Layered Custard Baklava

Short description
Layered Custard Baklava is a luxurious twist on the traditional Middle Eastern pastry. It features flaky phyllo dough, sweet spiced nuts, and creamy custard layers, all soaked in fragrant syrup. A unique fusion of textures and flavors that elevates the classic dessert.

Why You’ll Love This Recipe

This variation of baklava brings a creamy dimension to an already beloved dessert. The rich custard nestled between crisp, buttery layers creates an indulgent mouthfeel, while the syrup keeps everything sweet and cohesive. It’s both comforting and refined.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• phyllo dough sheets
• melted butter
• chopped walnuts or pistachios
• cinnamon
• granulated sugar
• milk
• egg yolks
• cornstarch
• vanilla extract
• honey
• lemon juice
• water

directions

1. Preheat oven to 350°F (175°C). Butter a baking dish and layer half the phyllo sheets, brushing each with melted butter.
2. Sprinkle a mixture of chopped nuts and cinnamon over the base layers.
3. In a saucepan, prepare custard by whisking milk, sugar, egg yolks, and cornstarch over medium heat until thick. Add vanilla and cool slightly.
4. Pour custard over the nut layer. Layer remaining phyllo on top, again brushing with butter.
5. Cut into diamond or square shapes. Bake for 45 minutes or until golden.
6. While baking, prepare syrup with sugar, water, honey, and lemon juice. Simmer until slightly thickened.
7. Pour hot syrup over the hot baklava. Let sit for several hours or overnight to absorb.

Servings and timing

• Servings: 12 pieces
• Preparation time: 30 minutes
• Baking time: 45 minutes
• Cooling/resting time: 4 hours minimum
• Total time: About 5 hours 15 minutes

Variations

• Chocolate custard: Add cocoa powder or melted chocolate to the custard.
• Rose water syrup: Infuse syrup with rose or orange blossom water for floral notes.
• Almond version: Use almonds instead of walnuts or pistachios.
• Mini baklava cups: Use muffin tins and smaller phyllo pieces for individual servings.

storage/reheating

Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat in a low oven (300°F / 150°C) for 10 minutes to restore crispness. Not suitable for freezing due to the custard layer.

FAQs

Can I use store-bought custard?

Yes, but homemade custard yields a better texture and flavor.

What nuts are best for baklava?

Walnuts, pistachios, and almonds all work well—choose based on your flavor preference.

How do I keep the phyllo from drying out?

Cover unused phyllo sheets with a damp towel while working.

Should the syrup be hot or cold?

Pour hot syrup over hot baklava for best absorption.

Why did my custard leak?

Ensure the custard is thickened properly before adding to the baklava and don’t overfill.

Can I make this gluten-free?

Use gluten-free phyllo dough if available, though texture may differ.

Can I prepare it in advance?

Yes, this dessert tastes better after sitting for a day.

How do I cut baklava neatly?

Use a sharp knife and cut before baking, then re-cut along the same lines after baking.

Is this a traditional recipe?

It’s a fusion variation—traditional baklava doesn’t include custard.

Can I skip the custard for a classic baklava?

Yes, simply omit the custard layer and follow a standard nut filling recipe.

Conclusion

Layered Custard Baklava offers a sumptuous blend of flaky, creamy, and syrupy textures that redefines traditional baklava. Perfect for holidays and special occasions, this dessert is a conversation starter and a crowd-pleaser.

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