Cold Baklava with Creamy Syrup
Ingredients
- 500g baklava phyllo dough
- 1 cup mixed nuts (such as hazelnut and walnut)
- 100g butter
- 50g vegetable oil
Syrup
- 1.5 cups sugar
- 2 cups milk
- 1 package liquid cream
Topping
- Cocoa powder
- Grated chocolate
- Chopped nuts (such as hazelnut and pistachio)
Preparation
Prepare the syrup by boiling milk and sugar briefly, then cool and mix in the liquid cream.
Melt butter over medium heat until the sizzling stops, strain it, add vegetable oil, and cool the mixture.
Cut the phyllo dough in half and place one half in the bottom of a 30x20 cm baking dish.
Add mixed nuts in the middle layer.
Cover evenly with the remaining half of the phyllo dough.
Carefully cut the baklava into pieces.
Drizzle the cooled oil-butter mixture over the top.
Go over the cuts again with a knife to ensure they are deep.
Shape the pieces into dome forms with your hands.
Bake in a preheated 150°C oven without fan until golden brown, which may take some time.
Remove from the oven and let cool completely.
Pour the cold syrup over the cooled baklava and allow it to absorb for about an hour.
Tips
The baklava can be served immediately with a crispy top and slightly soft bottom, or wait until the next day for the layers to define and fully absorb the syrup for better texture.
