Cold Baklava

What is Cold Baklava?

Cold Baklava is prepared by using an average of 40 layers of phyllo dough. The raw materials used in it are carefully selected and supplied from their own regions. Cold baklava is baked in the oven of 160-180 degrees for an average of 35-40 minute. After the baklava has been taken out of the oven, a sherbet made of milk and sugar is added to the baklava.

Making a difference in the serving of baklava and kadayif varieties with traditional dough and sherbet desserts, Turkish Porter aims to bring these tastes together with its fans by giving place to the old flavours of these lands as well as new and original flavours. For those who want to taste the lightest form of baklava, Turkish Porter has a new and special flavour: cold milk baklava.

Cold baklava is a new flavor that has stood aloof from dough desserts and has won the hearts of those who love milk desserts. The cold milk baklava variety is made under hygienic conditions from carefully selected materials from its region can be easily consumed in summer thanks to its lightness. Cold baklava, known for its rich milky texture and low sugar content, is made from 40 layers of baklava dough.

Antep Pistachios and clotted cream are put into cold milk baklava, which is made by pouring milk sherbet into thin phyllo dough special for baklava making, and served cold. Bringing this legendary taste to our palates with the chocolate chips on it...

 
Shelf Life (keep in a cool and dry place): 15 Days

Ingredients:
Baklava special hard wheat flour, special wheat starch, Plain butter (butter), egg, drinking water, salt, crystal granulated sugar, lemon juice, hazelnut, cake cream, milk, dark chocolate