Refika is back! And she is back with an incredibly delicious version of baklava, which is the most famous Turkish dessert. We’ve showed you how to make it at home easily before. This week, we’re making crunchy, milky Cold Baklava, which is lighter than regular Baklava. And we have the glorious @karsukarsu for tasting 💖

If you like light and cold desserts, this is the one for you!

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Cold Baklava Recipe

Difficulty: Medium
Prep time: 20 minutes
Cooking time: 40 minutes
Servings: 12-16

150 g butter, melted
15 sheets phyllo dough / pastry
4 tablespoons sugar
150 g pistachio, roughly chopped

For sherbet/ syrup:
300 ml milk, 1+ 1/5 cups
300 g sugar
300 g cream
65 g white chocolate

For top:
Cacao powder
65 g milk chocolate
Ground pistachio

• Preheat the oven to 1800 C(356F).
• Melt the butter with low heat in a saucepan. Unlike the original baklava, we are going to use melted butter instead of clarified butter.
• Lay a sheet of dough on your work surface and brush with melted butter and sprinkle some sugar. Do the same for all the phyllo sheets. Spare some butter to grease your tray.
• After all sheets are buttered, cut in half. The first fifteen layers of buttered dough will be the bottom, the other fifteen layers will be the top of the baklava.
• Butter your tray and place the bottom part.
• Spread the pistachio over the dough. Add a few drops of butter and some sugar.
• Place the top part.
• Cut the baklava squarely with a sharp knife. You can cut like diamonds, triangulars or any shape that you like. Drizzle the remaining butter if there is any.
• After cutting, squeeze each slice by the edges to give the baklava shape.
• Bake for 20 minutes at the medium rack of the oven and another 20 minutes on the bottom of the oven.
• Meanwhile, to make sherbet, heat the milk and sugar in a saucepan until the sugar dissolves.
• After the sugar has melted, take it off the heat, add the cream and white chocolate. Whisk until chocolate melts and leave it to cool in the refrigerator.
• When your baklava is golden brown, it is ready to take it out. Pour the cold sherbet while baklava is still hot.
• Let it rest in the refrigerator until cold.
• Your cold baklava is at your service when you cover the top with cocoa powder and grated milk chocolate and sprinkle some ground pistachio. Afiyet olsun!

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