Cold Baklava

Nuts
Written By Lulwa Aljufairi

Soaked in a sweet milk syrup and topped off with cocoa powder, this hazelnut twist on the traditional baklava is sure to make the flavors dance in your mouth!

Ingredients

  • 2/3 cup sugar

  • 2/3 cup water

  • 1 cup cream

  • 1 cup milk

  • vanilla

  • 1 cup hazelnuts

  • 100 g butter, melted

  • 21 filo sheets

  • cocoa powder, for dusting

Method

  • Preheat the oven to 180˚C/350˚F.

  • In a pot, boil the sugar and water until dissolved.

  • Add in the cream and milk and boil for a minute.

  • Add the vanilla and refrigerate.

  • In a saucepan, add the hazelnuts and roast until golden. Grind until coarse.

  • In an 8 in square pan, lay a piece of filo, brush some of the melted butter, and lay another piece. Repeat the process six more times. Add half of the hazelnuts on top.

  • Repeat the process again, then with the remaining 7 sheets of filo repeat the layering process.

  • Cut it lengthwise into 4 sections and horizontally into 4 sections ending up with 16 squares.

  • Bake for 30 minutes.

  • Pour the prepared milk mixture on top. Refrigerate for at least 4 hours.

  • Dust with cocoa powder before serving.

Lulwa Aljufairi
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