Baklava with Milk
This is a chilled Turkish-style baklava with milk. The confirmed ingredients from the description are: baklava pastry sheets, 300 g ghee, 400 g Aleppo pistachios, 1 cup sugar (120 g), 1 litre milk, 200 ml cream, plus grated dark chocolate and ground pistachios for garnish. The chef explained that the tray is brushed with ghee, layered with 15 sheets on the bottom and 25 sheets on top, then filled with pistachios and baked at 170°C until browned and dry. Once completely cooled, it is topped with milk mixed with sugar and cream, then chilled in the refrigerator.
A baklava-style dessert made with milk.
Like baklava with a creamy milk finish.
Let it soak well so the layers turn soft and sweet.
Ingredients
- Baklava pastry sheets
- 300 g Ghee
- 400 g Aleppo pistachios
- 1 cup (120 g) Sugar
- 1 litre Milk
- 200 ml (1 carton) Cream
- Grated dark chocolate, for garnish
- Ground Aleppo pistachios, for garnish
- Mentioned as an ingredient within the ghee Animal ghee from a dairy cow
- Mentioned as the type of milk used Cow’s milk
- Mentioned as one of the types of milk usually mixed, according to the chef Buffalo milk
- Mentioned while explaining the addition of cream Canned milk
- Mentioned as an alternative that does not require cream Fresh full-fat milk
- Mentioned as a type of pistachio Siirt pistachios
- Mentioned as a type of pistachio Ice-cream pistachios
- Mentioned to explain the grated plain chocolate Dark chocolate
- Half a cup plus extra (as a tip, not an official amount) A smaller quantity of sugar
Instructions
- Preheat the oven on the middle rack to 170°C, using top and bottom heat with no fan.
- Choose a tray suitable for baklava and brush it with warm melted ghee.
- Lay the first sheet of baklava pastry in the tray.
- Continue layering the baklava pastry sheets until you have 15 layers on the bottom, brushing with ghee between the layers according to the quick method explained by the chef.
- Spread the Aleppo pistachios over the baklava layers in the tray.