Cold Baklava (Soguk Baklava) Recipe

Cold Baklava, or Soguk Baklava, is a unique twist on the traditional Turkish dessert.

Cold Baklava, known as Soguk Baklava in Turkish, is a delightful twist on the traditional baklava that is enjoyed chilled. This version incorporates a rich, creamy chocolate layer and is soaked in a deliciously sweet milk syrup, offering a refreshing contrast to the traditional honey and nut-filled pastry.

Perfect for warm weather, Cold Baklava has gained popularity for its decadent taste and unique preparation. The crisp layers of phyllo dough are beautifully complemented by the subtle flavors of milk and chocolate, creating a dessert that is both indulgent and refreshing.

Ingredients

• 500g phyllo dough
• 250g butter, melted
• 200g walnuts, finely chopped
• 100g pistachios, finely chopped
• 200g dark chocolate, grated
• 300ml whole milk
• 300g sugar
• 200ml heavy cream
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract

Nutrition

Calories: ~350 calories

Instructions

1. Prepare the Syrup: In a medium saucepan, combine 300ml of whole milk and 300g of sugar. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool to room temperature.
2. Prepare the Filling: In a bowl, mix 200g of finely chopped walnuts and 100g of finely chopped pistachios together. Set aside.
3. Preheat Oven: Preheat your oven to 180°C (350°F).
4. Layer the Phyllo Dough: Brush a 9x13 inch baking dish with melted butter. Layer half of the phyllo dough sheets, brushing each one with melted butter as you go.
5. Add the Nut Mixture: Evenly spread the nut mixture over the buttered phyllo dough.
6. Add the Chocolate: Sprinkle 200g of grated dark chocolate evenly over the nuts.
7. Add the Remaining Phyllo Dough: Layer the rest of the phyllo dough sheets on top, brushing each one with melted butter.
8. Cut the Baklava: Using a sharp knife, cut the baklava into squares or diamond shapes.
9. Bake the Baklava: Bake in the preheated oven for 45-50 minutes, until the phyllo is golden brown and crisp.
10. Prepare the Creamy Syrup: While the baklava is baking, prepare the creamy syrup. In a small saucepan, bring 200ml of heavy cream, 1 tablespoon of cocoa powder, and 1 teaspoon of vanilla extract to a simmer. Let it cool slightly.
11. Soak the Baklava: Immediately after removing the baklava from the oven, pour the cooled milk syrup over it, followed by the warm creamy syrup.
12. Cool the Baklava: Allow the baklava to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
13. Serve: Serve the chilled baklava directly from the fridge. It can be garnished with extra chopped pistachios or a dusting of cocoa powder.

Here is a cold baklava tutorial from Refika's Kitchen Youtube channel:

Enjoying Cold Baklava is a delightful experience, especially during the warmer months when traditional baklava might feel too heavy or sweet. The key to perfect Cold Baklava lies in patiently allowing it to absorb the syrups while chilling in the refrigerator. This step ensures that every bite is perfectly balanced with crisp layers, rich chocolate, and refreshing milk syrup.

When slicing the baklava before baking, make sure to use a sharp knife and cut all the way through to the bottom layer. This will ensure that the syrup penetrates evenly and each piece is easy to serve.

Another tip is to keep your phyllo dough covered with a damp cloth while assembling the baklava. This prevents the thin sheets from drying out and becoming brittle.

If you prefer a less sweet version, you can reduce the amount of sugar in the milk syrup. However, remember that some sweetness is essential to balance the bitter notes of the dark chocolate and the richness of the nuts.

Experimenting with different types of nuts, such as almonds or hazelnuts, can also yield interesting variations of this dessert. Each type of nut brings its own unique texture and flavor, adding to the versatility of Cold Baklava.

Finally, while Cold Baklava can be served immediately after its refrigeration period, it truly shines when allowed to sit for an extra day or two in the fridge. This gives the flavors more time to meld together, resulting in a more cohesive and deeply satisfying treat.