Cold baklava recipe at home that will make the masters jealous! Pastry-style cold baklava in half an hour

The recipe for cold baklava at home will turn your Ramadan tables into a feast.

One of last year’s most popular flavors cold baklavaIt’s a great alternative for those who don’t like the intense flavor of sorbet. Housewives, who are curious to make the cold baklava, which we usually buy in the pastry shops, are doing intensive research on the recipe for the cold baklava, in the pastry shop, on the Internet. well how to make cold baklava at home A must for the heat, the lightest sorbet desserts, We have prepared for you the recipe for baklava in the pastry shop of the master…


Make the teachers jealous cold baklava recipe at home The materials needed for this are the following:

For Baklava:

  • 1 packet of phyllo dough
  • 300 grams of butter
  • 300 grams of walnuts (very finely)

For the syrup:

  • 3 cups of milk
  • 2 cups granulated sugar
  • 1 vanilla pod (1 tablespoon condensed milk if available)
  • 1 glass of water

For the above:

  • 1 tablespoon milk powder (with cocoa)
  • 80 grams of milk chocolate (1 tablet) (keep in the freezer)


First of all, sugar and water are added to a sorbet pot and brought to a boil. 5 minutes after boiling, it is removed from the stove and allowed to cool. Next, melt the butter in a small saucepan or saucepan. While the oil melts, with the help of a spoon, remove the foams that form. After the oil has melted, it is removed from the heat and oil is added and mixed. The baking dish that will be used on the baklava dough placed on the counter is placed so that it matches the edges and the edges are cut with a knife. Next, the baking tray is greased with the help of a brush. Take a piece of baklava dough and place it on the baking tray. It is placed on the pieces of phyllo that were previously cut from the edges. All parts of the phyllo are then oiled.

Half of the baklava dough is placed on top of each other, as long as the same process is repeated. The baklava intermediate material is then spread. The desired material can be used for the intermediate material (hazelnut, peanut, walnut, etc.). When you reach this stage of the prepared baklava, open the oven and heat it to 170 degrees. After adding the intermediate material, the other sheets of phyllo are placed on top of each other following the procedures done in the first stage and oil is applied to the top. After the process of placing the pastry sheets is completed, the remaining materials are cut off at the edge of the sheets.

The prepared baklava is cut into the desired sizes. It is baked in a preheated oven at 170 degrees until the bottom and top are golden. While the baklava is cooking, milk is added to the previously prepared sorbet and left to wait while mixing. The fried baklava is removed from the oven and left for 10 minutes for the first fire to appear. The syrup is then poured over the baklava. Let it sit for 1 hour for the baklava to absorb the syrup. Cocoa and milk powder are then mixed and poured all over the baklava with the help of a strainer. It is put on hold in the fridge. Once the waiting process is finished, it is served decorated with powdered peanuts and grated chocolate. The cold baklava is ready. Enjoy your meal.


There are a few tricks to making cold baklava tastier and thicker.

  • It is very important to remove the foam from the melted butter. This will prevent the butter from burning while the baklava is baking.
  • Baklava phyllo will dry out in no time due to its thin, starchy texture. Therefore, it can be covered with a cloth to prevent it from drying out. However, it is very important to make sure you breathe while doing this.
  • While the baklava is preparing, oiling each layer of phyllo will make the baklava rise.
  • Preheating the oven will ensure that the baklava is cooked to its consistency.
  • If you don’t like the bitterness of the cocoa you use, you can add milk powder to the cocoa.
  • Make sure the syrup spreads all over the baklava.
  • It is very important to serve the baklava by keeping it in the refrigerator to understand its flavor.

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