SOGUK BAKLAVA

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120 g butter

15 sheets of baklava dough

3 tablespoons of granulated sugar

100 g pistachios

 

FOR SHERBET,

150 ml of milk

150 g granulated sugar

1 pack of cream

65 g square milk chocolate

Powdered Pistachios

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• In a medium saucepan, melt 120 g of butter to grease each layer of baklava phyllo.

• Sprinkle melted butter and granulated sugar on top of each layer of 15 sheets of baklava phyllo.

• Next, cut the phyllo into tray-sized pieces, fold it in half, and cut it again in the center. As a result, you will have two phyllo sheets that are stacked on top of each other.

• The bottom thirty layers of buttered phyllo will be the base, followed by the top thirty layers. • Grease the tray's bottom with melted butter and layer thirty layers of pastry on top.

• Sprinkle with 100 g of finely chopped pistachios and top with the remaining thirty layers of phyllo dough.

• Cut the baklava into squares and serve with the remaining butter.

• Invert the baklava slices and curl the edges inward.

• Bake for 20 minutes at the bottom of a preheated oven at 180 degrees to brown the bottom of the baklava.

• When the base of the baklava has browned, place it on the middle shelf of the oven and bake for another 15-20 minutes.

• To make baklava sherbet, combine 150 mL milk and 150 g granulated sugar in a saucepan and heat until the sugar dissolves.

• Once the sugar has melted, remove it from the heat, add 1 pack of cream, and cool the syrup.

• Immediately after removing the hot baklava squares from the oven, pour cold sherbet on top of them.

• Finally, sprinkle 65 g square milk chocolate and powdered pistachios on top of your cold baklava.