and arrange it on it. Slice it. Drizzle the remaining oil over it. Bake in a preheated 180 degree oven for 30 minutes until golden brown. 5 minutes after it comes out of the oven, distribute the cold syrup evenly on all sides with a ladle. Let rest for 30 minutes at room temperature. Mix cocoa and powdered sugar. Sprinkle on it. Sprinkle generously with grated chocolate. Leave overnight in the refrigerator. When serving, you can pour pistachios or hazelnuts. Enjoy your meal.

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