Cold Baklava Recipe

I’ve been seeing this twist on baklava everywhere in Türkiye lately. It’s called Soğuk Baklava—Cold Baklava—and it’s taken the dessert scene by storm. It’s lighter than traditional versions thanks to the milk syrup, with just enough cocoa and chopped chocolate to make it feel modern and indulgent. Of course, it’s still layered with phyllo and plenty of pistachios, because some things are too good to change.

Ingredients Needed:

For the Layers:

• ¾ cup (170g) butter
• 1 lb (16 oz) phyllo dough
• 1 cup raw Turkish pistachios, crushed

For the Milk Syrup:

• 2 cups (440g) whole milk
• 1¼ cups (250g) granulated sugar
• 1 oz (28g) white chocolate, chopped
• 1 tsp vanilla extract
• 1 cup (240g) heavy cream

For the Top:

• ½ tbsp cocoa powder
• ½ tbsp powdered sugar
• 2 oz (56g) semi-sweet chocolate, chopped

How to Make Cold Baklava

1. Prepare the Butter:
Melt the butter in a saucepan over medium heat. Let it sit for 5–10 minutes, then carefully pour off the clear butterfat into a bowl—avoid the milk solids at the bottom. Set aside.

2. Prep the Oven and Dough:
Preheat oven to 400°F (200°C). Trim the phyllo sheets to fit a 9×6″ pan—you’ll need 40 sheets total.

3. Assemble the Layers:
Brush the bottom of your baking dish with a little melted butter.

• Add 2 layers of phyllo
• Drizzle 1 tbsp of butter
• Repeat until you’ve stacked 20 sheets

Spread ¾ of the crushed pistachios evenly over the dough.
Repeat the layering process with the remaining phyllo and butter until all 40 sheets are used.

4. Slice and Bake:
Cut the baklava into rectangles about 1½–2 inches wide, slicing all the way to the bottom.
Pour over any remaining butter.

• Bake at 400°F (200°C) for 10 minutes
• Lower heat to 350°F (175°C) and bake for 23–25 minutes, until golden
  Cool completely.

Make the Milk Syrup

In a saucepan, combine milk and sugar. Simmer over medium heat for 1–2 minutes until sugar dissolves. Remove from heat.
Add white chocolate and vanilla, stir until smooth.
Let the syrup cool completely. Once cold, whisk in the heavy cream until fully blended.

5. Soak the Baklava:
Ladle the entire milk mixture over the cooled baklava. Let it sit at room temp for 2–3 hours so it fully absorbs the syrup.

6. Add Final Touches:
Mix cocoa powder and powdered sugar. Sift over the top.
Chill in the fridge uncovered for 4–5 hours (or overnight if you can wait!).

7. Serve:
Top with chopped semi-sweet chocolate and the rest of the pistachios. Enjoy cold with a cup of Turkish tea or coffee.

Recipe Tips

• Use clarified butter: Let the melted butter sit, then pour off the clear part and leave the white solids. This helps the phyllo stay crispy and golden, not soggy or greasy.
• Cut the baklava before baking: Always slice it into portions before it goes into the oven. Once baked, phyllo becomes too delicate and will crack if you try to cut it later.
• Let the baklava cool completely before adding milk syrup: If it’s warm, it will turn mushy. The baklava must be fully cool so it absorbs the syrup slowly and evenly.
• Chill the milk syrup before using: Make sure the milk mixture is cold before pouring. Warm syrup will ruin the texture and melt the layers.
• Don’t cover while chilling: Let it rest in the fridge uncovered. This keeps the top crisp and lets the flavors settle without trapping moisture.

How To Store Cold Baklava

• Refrigerate: First, let the leftover Cold Baklava cool to room temperature. Then place it in an airtight container and store it in the fridge uncovered to keep the top crisp. It will stay fresh for up to 5 days.

FAQ

Can I make this ahead of time for a party?
Definitely—it actually tastes better the next day. Just give it at least 4–5 hours in the fridge (overnight is ideal) so the milk syrup fully soaks in and the flavors settle.

Do I have to use Turkish pistachios?
Turkish pistachios have a bright, buttery flavor that’s traditional here, but if you can’t find them, use any unsalted pistachios. Just aim for fresh ones with a vibrant green color.

Why do I need to clarify the butter?
Clarified butter keeps the phyllo layers crisp instead of soggy. If you skip this step, the milk solids can burn or make the baklava greasy.

What’s the difference between this and regular baklava?
Cold baklava uses a milk-based syrup instead of sugar syrup, which makes it lighter and creamier. The chilled serving style and cocoa topping give it a more modern twist.

Can I freeze Cold Baklava?
Freezing isn’t ideal—it can mess with the texture of the milk syrup and phyllo. If you need to make it ahead, just keep it chilled in the fridge for up to 5 days.

Nutrition Facts

Serving Size: 1 piece (1/12 of 9×6″ tray)

• Calories: 365
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 105mg
• Potassium: 120mg
• Total Carbohydrate: 31g
• Dietary Fiber: 2g
• Sugars: 17g
• Protein: 5g

Try More Turkuaz Kitchen Recipes:

• Dubai Chocolate Cheesecake
• Dubai Chocolate Recipe
• Pistachio Baklava
• Pistachio Baklava
• Pistachio Chocolate Cookies