Milky Hazelnut Baklava – 1 Pc Recipe
A lighter Turkish dessert made with delicate layers of flaky phyllo pastry, filled with finely ground pistachios or hazelnuts.
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Ingredients
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Phyllo & Assembly
Nut Filling
Milky Syrup
Finish & Garnish
Method
Phyllo & Assembly
- 1
Prepare phyllo sheets
Preheat oven to 180°C (350°F). Thaw phyllo according to package instructions and keep covered with a slightly damp towel to prevent drying.
- 2
Brush and oil
Brush one phyllo sheet lightly with melted butter (about half of the melted butter, ≈10 g) and a few drops of neutral oil. Fold or roll the sheet gently around a small cylindrical mold or shape to create the single 'piece' structure. Repeat with the second sheet by wrapping around the first to form a thicker, multi-layered cylinder about 6–7 cm long and 2–3 cm in diameter. Tuck ends neatly so layers hold together.
- 3
Bake
Place the assembled phyllo piece on a small parchment-lined baking tray. Brush top lightly with remaining melted butter. Bake in the preheated oven for 12–16 minutes until golden and crisp, rotating the tray halfway for even color. Remove from oven and set on a rack.
Nut Filling
- 4
Toast and grind nuts (if not already toasted)
If using raw hazelnuts/pistachios, toast them in a dry skillet over medium heat for 5–7 minutes, shaking frequently, until aromatic and lightly browned. Cool slightly, then rub in a towel to remove skins (for hazelnuts). Finely grind to a breadcrumb consistency in a food processor—do not turn into a paste.
- 5
Combine dry filling ingredients
In a small bowl combine 30 g ground hazelnuts and 10 g ground pistachios (or use 40 g hazelnuts if you prefer single nut), 1 tsp granulated sugar, 1 tsp very fine semolina (or breadcrumbs) and a pinch of cinnamon. Mix thoroughly. Allow 1–2 teaspoons of this mixture to be reserved for sprinkling on top after syruping.
- 6
Fill the assembled piece (option)
If you prefer the nut filling inside rather than simply layered between phyllo, carefully use a small knife to open a seam in the baked phyllo cylinder and spoon 1–2 tsp of the nut mixture into the center. Alternatively, the piece can be built with a thin layer of filling between the two phyllo sheets before baking — in that case press a thin line (~1 tsp) of filling along the center before rolling so it bakes together.
Milky Syrup
- 7
Make the syrup
While the phyllo bakes (or after removing from oven), combine 60 ml whole milk, 25 g granulated sugar, 30 ml water and 3 ml fresh lemon juice in a small saucepan. Heat gently over medium-low, stirring until sugar dissolves. Bring to a very gentle simmer (do not boil hard). Simmer for 4–6 minutes so syrup slightly thickens and the milk becomes creamy. Remove from heat and stir in 1 tsp vanilla extract. Let cool for 2 minutes — syrup should be warm, not scalding, when poured over pastry.
- 8
Syrup the baklava
Place the baked phyllo piece on a small shallow dish to catch excess syrup. Slowly spoon or pour about 1–1.5 tbsp (15–23 ml) of the warm milky syrup evenly over the top and sides, allowing it to soak into the layers. Let it absorb for 5–10 minutes. If you like slightly sweeter results, add another 1 tsp of syrup; be careful not to over-saturate which will make the pastry soggy.
Finish & Garnish
- 9
Garnish and rest
Sprinkle the reserved nut mixture and 2 g ground hazelnuts or crushed pistachios over the top for texture and color. Optionally dust lightly with 1 tsp powdered sugar. Let the piece rest for 10–15 minutes to allow flavors to meld and syrup to set before serving.
- 10
Serve
Serve warm or at room temperature on a small plate. Store any leftover separately in an airtight container for up to 24 hours to preserve crispness; reheat briefly (2–3 minutes at 150°C/300°F) if you prefer warm and crisp again.