Pistachio Cold Baklava with Milk Recipe

A delightful twist on traditional baklava, enriched with milk and pistachios.

Pistachio Cold Baklava with Milk is a modern twist on the traditional Middle Eastern dessert, baklava. Traditionally, baklava is made with layers of phyllo dough, filled with nuts, and sweetened with syrup. This version, however, introduces a cold milk syrup that not only adds creaminess but also makes for a refreshingly cool dessert option.

This recipe marries the delicate, flaky layers of phyllo dough with the rich, nutty flavor of pistachios, all enveloped in a luscious, milk-based syrup. The combination creates a symphony of textures and tastes: the crunch of the phyllo, the creaminess of the milk, and the subtle sweetness balancing the earthy pistachio flavor. Whether you're preparing it for a special occasion or just indulging yourself, this Pistachio Cold Baklava with Milk is sure to impress.

Ingredients

• 1 package of phyllo dough (16 oz, thawed if frozen)
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups pistachios, finely chopped
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 2 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup honey
• Zest of one lemon

Nutrition

Calories: ~390 calories

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.
2. Prepare Nut Mixture: In a medium bowl, combine the finely chopped pistachios, sugar, cinnamon, cloves, and cardamom. Mix thoroughly to evenly distribute the spices.
3. Layer Phyllo and Nuts: Begin by laying one sheet of phyllo dough in the bottom of the greased baking dish. Brush it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have layered 8 sheets. Sprinkle a thin layer of the nut mixture (about 3 tablespoons) over the phyllo. Continue layering and buttering each sheet of phyllo, adding a layer of nuts every 7-8 sheets, until all the nuts are used. Finish with a top layer of 10 buttered phyllo sheets.
4. Score the Baklava: Using a sharp knife, carefully score the baklava into diamond or square shapes. Ensure you cut all the way through to the bottom layer.
5. Bake: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the phyllo is golden brown and crisp.
6. Prepare Milk Syrup: While the baklava is baking, prepare the milk syrup. In a saucepan, combine the whole milk, sweetened condensed milk, heavy cream, vanilla extract, honey, and lemon zest. Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
7. Cool and Drizzle: Once the baklava is done baking, remove it from the oven and let it cool for about 10 minutes. Pour the warm milk syrup evenly over the entire surface of the baklava. Let the baklava sit at room temperature until completely cool and the syrup has been absorbed, at least 2 hours. For best results, refrigerate for several hours or overnight.
8. Serve: Once the baklava has chilled, it is ready to be served. Gently lift out each piece with a spatula, ensuring that you scoop up both the phyllo layers and the nut filling.

Here you can watch the tutorial for the recipe of cold baklava from Refika's Kitchen:

Your Pistachio Cold Baklava with Milk is now ready to be enjoyed. The contrast between the cool, creamy milk syrup and the crunchy, nutty layers of phyllo creates a delightful burst of textures and flavors in every bite. Serve it chilled for the best experience, and witness your guests marvel at this unique take on a time-honored dessert.

For an added touch, you can garnish each piece with a drizzle of honey and a sprinkle of finely chopped pistachios before serving. This not only enhances the presentation but also adds a little extra sweetness and crunch.

Consider pairing the baklava with a cup of strong Turkish coffee or a glass of sweet, floral tea. The robust flavors of the coffee or tea beautifully complement the delicate sweetness and richness of the baklava.

Storing tips: Keep any leftover baklava in an airtight container in the refrigerator for up to one week. The flavors continue to meld and develop over time, making it just as delicious (if not more) the following days.

Remember, making baklava can be a labor of love, especially when working with delicate phyllo sheets. Patience and gentle handling are key. If a sheet rips, don't worry—just patch it together as you layer. The end result will still be spectacular.