Cold Baklava with Nuts and Milk Syrup

Cold baklava is made with delicate layers of phyllo, generously soaked in a chilled milk syrup. It bakes crisp on top, stays succulent within, and smells beautifully of toasted nuts. An elegant dessert for tea time or a special occasion.

Ingredients

Base

• Phyllo dough for baklava — 9.5–17.6 oz | 270–500 g (depending on the size of the pan)
• Butter — 7 oz | 200 g
• Sunflower oil — 1/2 tea glass | about 50 ml
• Mixed nuts (hazelnuts, walnuts, pistachios) — 11.6 oz | 330 g

Milk Syrup

• Milk — 2 1/2 cups | 600 ml
• Sugar — 1 lb | 450 g

Method

1. Prepare the dough: if the phyllo is frozen, thaw it in the refrigerator in advance, then bring it to room temperature under a towel so the sheets do not dry out.
2. Finely chop the nuts with a knife or pulse briefly in a blender until crumbly, but not powdery. If you like, reserve some of the crumbs for the finished baklava.
3. Make the milk syrup: combine the milk and sugar in a saucepan and warm over medium heat, stirring until the sugar dissolves completely and the mixture just begins to simmer. Do not let it boil vigorously. Cool completely, then refrigerate — the syrup must be cold when you pour it over the pastry.
4. Melt the butter and mix it with the sunflower oil. Skim off any foam if needed so the butter mixture stays clear.
5. Preheat the oven to 340°F | 170–180°C. Prepare a pan about 8 x 12 inches | 20 x 30 cm. Grease the bottom and sides with the butter-oil mixture.
6. Assemble: lay down the first sheet of phyllo and brush it lightly with oil. Continue, layering 8–10 sheets (or half the pack), brushing each one lightly with oil.
7. Spread the nut crumbs evenly over the layer.
8. Cover with the remaining phyllo sheets, brushing each with oil again. Brush the top layer a little more generously.
9. With a sharp knife, cut the pastry all the way to the bottom of the pan into squares or diamonds.
10. Bake for 30–40 minutes, until deeply golden and crisp.
11. Remove from the oven and let cool to room temperature.
12. Only once the baklava is completely cool, pour the cold milk syrup over it evenly. Leave at room temperature for 15–20 minutes, then refrigerate for at least 2 hours (3–4 hours is better) to soak through.
13. Before serving, scatter over the remaining nut crumbs. Serve well chilled.

Nutritional Value (per serving)

Calories	580 kcal
Protein	9 g
Fat	35 g
Carbohydrates	58 g
Sugar	33 g
Sodium	90 mg

Tips and Variations

• Thickness: if the phyllo sheets are large, trim them to fit the pan and use the trimmings within the layers.
• Soaking: the key is a cold syrup and completely cooled pastry. That keeps the layers crisp and gives you a neat structure that does not turn soggy.
• Nuts: combine, for example, hazelnuts with pistachios for a brighter flavor. Toast the nuts dry first for extra aroma.
• Sweetness: if you prefer, reduce the sugar in the syrup to 13.4–14.1 oz | 380–400 g for a less cloying finish.
• Storage: keep the baklava covered in the refrigerator for up to 4–5 days. Before serving, you can add a fresh sprinkling of chopped nuts.

FAQ

Why is this baklava called ‘cold’?

The dessert is soaked with chilled milk syrup and served straight from the refrigerator. This keeps the layers crisp while the flavor stays creamy and delicate.

Which nuts work best?

Hazelnuts, walnuts, or pistachios all work well. You can mix 2–3 varieties: pistachios add vivid color and aroma, hazelnuts bring depth, and walnuts give the classic note.

Can I make it without an 8 x 12-inch pan?

Yes. Use any ovenproof dish with a similar surface area. The important thing is that the phyllo covers the base and the layers are roughly even so the baklava bakes through uniformly.