Baklava

There are many varieties of baklava, and this one from Syria is filled with milk pudding.
  • Prep time 60 mins
  • Cook time 30 mins
  • Yields 9
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  • Recipe Submitted By Suzan Anbari

Ingredients

  • FOR THE SYRUP
  • 1 cup sugar
  • 1/2 cup water
  • few drops lemon juice
  • FOR THE FILLING (MILK PUDDING)
  • 4 Tbsp cornstarch
  • 2 Tbsp flour
  • 2 Tbsp sugar
  • 2 cups milk
  • 1/2 cup heavy cream
  • FOR DECORATION
  • ground pistachio (optional)
  • FOR THE DOUGH
  • 1 package puff pastry

Equipment

  • measuring cups and spoons
  • small saucepan
  • whisk
  • medium-size non-stick saucepan
  • glass baking dish
  • plastic wrap
  • fork
  • baking sheet

Directions

TO MAKE THE SYRUP

  1. In a small pan, add sugar and water. Stir until all sugar dissolves.
  2. Let boil on medium heat. Add lemon drops and let boil again. Set aside.

TO MAKE THE MILK PUDDING

  1. In a medium-size non-stick pot add cornstarch, flour and sugar, and then pour in milk and heavy cream. Stir until combined and sugar and starch dissolve.
  2. Bring the mixture to a boil over a medium temperature stirring continuously so the liquid won't stick to the pan.
  3. Keep cooking until the mixture becomes thick like a pudding. Turn off heat and pour into a glass baking dish. Cover with plastic wrap and cool in the fridge for 15–20 minutes.

TO ASSEMBLE THE BAKLAVA

  1. Preheat the oven to 400° F.
  2. Lay out one sheet of puff pastry on the table. Cut the layered dough into 9 squares.
  3. Place 1 Tbsp of milk pudding in the middle of each square and fold over into triangles. Use a fork to press the edges of the triangle together.
  4. Finish up the second sheet of pastry the same way. 
  5. Place on a baking sheet and bake in the middle rack of the oven for 25-30 minutes or until golden brown. Remove from the oven and let sit for 5 minutes.
  6. Drizzle cold syrup over all triangles and decorate with ground pistachios.

Enjoy!

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