"lighter version of classic Baklava"
Cold Baklava
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- Recipe Card
Prep time: 30mins
Cook time: 35mins
Serves or Makes: 12
Recipe Card
ingredients
- 35 sheet Phyllo dough
- 3 stick unsalted butter (melted)
- 12 ounce Pistachios
- 2 cup sugar
- 1/2 cup water
- 1 cup whole, milk
- 1 cup heavy whipping cream
Method
Step 1
To make the syrup, combine water and sugar, in a medium sized saucepan. Bring to a boil, stir to dissolve sugar, and then turn off the heat. A few minutes later add milk and heavy whipping cream and mix well. Set aside.
Step 2
Brush a 9*13 inch baking pan with the melted butter. Set aside. Preheat the oven 360F. Place one phyllo sheet in the bottom of the baking pan and brush with butter until completely covered. Repeat with 15 more phyllo sheets brushing each with butter. Make sure there are no large bubbles of air trapped under the phyllo. Place the pistachios over the phyllo. Cover them with another sheet of phyllo and brush with melted butter. Repeat with 25 more phyllo sheets, brushing each with butter. Brush the remaining butter on the top layer and brush to cover the entire surface.
Step 3
Using a sharp knife with a pointed tip, cut the baklava into squares. Bake until golden and crisp, about 35-40 min, rotating the pan halfway through baking. After 10 minutes later removing the baklava from the oven, slowly pour the cooled syrup over the cut lines. (Syrup should be warm not cold) Sprinkle each piece with a pinch of cacao mixture and ground pistachios. Cool to room temperature on a wire rack, about 4 hours. Cover with foil and let stand at the fridge for 8 hours or overnight before serving. The flavor improves after resting overnight but is ready to serve once cooled.