Golf Maraşım shares a delicious chocolate baklava recipe for Ramadan tables.

Golf Ice Cream, one of Türkiye's leading ice cream producers, delights consumers with its Maraşım ice cream, which contains 81% milk and has won the Superior Taste Award. Contributing to the national economy by sourcing milk from local producers, Golf Ice Cream continues to be a favorite for everyone from young to old with its natural flavor, free from glucose syrup and milk powder. Adding a chocolate twist to baklava, a staple of Ramadan meals, Golf Ice Cream transforms iftar tables into a feast of flavors with its Golf Maraşım ice cream.

Golf Ice Cream presents the traditional flavors of Ramadan tables with an innovative touch in its Golf Maraşım ice cream, which contains 81% milk. This unique ice cream, free of glucose syrup and milk powder, creates a true feast of flavors when paired with baklava and chocolate. Golf Ice Cream is sharing its very special recipe, combining baklava with chocolate and ice cream, so that all tables can be delighted during Ramadan!

Golf Maraşım's Chocolate Baklava Recipe:

Materials

• 250 grams of butter
• 2.5 tablespoons of cocoa
• 140 grams of powdered sugar
• Baklava pastry
• Golf Maraşım Plain 500 ML

Filling

• 180 grams of pistachios
• 2 tablespoons of butter

How to make it

• First, begin by melting 250 grams of butter over low heat. Once melted, carefully remove the foam that accumulates on top and separate the milk sediment remaining at the bottom.
• Add 2.5 tablespoons of cocoa to the skimmed butter and, while still warm, stir until a homogeneous consistency is achieved.
• Instead of syrup, we will achieve sweetness by adding 140 grams of granulated sugar directly to the mixture. This will result in a lighter and more balanced taste.
• Since we will be using a rectangular baking tray, cut the phyllo dough sheets to fit the tray.
• Brush each phyllo sheet individually with chocolate butter and sprinkle with three pinches of sugar. Repeat this process for all the phyllo sheets. For the top three sheets, brush with slightly more butter and reduce the amount of sugar. Do not add any sugar to the very top layer.
• Trim the edges of the baklava with a knife to achieve a neat appearance. Don't throw away the scraps; you can fry them separately in the oven!
• To form the base, place 3-4 sheets less than half the amount of phyllo dough in the baking tray.
• Chop the pistachios coarsely and sauté them in 2 tablespoons of butter for about a minute. The aim here is to make the pistachios slightly shiny. Be careful not to over-sauté them!
• Sprinkle the roasted peanuts over the tray and arrange the remaining phyllo sheets on top.
• Cut the baklava into slices. After cutting, you can give the top layers a slightly domed shape.
• Bake the baklava you prepared in a 180-degree oven, using both top and bottom heating elements (without fan), for 25 minutes.
• Don't eat the baklava immediately after taking it out of the oven! Let it cool for a while so it retains its crispness.
• Add Golf Maraşım Sade between the cooled baklava slices for a refreshing and delicious touch to your dessert. Now it's ready to serve, enjoy!