Milk syrup2 cups sugar1 ½ cups water3 ½ cups of milk1 teaspoon vanilla essence 1 tablespoon rose water Baklava15 sheets phyllo, width cut in half (cut to fit dish)Melted butter mixed with a little oil Nut mixture1 ½ cups chopped pistas2 tablespoon cinnamon powder2 tablespoon cocoa powder
SyrupBoil sugar and water for 5 minutes. Remove from heat Add milk, rose water and vanilla essence. Leave to cool. BaklavaLayer 15 sheets of phyllo into a greased dish, brush every 2 to 3 layers with butter. Spread nut mixture over. Repeat and layer with another 15 sheets of phyllo (brushing with melted butter).Cut as desired.Bake at 180°Cup for 50 to 60 minutes till golden. Rest for 10 minutes.Pour half the milk syrup over baklava. Rest for 1 hour.Pour the rest of the milk syrup over. Cover and Leave overnight in fridge. Decorate with pistas, cocoa powder and grated milk chocolate.
INFO & TIPS
Best eaten after resting in fridge overnight. Can be stored in fridge for 1 to 2 days. Enjoy cold