What region and cuisine is the milky Baklava dessert from?
When it comes to baklava, Gaziantep comes to mind first. The original Gaziantep baklava is taught from master to student and differs from other baklavas in its production method and taste. In fact, the most important feature that reveals this difference is the products used. Interestingly, the cold baklava dessert we are talking about today is also popularly called “Sütlü Nuriye” dessert. Sütlü Nuriye baklava, one of the insatiable delicacies of Diyarbakir, is preferred because it is lighter than the others. This dessert, made with almond and baklava dough and poured over milk syrup, is also popularly called “Diyarbakir baklava”. However, it should be noted that this baklava is also attributed to other regions and is not specific to a specific region.
So what are the main characteristics of cold baklava?
Cold baklava, made with baklava yukhas, is made mainly of milk, a small amount of sugar, pistachios and chocolate. The dessert is covered with dark chocolate pieces. This dessert has a different taste and is mainly light in composition, so cold baklava is usually in high demand during holidays.
Usually, national baklavas are distinguished by their heavier syrup. Milk baklava desserts are lighter and made from different ingredients than their predecessors. This recipe, which emerged later, also has a history. So, in the 1980s, in the tense atmosphere of the revolution, the municipalities controlled by the army imposed price restrictions on baklava. The price regulated by the mayor was too low for the preparation of pistachio and walnut baklava with syrup. For this reason, the number of shops selling it was decreasing. Finally, one of the famous confectioners – Hacı Mustafa Güllü, owner of Güllüoğlu Baklavas, found a solution to this problem and used milk instead of syrup and hazelnuts instead of pistachios, resulting in a lighter, less expensive dessert. Later, other masters also used this new recipe. The name spread as “Sütlü Nuriye”.
How to prepare the festive joy of the milky Baklava recipe?
You will find the recipe for milk baklava below. It is our custom to visit guests and celebrate during every holiday, especially during Ramadan and the Eid al-Adha holidays. What we need most during such holidays are the sweets that are put on the table. Sometimes the preparations start a few days in advance and the sweets are prepared. But what should be done to keep the prepared sweets fresh? If you often prepare milk baklava during the holidays, pay attention to these. If baklava is stored in the right conditions, it can stay fresh for 3-4 days. Appropriate storage conditions must be provided for baklava to stay fresh. Baklava should be stored in a cool and dry place. It can be stored in a closed glass container or an airtight container. Baklava should not be stored in the refrigerator, as it can absorb moisture in the refrigerator and spoil its taste. Covering the baklava with several layers of paper towels can help absorb moisture. In addition, stretch film or aluminum foil should not be wrapped around the baklava, as this can cause the baklava to absorb moisture and deteriorate its texture. Do not stack the baklava on top of each other during storage, otherwise the syrup may overflow. Adding cold milk to baklava may seem unusual, but it creates a wonderfully delicious, creamy texture with the sweet and nutty filling. We are sure that you will impress your family and friends with this easy-to-make baklava recipe. Don’t forget to serve your baklava with a cup of coffee or cold milk tea for a delicious dessert experience.
What are the ingredients used in the Milk Baklava recipe?
Cold baklava, which has a perfect taste with a unique combination of chocolate, milk and peanuts, fascinates everyone who tastes it, not only because of its taste, but also because it is lighter than syrupy sweets. The secret of the cold baklava flavor, which melts on the palate and creates a delicious taste in the mouth, is undoubtedly in the syrup made with milk. There are quite a lot of ingredients in milk baklava. The richness of the ingredients and the different taste make milk baklava more delicious. If you want to make this delicious dessert at home, the ingredients you will need are:
- 500 grams of flour
- 1 glass of water
- 1 tablespoon of vinegar
- 1 teaspoon of salt
- 250 grams of butter
Preparation:
- Put the flour in a large bowl.
- Put water, vinegar and salt in a bowl and mix.
- Pour the mixture into the flour and knead your dough.
- Knead the dough for a few minutes, then keep the dough in a closed bowl for 30 minutes.
- Divide the dough into 24 equal pieces.
- Set the melted butter aside.
- Roll out each piece of dough on a floured surface. Roll out the dough thinly.
- After rolling out the first piece of dough, spread butter on it.
- Place the second piece of dough on top and spread butter again.
- Repeat this process for all the pieces of dough.
- You can also make baklava using ready-made dough.
Tips for making the perfect Milk Baklava recipe and syrup
So, if you are wondering how to make Milk Baklava, how should I prepare it, take notes right now. First, pour milk and powdered sugar into a pot for the syrup and put it on the stove. Stir until the powdered sugar melts. When it starts to boil, boil it on low heat for a minute, then remove it from the stove and cool it. However, there are some points you should know. Be careful not to let the sugar melt or caramelize while preparing the syrup. The lemon slice adjusts the consistency of the syrup and prevents the syrup from thickening. Adding cinnamon will enhance the flavor of the syrup. However, whether to use cinnamon or not depends entirely on your taste. After preparing the baklava syrup, pour the hot syrup over the cold baklava so that the syrup reaches every layer of the baklava. After pouring the syrup over the baklava, leave it for a few hours so that the syrup is completely absorbed and your baklava becomes tastier. Making baklava syrup is a great way to enhance the taste and quality of homemade baklava. With this simple recipe, anyone can easily make syrup at home
Now, let’s see how to make baklava itself. Melt the butter in another pot and remove it from the stove. Scrape off the foam that has accumulated on it. Then add the melted butter to the melted butter and mix. Spread the dough on the counter and cut it to the size of the tray. Then grease the tray and spread 2 layers of dough. Sprinkle a little oil on each layer. Arrange the dough in this order on the tray and sprinkle plenty of ground or very finely chopped pistachios, walnuts or hazelnuts in between the layers. Finally, slice the baklava with a sharp knife and spread the remaining oil on it. Then bake in a preheated oven at 160 degrees until the top is golden brown. After 3-4 minutes after removing it from the oven, spread the cooled milk syrup on top. After setting it aside, when serving it, you can first sprinkle cocoa on it and serve it with grated chocolate and green pistachios.