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HOW TO PREPARE MILKY COLD BAKLAVA

Enjoy Hamido’s Milky Cold Baklava at its best with this simple, step-by-step guide. From thawing to the final chocolate topping, we’ll show you exactly how to prepare and serve our creamy, rich, and refreshing cold baklava.

STEP 1

Thaw the Baklava
  • Remove the baklava from the freezer.
  • Thaw at room temperature for 4 hours.
  • The cold baklava should weigh approximately 650 g.
Cold Baklava tray thawing at room temperature

STEP 2

Prepare the ingredients - Milk
450 g whole milk
Whole milk measured for Cold Baklava preparation

STEP 2

Prepare the ingredients - Whipping cream
650 g heavy whipping cream
(31–33% fat, about 5 g fat per 15 ml serving)​
Heavy whipping cream for authentic Turkish Cold Baklava

STEP 2

Prepare the ingredients - Sugar
120 g granulated sugar​
Granulated sugar for Milky Cold Baklava recipe

STEP 3

Heat the Milk then Add Sugar
  • Place the milk in a saucepan over low to medium heat.
  • Once hot, gradually add the sugar while stirring continuously.
Heating milk and sugar mixture for Cold Baklava syrup

STEP 4

Add the Heavy Cream
  • Slowly pour the heavy cream into the hot mixture while stirring.
  • Continue stirring gently to blend everything evenly.
Pouring heavy cream into milk mixture for Cold Baklava

STEP 5

Cool the Mixture
  • Allow the mixture to reach a light boil at low heat.
  • Remove from heat and let it cool for 10 minutes.
  • Do not pour the hot mixture onto the baklava yet.
how to prepare cold baklava cooling mixture.jpg

STEP 6

Soak the Baklava
  • Once cooled, slowly pour about two-thirds of the cream mixture over the baklava using a cup.
  • Let it sit so the baklava can absorb the liquid.
  • While waiting, gently press down the baklava with the bottom of the cup to help it soak evenly.
  • After absorption, pour the remaining mixture on top.
Cold Baklava being soaked with milk and cream mixture

STEP 7

Rest & Refrigerate
  • Let the baklava rest at room temperature for 2 hours.
  • Transfer to the refrigerator for 4 hours.
Cold Baklava resting and refrigerated before serving

STEP 8

Final Topping
  • Remove from the fridge and sprinkle granulated chocolate on top (do not use cocoa powder as it will make it bitter).
  • If granulated chocolate is not available, use chocolate bars (60% cocoa or less) and grind them in a food processor.
  • Pistachio topping is optional.
Cold Baklava topped with grated chocolate and pistachios
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