Layers of buttered yufka and walnuts baked crisp, then soaked in a cold milk syrup and dusted with cocoa. A lighter take on baklava, chilled and served cold.
Ingredients
Instructions
- 1
Preheat the oven to 180 °C and brush a 25x30 cm baking dish with melted butter.
- 2
Cut the yufka into pieces the size of the dish and divide them into two equal stacks.
- 3
Layer the first stack in the dish, brushing each layer with butter, and scatter the walnuts evenly on top. Layer the remaining yufka the same way and brush the top layer generously.
- 4
Cut into 16 squares or diamonds with a sharp knife and bake for 30-35 minutes until golden and crisp.
- 5
Meanwhile, heat the milk and sugar in a saucepan over medium heat, stirring, for 4-5 minutes until the sugar dissolves (do not boil); remove from the heat and cool completely.
- 6
Let the baklava cool for 20 minutes after baking, pour the cold milk syrup evenly over it and chill for at least 2 hours to soak.
- 7
Just before serving, sift the cocoa over the top and serve cold.
Nutrition
Per serving
| Calories | 349 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 40 g |
| Fat | 20 g |
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