Cold baklava is a variation of the traditional Turkish dessert baklava that originated in Diyarbakır, Turkey in the late 2010s. Local dessert masters in Diyarbakır reinterpreted traditional baklava with milk-based syrup and chocolate in search of a lighter dessert alternative for the summer months. This innovative dessert quickly gained popularity and spread across Türkiye. Yılmaz Elaldı, regarded as the inventor of cold baklava, officially patented the dessert in 2018.
Unlike traditional baklava, cold baklava differs by using milk in its syrup and being served cold. These characteristics make it a refreshing alternative, especially on hot summer days.
Cold Baklava (Photo by Oben Kural)
Preparation and Ingredients
Cold baklava is prepared by layering thin sheets of baklava pastry with melted butter. Crushed pistachios or walnuts are typically sprinkled between the layers. After baking, it is topped not with warm syrup as in traditional baklava, but with a cold milk-based syrup. Finally, it is garnished with cocoa powder and grated chocolate before serving.
Main Ingredients
- Baklava phyllo dough
- Butter
- Pistachios or walnuts
- Milk
- Granulated sugar
- Cocoa powder
- Chocolate
Although the preparation of cold baklava resembles that of traditional baklava, the use of milk-based syrup and cold serving temperature distinguishes it and offers dessert lovers a unique taste experience.
Nutritional Value and Consumption Recommendations
Due to its content of milk, butter, sugar, and chocolate, cold baklava is a high-calorie dessert. A 100-gram portion contains approximately 317 kcal of energy. It also includes about 15 grams of fat, 40 grams of carbohydrates, and 5 grams of protein.
Therefore, consumption of cold baklava should be moderate. Individuals with health conditions such as diabetes, obesity, or cardiovascular disease are advised to be cautious. For those seeking to satisfy a sweet craving, consuming small portions at spaced intervals is recommended.
Cultural Significance and Popularization
Cold baklava quickly gained popularity across Türkiye and internationally. Especially favored in summer months for its lightness, the dessert has secured a place on the menus of pastry shops and dessert parlors. Originating in Diyarbakır, this culinary journey attracted great interest in major cities such as Istanbul and Ankara.
Moreover, cold baklava is frequently shared on social media platforms, and its recipes have reached large audiences. This digital exposure has increased awareness and encouraged homemade production of the dessert.
Serving Suggestions and Storage Conditions
Cold baklava should be stored in a refrigerator and served cold. Due to its milk-based syrup, it is not recommended to be kept at room temperature for extended periods. Consuming it fresh is crucial for maintaining its flavor and texture.
During serving, additional cocoa powder or grated chocolate can be added for enhanced taste. It may also be paired with plain ice cream or fresh fruits for alternative presentations.
