Baklava Cold Milky With Pistachio – 1pc Recipe
Layers of crisp phyllo pastry filled with premium pistachios, finished with rich chocolate and soaked in a light milk syrup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Phyllo & Filling
Milk Syrup (Light)
Chocolate Finish
Assembly & Serving
Method
Phyllo & Filling
- 1
Prep phyllo
Preheat oven to 350°F (175°C). Lightly brush a clean work surface with a bit of melted butter. Lay one phyllo sheet flat and, using a pastry brush, lightly brush the top with 1 tablespoon melted butter.
- 2
Add filling
Evenly sprinkle the finely chopped pistachios across the buttered phyllo, leaving a 1/4-inch border. Sprinkle the 1/2 teaspoon granulated sugar and 1/8 teaspoon ground cardamom evenly over the pistachios.
- 3
Top layer and shape
Place the second phyllo sheet on top. Brush the top sheet lightly with the remaining 1 tablespoon melted butter. Tightly roll the layered sheets into a small log about the size appropriate for a single-piece serving (roughly 1.5–2 inches diameter and 3–4 inches long), tucking the ends under to form a neat single-piece baklava shape.
- 4
Bake
Place the rolled baklava on a small baking tray lined with parchment paper. Bake in the preheated oven 12–15 minutes until the phyllo is crisp and golden brown. Rotate the tray halfway through for even color. Remove from oven and let rest for 3–5 minutes.
Milk Syrup (Light)
- 5
Make syrup
While the baklava bakes, combine 1/4 cup whole milk, 2 tablespoons granulated sugar, and 1/2 tablespoon honey in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves and mixture is just below a simmer (do not boil aggressively). Remove from heat and stir in 1/4 teaspoon vanilla extract and 1/4 teaspoon lemon juice to brighten flavors. Keep warm.
- 6
Soak pastry
When the baked roll has rested 3–5 minutes, place it on a cooling rack over a shallow plate. Spoon the warm milk syrup evenly over the top and sides so the phyllo soaks but remains crisp on the surface. Use about half the syrup initially, wait 1 minute, then spoon the remainder so the pastry absorbs but is not soggy. Allow to cool to near room temperature (about 10–15 minutes).
Chocolate Finish
- 7
Make quick ganache
Chop or break 1 tablespoon dark chocolate into a small bowl. Warm 1 tablespoon heavy cream until just simmering and pour over the chocolate. Let sit 30 seconds, then stir until smooth and glossy.
- 8
Assembly & Serving
- 9
Chill briefly (optional)
For a slightly cold, milky finish: after the ganache sets for 5 minutes at room temperature, place the piece in the refrigerator 10–15 minutes to serve cool but not frozen. If the pastry becomes too firm, allow 3 minutes at room temperature before serving.
- 10
Final check & serve
Wipe any excess syrup from the serving plate. Place the baklava single piece on a small dessert plate, garnish with additional pistachio if desired, and serve immediately. Provide a small spoon for cutting if the layers are very crisp.