The demand for cold baklava, which is the perfect meeting point of pistachio, milk and chocolate, is increasing. We are with you with the recipe of cold baklava, which is more popular because of its light structure, and how many calories are there and more suitable for diet. Calorie of cold baklava with chocolate and milk…
In Turkish cuisine, which has a wide dessert culture, the most favorite dessert is mostly baklava, which can be prepared in many ways from milky to sherbet, from sherbet to pudding. Especially the crispy baklavas, which are indispensable for holiday tables, have left their place to cold baklavas, which are lighter and milky this time. Cold baklava, which has a milder flavor than normal crispy baklava with its milky sherbet feature, has become the favorite of all baklava lovers this year. It was a matter of curiosity whether the cold baklavas, which suddenly became a trend and exploded, could be consumed more comfortably in the diet due to the milky content. So, how to make cold baklava, which is an alternative baklava that is a little more suitable for diet? A cold baklava recipe with a lower sugar rate.
COLD BAKLAVA RECIPE WITH MILK! MAKING COLD BAKLAVA WITH LITTLE SUGAR
1 pack of phyllo dough
150 grams of butter
3/4 (half + quarter) tea glass of oil (less than 1 tea glass)
2 cups sugar
1 glass of water
2 cups of milk
1 bowl of coarsely ground pistachios (you can also use hazelnuts or walnuts if you wish)
For the above;
2 soup spoons of cocoa
1 tablespoon of powdered milk
Start the preparation of cold baklava by making the syrup first. After boiling the sugar and water in the pot, take it off the stove and let it cool. Then melt the butter in a small sauce pan and remove the foam on the top. When the oil melts, take the pan off the stove and add oil on it.
On the other hand, place the dough in the baking tray and cut off the excess. In order for the baklava phyllo to not dry out, the phyllo should be placed between a clean cover. Let’s separate the rounded yufka equally on the top and bottom.
Grease the baking tray and then put 1 whole phyllo dough. Put the pieces on the edges on top and drizzle 1 more tablespoon of oil. After arranging half of the phyllo as if they are on top, place the intermediate materials.
In the meantime, heat our oven at 170°C without a fan upside down. After sprinkling the peanuts
Arrange the phyllo sheets on top of each other by pouring oil between them. After sizing and shaping the prepared baklavas as you wish, bake the baklava in the oven at 170°C until the top and bottom are golden brown.
While the baklava is cooking, add the milk of the syrup and mix well. Take it off the stove and let it sit for 10 minutes after the first heat comes out. Spread the syrup evenly over the cooled baklava. You can decorate as you wish.
Enjoy your meal….