I’m going to show you how to make Baklava in 2 different ways, and it’s easier than you imagine. We’ll make a square Pistachio Baklava, and a cream one as well.
Syrup: – 250g Sugar – 150ml water – 1 Tsp Vanilla powder or essence – 1/2 Tbsp Lemon juice Cream filling: – 750g cream – 350g whole milk – 7 Tbsp corn starch – 8 Tbsp sugar – 1.5 Tsp vanilla powder or essence Nut Baklava: – 350g of Pistachios, walnuts, cashews, or almonds Ingredients for either recipe: – 400-500g pack of Yufka/Filo pastry – 250g Butter
To make the syrup: 1. Add all the ingredients to a small pot over medium-high heat and bring to a boil 2. Once the sugar has dissolved turn the heat to low and let simmer for 20 minutes To make the clarified butter: 1. Melt the butter in a pot over medium heat, stirring constantly 2. Cook for about 5 minutes until milk solids separate from the fat 3. Strain and discard the milk solids keeping the remaining fat
To make the cream filling: 1. Add the corn starch to a pot and some of the milk, and whisk thoroughly to dissolve the powder until no clumps remain 2. Add the remaining ingredients and heat on medium heat, stirring constantly until it thickens 3. Use immediately, and avoid mixing it once cooled
To make the round cream baklava: 1. Cut the pastry into circles to fit in the pan 2. Use a pastry brush to paint the base and walls with butter 3. Add your first sheet, press out any air bubbles, and center in the pan 4. Brush with more butter, until completely coated, add another sheet on top 5. Repeat until you have added 10-15 layers 6. Pour the hot cream filling into the pan and level it 7. Add a layer of pastry on top of the filling, then repeat the butter pastry process until you have added 15-20 layers ... Swipe up to see full recipe