Having been regarded as the greatest and most valuable dessert on the tables since Ottoman period, baklava is known for its traditional recipe with sherbet. This old but tasty dessert has been recently updated: Baklava with milk. As the name suggests, the sherbet of baklava with cold milk consists of milk, while the sherbet of traditional baklava consists of water and sugar. It has less phyllo pastry layers than that of traditional baklava.
Baklava with milk, the sherbet of which contains milk and which is served cold, has recently become incredibly popular. Baklava with milk, one of the most preferred alternatives for those who love milk desserts but cannot resist the taste of baklava, reaps praises from those who taste it for its lightness and savoriness.
The recipe for baklava with milk that is made from ready-made phyllo is a practical and incredibly savory recipe for those who do love it and would like to make it quite often. So here comes the question of how to make baklava with milk. You can easily make baklava with milk at home in your own kitchen as well.
Here is our recipe for baklava with milk:
1 pack of thin phyllo sheets
200 grams of butter
1 tea glass of oil
1 drinking cup of peeled pistachios
2.5 drinking cups of granulated sugar
1.5 drinking cups of milk
Half a drinking cup of water
100 grams of grated chocolate
1 tablespoon of cocoa
1 tablespoon of powdered sugar
First make the sherbet. Put granulated sugar, milk and water in a deep saucepan and stir until the sugar dissolves. After boiling the mixture for 5 minutes, take the saucepan from the stove and let it cool.
After melting the butter in a saucepan, skim the foam off the butter and then add 1 tea glass of oil.
Firstly, cut the baklava phyllo into the size of the glass baking dish you will use. Then divide the cut phyllo sheets into two stacks. Keep the stack of phyllo sheets you will use for the top covered with a clean cloth to keep them moist, and put them aside.
After brushing the interior of the glass baking dish with oil, place the first phyllo sheet and brush the top of it with oil.
Pile the phyllo sheets one on another and brush the top of them with oil in this way.
Do not brush the last phyllo sheet you place on the top with oil. Sprinkle it evenly with pistachios and then drizzle it with some oil.
After piling the remaining stack of phyllo sheets one on another and brushing them with oil, cut them into a square shape and drizzle with the remaining oil.
Bake the baklava in a preheated oven at 170 degrees for about 45 minutes until it turns golden brown. Check if the bottom of the baklava is also baked.
After it is baked, let the baklava rest for 10-15 minutes to allow the heat to subside.
After the baklava cools down, pour the sherbet with cold milk you have already made with a ladle and let the baklava rest to absorb the sherbet.
After the baklava rests for 2-3 hours, mix the cocoa and powdered sugar in a bowl and coat the top of the baklava with it using a strainer.
Sprinkle the top with grated chocolate. You can use milk chocolate or dark chocolate according to your liking.
Finally, you can top the baklava with pistachios.
If you want a softer baklava with more sherbet, then you can use 2 drinking cups of milk instead of 1.5 drinking cups. In this way, the baklava can be softer and have more sherbet.
For a completely white baklava, you can use grated white chocolate. Or you can just sprinkle the baklava with powdered sugar instead of cocoa. You can also garnish the top of the baklava with milk according to your imagination and liking.
The caloric value varies according to the size of the slice of the baklava. 1 slice of baklava with milk, which weighs about 40 g, is about 165 calories, and 1 serving of baklava with milk, which weighs 160 g, is 670 calories. 100 g baklava with milk has about 50 grams of carbohydrates, 8 grams of protein, 22 grams of fat and 3 grams of fiber.