Cold Baklava
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.
