A Delicious Chocolate Baklava Recipe from Golf Maraşım for Ramadan Tables

Golf Ice Cream, one of Turkey's leading ice cream manufacturers, delights consumers with its Superior Taste Award-winning Maraşım, which contains 81 percent milk. Golf Ice Cream, which contributes to the national economy with milk sourced from local producers, continues to be everyone's favorite from age 7 to 70 with its natural flavor free of glucose syrup and milk powder. Golf Ice Cream adds a chocolatey twist to baklava, an indispensable part of Ramadan tables, and turns iftar tables into a feast of flavor with Golf Maraşım baklava sandwich.

Golf Ice Cream presents the traditional flavors of Ramadan tables with an innovative touch through Golf Maraşım, which contains 81 percent milk. The extraordinary harmony of this unique ice cream, free of glucose syrup and milk powder, with baklava and chocolate truly becomes a feast of flavor. Golf Ice Cream is also sharing its very special recipe that combines baklava with chocolate and ice cream, so that all tables may be joyful during Ramadan!

Chocolate Baklava recipe with Golf Maraşım:

Ingredients

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

Filling

• 180 grams of pistachios
• 2 tablespoons of butter

Preparation

• First, start melting 250 grams of butter over low heat. Once the melting process is complete, carefully skim off the foam that has accumulated on top and separate the milk solids that have settled at the bottom.
• Add 2.5 tablespoons of cocoa to the foam-free butter and stir while still warm to achieve a homogeneous consistency.
• Instead of syrup, we will provide sweetness by adding 140 grams of powdered sugar directly into it. This way, we will achieve a lighter and more balanced flavor.
• Since we will be using a rectangular tray, cut the baklava phyllo sheets to fit the tray.
• Brush each phyllo sheet individually with the chocolate butter and sprinkle three pinches of sugar on top. Apply this process to all phyllo sheets. While brushing the top three sheets with a bit more butter, reduce the amount of sugar. Add no sugar at all to the very top layer.
• Cut the edges of the baklava with a knife for a neat appearance. Do not discard the trimmed pieces — you can fry them separately in the oven!
• Place 3–4 fewer sheets than half of the phyllo sheets into the tray to form the base.
• Roughly chop the pistachios and sauté them with 2 tablespoons of butter for about a minute. The goal here is to make the pistachios shine slightly. Be careful not to over-roast them!
• Sprinkle the roasted pistachios over the tray and arrange the remaining phyllo sheets on top.
• Cut the baklava into slices. After cutting, you can shape the top layers by gently arching them upward.
• Bake the prepared baklava in a 180-degree oven on the top-bottom, fan-off setting for 25 minutes.
• Do not consume the baklava immediately after taking it out of the oven while it is still hot! Let it cool for a while so that it retains its crispiness.
• Add Golf Maraşım Plain between the cooled baklava slices to give your dessert a cool and delicious touch. It is now ready to serve — enjoy!