Recipes

Cold Baklava (Soğuk Baklava)

Cold Baklava Recipe

Cold baklava is a variant of traditional Turkish baklava and differs from other baklava by being served cold and creamy syrup. Here is the detailed recipe and ingredients:

Ingredients:

For the baklava:

  • 500 grams of baklava phyllo dough
  • 200 grams of butter (melted)
  • 1 cup oil
  • 1 cup powdered pistachios or walnut kernels (optional)

For the Creamy Sorbet:

  • 2 cups granulated sugar
  • 2 cups of water
  • 2 cups of milk
  • 1 cup heavy cream (200 ml)

Construction:

  1. Preparation of Baklava:
    1. Carefully lay the baklava dough on the tray. Brush the melted butter and oil mixture between both layers of phyllo pastry.
    2. After laying about 20 layers of phyllo dough, sprinkle the middle layer with finely ground pistachios or walnut kernels.
    3. Continue to arrange the remaining phyllo dough in the same way, lubricating it between both layers.
    4. Repeat this process until all the dough is gone.
  2. Cutting and Cooking Baklava:
    1. After all the phyllo dough is laid out on the tray and greased, cut the baklava into the shapes you want (square, rectangle, triangle).
    2. Bake in a preheated oven at 180 degrees for about 30-40 minutes, until golden brown on top.
  3. Preparation of Creamy Sorbet:
    1. Put the sugar and water in the saucepan and bring to a boil, stirring, until the sugar dissolves.
    2. After boiling, boil for another 10 minutes.
    3. Remove from heat and once the initial temperature of the syrup has passed, add the milk and cream. Mix well and leave to warm.
  4. Syruping of Baklava:
    1. After resting the hot baklava from the oven for a few minutes, pour the warm syrup over it.
    2. Allow to cool at room temperature so that the baklava absorbs the syrup well.
    3. After the baklava has cooled completely, put it in the refrigerator and let it rest in the refrigerator for at least 3-4 hours, preferably overnight.
  5. Service:
    1. Remove the cold baklava from the fridge and serve cold.
    2. You can sprinkle extra powdered pistachios on top or make different decorations according to your preference.

This recipe offers a light and refreshing dessert where traditional baklava meets milk and cream. Enjoy your meal!

What are the Differences That Distinguish Cold Baklava from Traditional Baklava?

Cold baklava differs from traditional baklava in several aspects. Here are these differences:

1. Sherbet:

Traditional Baklava:

  • The syrup of traditional baklava is made only from water and sugar. The syrup is boiled and poured hot over the baklava.

Cold Baklava:

  • The syrup of cold baklava contains water, sugar, milk and cream. After the syrup is boiled, it is allowed to cool and poured over the baklava when it is warm. In this way, baklava gets a cold and creamy structure.

2. Service Temperature:

Traditional Baklava:

  • It is usually served at room temperature or slightly warm.

Cold Baklava:

  • As the name suggests, this baklava is served cold. After absorbing the syrup thoroughly, it is cooled in the refrigerator and served cold.

3. Structural Features:

Traditional Baklava:

  • Traditional baklava has an intense sweetness and a crispy texture. It is a heavy dessert due to the density of the syrup.

Cold Baklava:

  • Cold baklava, on the other hand, is a lighter dessert. The milk and cream used in the syrup make the dessert lighter and more refreshing. At the same time, it gives a soft and creamy texture.

4. Preparation and Resting Time:

Traditional Baklava:

  • Traditional baklava is rested for a short time after drawing the syrup and served.

Cold Baklava:

  • Cold baklava is rested in the refrigerator for at least 3-4 hours, preferably overnight, after absorbing the syrup. During this time, it is allowed to cool and thicken.

5. Taste Profile:

Traditional Baklava:

  • The intense sweetness of the sorbet and the distinct aroma of the ingredients used such as pistachios or walnuts are at the forefront.

Cold Baklava:

  • With the effect of milk and cream, it has a lighter, fresher and creamier taste profile. The level of sweetness is more balanced and soft.

These differences distinguish cold baklava from traditional baklava and offer a different taste and experience. Cold baklava is preferred as a refreshing dessert, especially on hot summer days.

Is Cold Baklava a Revised Version of Traditional Baklava? Things To Do To Make It More Delicious

Cold baklava can be considered a revised version of traditional baklava. It has been reinterpreted with a modern and innovative touch, preserving the basic elements of traditional baklava. This new version has gained popularity, especially for those looking for a lighter and more refreshing dessert. Here are some tips and suggestions to make cold baklava tastier:

1. Use Quality Materials

Butter and Oil Mixture:

  • It is important that the butter and oil used in baklava making are of high quality. Prefer butter as real butter, avoid using margarine.

Pastry:

  • Use fresh and thin baklava phyllo. Check the freshness of the packaged phyllo dough and choose the highest quality brands.

Pistachio or Walnut:

  • Make sure that the pistachios or walnuts used in the filling are fresh and of high quality. If possible, lightly roast and chop them before use.

2. Proper Preparation of Syrup

Sugar, Water, Milk and Cream Ratio:

  • Pay attention to the measurements so that the syrup has the right consistency. The syrup should not be too thick or too watery.

Temperature of the Syrup:

  • It is important to pour the syrup over the baklava while it is warm. While hot syrup softens the phyllo dough, cold syrup can make it difficult for the dessert to absorb the syrup.

3. Cooking Technique

Oven Setting:

  • Preheat the oven and bake the baklava evenly. Make sure the bottom and top are evenly browned.

Cutting:

  • Before putting the baklava in the oven, make the cutting process properly. This ensures that the syrup reaches each slice evenly.

4. Cooling and Resting

Resting Time:

  • After syruping the baklava, be sure to rest it in the refrigerator. This time will increase the consistency and flavor of the baklava. It is recommended to rest for at least 3-4 hours, preferably overnight.

5. Presentation and Extra Layers of Flavor

For the Top:

  • You can sprinkle extra pistachio powder on top before serving. You can also sprinkle with grated chocolate, nutmeg or cinnamon, depending on preference.

Serving alongside:

  • You can enhance the flavor of baklava by serving it with cream or vanilla ice cream.

6. Different Taste Experiments

Flavors:

  • You can add different flavors by adding a few drops of rose water or orange blossom water to the syrup.

Chocolate:

  • You can create a chocolatey touch by adding a thin layer of chocolate chips between the phyllo dough.

With these suggestions, cold baklava will be enriched in terms of both taste and presentation. This modern interpretation of traditional baklava can be one of the indispensable desserts of the summer months with its light and refreshing structure.

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