LOCATION: Recipes >> Pastries >> Cream Baklava
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Cream Baklava
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This is a perfect accompaniment to spicy Mediterranean or Middle
Eastern foods. A gentle pillow of richness with a buttery crust and
ethereal flavor - Armenian comfort food, I guess!
8 oz. Fillo dough sheets 16x12” cut in half crosswise
1/2 to 3/4 c melted butter
Filling:
1 c heavy cream
1 c milk
3 T cornstarch
2 T sugar (that’s right only two tablespoons)
Almond Extract or rosewater to taste (1/2 tsp?)
Syrup:
1/4 c water
1/2 c sugar
2 t lemonjuice
Combine filling ingredients in saucepan and cook, stirring constantly
over low to medium heat till mixture comes to a boil. Continue stirring
and cooking one minute. Remove from heat and set aside to cool.
Prepare half the fillo dough sheets as for other baklava (layered in
9X13” pan with melted butter brushed on each sheet.) Pour filling over
fillo & spread evenly. Cover with remaining sheets, layered with butter
as before. With very sharp (I use an Exacto razor-type blade) knife
score top sheets almost down to filling.
Use the traditional diamond shape pattern. Bake @ 350• for about 35
minutes or until fillo is golden brown. Cool and finish slicing diamond
pattern down to bottom of pan. Combine syrup ingredients and cook until
sugar melts. Cool a bit and pour over baklava. Serve at room temp or
refrigerate.
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