Some points to consider to understand real cold baklava:
Materials used: Cold baklava, unlike classic baklava, is prepared with milk syrup. Therefore, the quality of the milk and chocolate used is important.
Sherbet balance: The sherbet should not burn the throat and should be light.
butter flavor: The butter flavor should be felt in cold baklava.
Tissue: Cold baklava has a soft texture. Classic baklava stands out with the crispness of its phyllo dough.
It is also stated that the only thing cold baklava has in common with baklava is that it consists of thinly rolled layers of dough and has a similar cut. Apart from this, it is stated that the dough soaked in milk softens and there is no trace of baklava left, and it is a soft, milky dessert.
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