Soğuk Baklava, or “Cold Baklava with Milk,” is a lighter, milk-based take on the traditional Turkish dessert Pistachio Baklava. Instead of the usual sugar syrup, it’s soaked in a cool, sweetened milk mixture and served chilled. It’s still made with layers of crispy phyllo dough and finely chopped nuts, but it has a refreshing and creamy texture, is smoother, and far less heavy. Over the past few years, this modern version has become more popular, especially during warmer months.

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Soğuk Baklava first started getting noticed in Diyarbakır, where bakers decided to change things up a bit. They made it lighter by using less syrup, swapped in milk, chilled it, and finished it off with a sprinkle of chocolate shavings. It was inspired by other milk-based Turkish desserts like Sütlü Nuriye and Güllaç, blending those ideas into something new and refreshing. People enjoy it because it’s still familiar, but lighter and more refreshing, especially when it’s hot outside.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Phyllo - You'll need paper-thin filo sheets, not the thick ones. I buy the Au Ble D'or brand here in the UK, which is perfect for making baklava. They are sold fresh, so there is no need to defrost them. You can also find thin phyllo dough in the freezer section of most large grocery stores. They are usually near the frozen pie crust and puff pastry.
- Unsalted butter - It is essential to clarify the butter before using it, as the milk solids will burn quickly and will give black spots on the baklava. Use good quality unsalted butter and don't skimp on it!
- Walnuts - They are my favorite filling for Baklava! For the best results, toast them in the oven and carefully pulse them in a food processor, being careful not to turn them into a powder. Leave them with some texture. You can also use pistachio or a mixture.
- Milk - Whole milk mixed with cream is preferred for a richer syrup.
- Cocoa Powder - For dusting the top and adding a hint of chocolate flavor.
How to make Soğuk Baklava - Cold Baklava with Milk
Prepare the Syrup
In a saucepan, mix the milk, water, double cream, and sugar. Place the saucepan over medium heat, stirring continuously until the sugar dissolves completely.
Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and let the syrup cool to room temperature. It's important to pour cold syrup over the hot baklava to achieve the desired texture.
Build the Baklava
If using frozen phyllo dough, ensure it's fully thawed. Trim the filo sheets to fit a tray size of 9"x9" (22 cm x 22 cm). Cover the sheets with a damp cloth to prevent drying. Mix the melted clarified butter and vegetable oil in a bowl.
Place the first sheet of phyllo dough in the dish and brush it with the melted butter mixture. You don’t need to brush each layer thoroughly. Preheat the oven to 175° C (350° F).
Repeat this process, layering and buttering each sheet, until you've used half of the phyllo sheets. Evenly distribute the chopped nuts over the layered phyllo sheets and then press them down lightly.
Place the remaining phyllo sheets over the nut layer, brushing each with melted butter. Once all sheets are layered, brush the top with butter and cut the baklava into desired shapes and sizes, such as squares or diamonds.
Bake, Soak, and Chill Cold Baklava
Place the prepared baklava in the oven and bake for approximately 45-50 minutes, or until the top is golden brown.
Once the baklava is out of the oven, let it rest for 5 minutes, and then pour the cooled milk syrup evenly over the hot baklava. Bring the baklava to room temperature and let it soak up the syrup in the fridge overnight.
Before serving, sprinkle some cocoa powder and icing sugar mixture on top to make it taste and look even better.
Recipe Tips From the Chef
- Frozen phyllo works, but fresh gives a crispier texture. If using frozen, let it fully thaw in the fridge and keep it covered with a damp cloth while you work so it doesn’t dry out.
- Each layer of phyllo needs a light brush of melted butter to keep things crispy and golden. Don't skimp on it, make sure it’s unsalted and clarified so it doesn’t throw off the flavor.
- Chop the nuts finely! You want a nice, even layer that sticks together without being too chunky. A food processor works great for this, but don’t grind them into dust—keep some texture.
- Make the syrup in advance and make sure it is at room temperature before adding it to the freshly baked, hot baklava.
- Stick to a moderate oven temperature (around 175°C / 350°F) and give it time to turn golden without burning. Check the color of the top layer—golden brown is your signal to pull it out.
- Let the cold baklava rest in the fridge overnight for the flavors to settle, the syrup to soak in properly, and the whole thing to firm up into the perfect cold treat.
- Add your cocoa powder and powdered sugar right before serving. This keeps it looking fresh and prevents the top from getting wet or sticky in the fridge.
- Low-fat milk can make the syrup too thin. Whole milk gives a richer, silkier result that pairs better with the nuts and phyllo.
- Cut your Cold Baklava with Milk into portions before baking—once the phyllo bakes, it turns super crispy and can be really hard to slice without cracking or crumbling it.
