Ingredients:
A pack of phyllo dough for baklava
500 grams of butter
300 grams of peanuts 1 liter of milk

for the syrup 600 milliliters of liquid cream 5 cups of sugar Mix a spoon of cocoa and powdered sugar for the topping Grated milk chocolate Peanuts for decoration

First of all, let’s cover the phyllo dough so that it doesn’t dry out. Let’s melt the butter and remove the foam on it. Let’s not use the white milk that accumulates at the bottom. Let’s grease the tray, spread a layer of phyllo, pour butter again and spread another layer of phyllo. Then, without adding butter, lay out 2 layers of phyllo that we added and repeat this sequence every 2-3 layers. Let’s make half of a pack of phyllo like this. Let’s add the peanuts. It would be better if the peanuts are coarse.

Afterwards, let’s grease the dough with butter from two or three layers, with half of the remaining dough on top, put the last layer and cut it into smooth slices. At the point, we sliced ​​it a little big, if you slice it smaller, it will be better and easier to eat. I pour the remaining butter everywhere and let’s cook it in a preheated oven at 180 degrees, up and down, until it is nicely browned.

Add the cooled sugar and milk mixture and the cream and mix well.
Let’s pour the cold syrup into the baklava so that it is cold.
The sherbet will be too much on the tray at first. Let’s add it as the baklava sherbet is absorbed. After the sherbet is thoroughly absorbed and rested, let’s add the cocoa and powdered sugar mixture and grate it.