My dear audience, there is no problem with my syrup, but I would like to make a statement because some of our audience said that the syrup dried out. There are 2 methods for those who worry that the sherbet will be cut. Method 1: Boil water and sugar without lemon and put in the milk 5 minutes after turning off the cooker.
Method 2: Put the sugar, water, milk in a saucepan while it is cold, then let it simmer for 3 minutes and then let it cool off.
The sherbet/syrup of the dessert must be added when it`s cold.
Some people asked me if they could give the sherbet the next day. Yes, you can. Method: On that day, before you pour the sherbet, heat the baklava in the oven at 160 degrees for 15 minutes, then remove it from the oven and then give the warm sherbet.
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Cold baklava
20 pieces of baklava/pastry dough
250 g butter
Three cups of walnuts
For the sherbet/syrup;
Three glasses of caster sugar
Three glasses of milk
A glass of water
A pack of vanilla
For the baklava crust;
100 g milk chocolate
Two tablespoons of Cocoa
One teaspoon of Whipped Powder
Walnut
Preparation
First, we prepare our sherbet, put sugar and water into the pot and turn on our stove. The sugar melts in the boiling water. We boil the water for 3 minutes. 5 minutes after turning off the heat of the stove, we add the milk and vanilla and let it rest.
We largely chop the walnuts with the food processor and as shown in the video. Then we melt our butter, and after all our preparations are completed, we cut our baklava into bite-size pieces.
And with the help of a brush, apply a little butter to the bottom of the tray/glass bowl and spread the dough as shown in the video. Repeat the process for all 20 layers. Then sprinkle the walnuts over the pastry sheet. Then brush evenly the butter for each layer and repeat the process for the upper part as well. Then cut the baklava 5 lengthways, eight widthways. Brush the top of the baklava with the rest of the butter. Let it absorb the butter for 15 minutes. We place the baklava under the middle section of the preheated oven at 160 degrees for about 55 minutes to 1 hour. I needed more than an hour but it isn`t a problem.
When it`s done, remove the baklava from the oven and leave it to rest for 10 minutes. Pour the cold sherbet and then let it cool off for 2 hours. Let it absorb the syrup. Mix the cocoa with whipped cream, sprinkle the walnuts, add the grated chocolate, and serve it after cooling in the fridge.
You can make cold baklava on holiday or whenever you feel like it, and it is easy to prepare because you do not need to roll out the dough.
Footnote:
This baklava is called cold baklava because the speciality of this baklava is that it can be stored in the fridge.
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