Storage and Shelf Life
Soğuk Baklava is meant to be eaten cold—hence the name—so storing it in the fridge is a must. Once it’s fully soaked and chilled, cover the baking dish with cling film or a tight lid. It’ll keep fresh in the fridge for up to 5 days.
Don’t stack slices on top of each other unless you like them mashed together. Keep them in a single layer to maintain that pretty shape and crispy-soft texture.
Can you freeze it? Technically, yes—but it's not ideal. The milk syrup tends to separate after thawing, which can mess with the texture. If you really need to freeze it, wrap slices individually and store them in an airtight container. To thaw, place them in the fridge overnight.
Recipe FAQs
This usually happens if the syrup was too warm when poured or if the baklava wasn’t baked long enough. Make sure the syrup is completely cooled, and always pour it over hot, freshly baked baklava. Also, be sure to bake until the top is golden and crisp.
Definitely. You can reduce the sugar in the milk syrup or skip the powdered sugar dusting on top. Using darker chocolate for the topping instead of sweet milk chocolate can also balance out the sweetness nicely.
You can, but it’s a time-consuming process and takes a bit of skill to roll the dough that thin. You can check out my Homemade Turkish Baklava Recipe if you want to give it a go! If you do go homemade, make sure the layers are paper-thin for that classic flaky texture.
Related Recipes
For more delicious Baklava recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this indulgent dessert Soğuk Baklava - Cold Baklava with Milk as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Soğuk Baklava - Cold Baklava with Milk
Equipment
Ingredients
- 470 g phyllo sheets
- 100 g unsalted butter (clarified)
- 60 ml vegetable or sunflower oil
- 250 g sugar
- 400 ml full-fat milk (whole milk)
- 100 ml double cream or heavy cream
- 200 g chopped walnuts or pistachios
- ½ tablespoon cacao powder (for dusting)
- ½ tablespoon icing sugar (for dusting)
Instructions
Preparing the Syrup
- In a saucepan, mix the milk, water, double cream, and sugar. Place the saucepan over medium heat, stirring continuously until the sugar dissolves completely.
- Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
- Remove the saucepan from the heat and let the syrup cool to room temperature. It's important to pour cold syrup over the hot baklava to achieve the desired texture.
Building the Baklava
- If using frozen phyllo dough, ensure it's fully thawed. Preheat the oven to 175° C (350° F).
- Trim the filo sheets to fit a tray size of 9"x9" (22 cm x 22 cm). Cover the sheets with a damp cloth to prevent drying.
- Mix the melted clarified butter and vegetable oil in a bowl.
- Place the first sheet of phyllo dough in the dish and brush it with the melted butter mixture. You don’t need to brush each layer thoroughly.
- Repeat this process, layering and buttering each sheet, until you've used half of the phyllo sheets.
- Evenly distribute the chopped nuts over the layered phyllo sheets and then press them down lightly.
- Place the remaining phyllo sheets over the nut layer, brushing each with melted butter.
- Once all sheets are layered, brush the top with butter and cut the baklava into desired shapes and sizes, such as squares or diamonds.
Baking, Soaking, and Chilling Baklava
- Place the prepared baklava in the oven and bake for approximately 45-50 minutes, or until the top is golden brown.
- Once the baklava is out of the oven, let it rest for 5 minutes, and then pour the cooled milk syrup evenly over the hot baklava.
- Bring the baklava to room temperature and let it soak up the syrup in the fridge overnight.
- Before serving, sprinkle some cocoa powder and icing sugar mixture on top to make it taste and look even better.
Video
Notes
- Frozen phyllo works, but fresh gives a crispier texture. If using frozen, let it fully thaw in the fridge and keep it covered with a damp cloth while you work so it doesn’t dry out.
- Each layer of phyllo needs a light brush of melted butter to keep things crispy and golden. Don't skimp on it, make sure it’s unsalted and clarified so it doesn’t throw off the flavor.
- Chop the nuts finely! You want a nice, even layer that sticks together without being too chunky. A food processor works great for this, but don’t grind them into dust—keep some texture.
- Make the syrup in advance and make sure it is at room temperature before adding it to the freshly baked, hot baklava.
- Stick to a moderate oven temperature (around 175°C / 350°F) and give it time to turn golden without burning. Check the color of the top layer—golden brown is your signal to pull it out.
- Let the cold baklava rest in the fridge overnight for the flavors to settle, the syrup to soak in properly, and the whole thing to firm up into the perfect cold treat.
- Add your cocoa powder and powdered sugar right before serving. This keeps it looking fresh and prevents the top from getting wet or sticky in the fridge.
- Low-fat milk can make the syrup too thin. Whole milk gives a richer, silkier result that pairs better with the nuts and phyllo.
- Cut your Cold Baklava with Milk into portions before baking—once the phyllo bakes, it turns super crispy and can be really hard to slice without cracking or crumbling it.
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