Milk Green

What region and cuisine is Baklava with milk dessert?

 Gaziantep is the first thing that comes to mind when you think of baklava. The original Gaziantep baklava is taught from master to apprentice 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. It is interesting that the cold baklava dessert we are talking about today is also called "Milk Nuriye" dessert. One of the insatiable flavors of Diyarbakır, Sütlü Nuriya baklava is preferred because it is lighter than the others. This dessert made with almond and baklava dough and poured over milk syrup is also called "Diyarbakır baklava". However, let's also note that this baklava belongs to other regions and does not focus on a specific region ​

 What are the main features of cold baklava? 

Cold baklava made with baklava yukha contains mainly milk, a small amount of sugar, pistachios and chocolate. The dessert is covered with dark chocolate pieces. Cold baklava is usually in high demand during holidays, as this dessert has a distinct taste and is mainly light in composition. 

Usually national baklavas are distinguished by heavier syrup. Milk baklava desserts are lighter than their predecessors and made from different ingredients. This recipe, which appeared later, also has a history. So, in the 1980s, in the tense atmosphere of the revolution, the municipalities controlled by the army put price restrictions on baklava. The price regulated by the mayor was a very low price for making baklava with pistachios and walnuts and syrup. For this reason, the number of shops selling them decreased. In the end, one of the famous confectioners, Haji Mustafa Güllü, the owner of Güllüoğlu Baklavas, found a solution to this problem and used hazelnuts instead of milk and peanuts for the sherbet, resulting in a lighter, less expensive dessert. Later, other masters use this new recipe. The name is spread as "Sütllü Nuriye".

Milk Baklava recipe how to prepare holiday joy? 

You will get acquainted with the recipe for baklava with milk below. It is our custom to visit and celebrate every holiday, especially Ramadan and Qurban holidays. What we need the most on such holidays are the sweets on the table. Sometimes preparations start a few days in advance and sweets are prepared. But what should be done to keep the prepared sweets fresh? If you often prepare milk baklavas during holidays, pay attention to these. Baklava can stay fresh for 3-4 days if stored in the right conditions. In order for baklava to remain fresh, proper storage conditions must be ensured. Baklava should be stored in a cool and dry place. Can be stored in a sealed glass container or airtight container. Baklava should not be stored in the refrigerator, as it can absorb the moisture in the refrigerator and spoil the taste. Covering the baklava with several layers of paper towels can help absorb moisture. 

Also, cling film or aluminum foil should not be wrapped over the baklava, as this can cause the baklava to absorb moisture and deteriorate its texture. During storage, baklavas should not be stacked on top of each other, otherwise the syrup may run over the baklava.

 Adding cold milk to baklava may seem unusual, but it creates a delicious, creamy texture with its 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?

Perfectly flavored with a unique combination of chocolate, milk and pistachios, cold baklava captivates everyone not only because of its taste,but also because it is lighter than syrupy sweets. The secret of the taste of cold baklava, which melts on the palate and creates a delicious taste in the mouth, is undoubtedly in the milk syrup.

Milk baklava has quite a lot of ingredients. Richness of ingredients and different taste make milk baklava more delicious. If you want to make this delicious dessert at home, you will need the following ingredients:

500 grams of flour

1 glass of water

1 tablespoon of vinegar

1 teaspoon of salt

250 grams of butter

Preparation:

Place 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 container for 30 minutes.

Divide the dough into 24 equal parts.

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 dough, spread butter on it.

Put the second dough on top and grease again with butter.

Repeat this process for all the dough pieces.

You can also make baklava using ready-made dough.

Tips for making the perfect Milk Baklava recipe and syrup

But what about the recipe and preparation of milk baklava, how should I prepare it, if you say, take your notes right now.

  First, for the syrup, pour milk and powdered sugar into a pot and put it on the stove. Stir until the powdered sugar dissolves. When it starts to boil, boil it for a minute on low heat, then remove it from the heat and let it cool. But there are some things you should know. Make sure that the sugar does not melt or caramelize while preparing the syrup. A lemon wedge adjusts the consistency of the syrup and prevents the syrup from thickening. If you add cinnamon, it will increase the taste of the syrup. However, whether or not to use cinnamon is entirely up to your palate. 

After preparing the baklava syrup, you should pour the hot syrup over the cold baklava so that the syrup should reach every layer of the baklava. After pouring the syrup on the baklava, keep it for a few hours so that the syrup is completely absorbed and your baklava is tastier.

Making baklava syrup is a great way to enhance the taste and quality of homemade baklava. Anyone can easily make syrup at home with this simple recipe

 Now, see how to prepare the baklava itself. In another pot, melt the butter and take it off the stove. Discard the cake that collects on it. Then add the clarified butter to the melted butter and mix. Open the tops on the bench and cut them to the size of the chest. After that, oil the breast and cool it 2 times higher. Drizzle a little oil on each layer. Arrange the tops on a tray in this order and sprinkle the middle layers with plenty of ground or very finely chopped peanuts, walnuts or hazelnuts. Finally, slice the baklava with a sharp knife and spread the remaining oil over it. Then bake in a preheated oven at 160 degrees until golden brown. 3-4 minutes after removing from the oven, pour the cooled milk syrup over it. After keeping it aside, when you serve it, you can first sprinkle cocoa on it and serve it with grated chocolate and green Antep pistachios.