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.
Ingredients
Units
Scale
- 1 package phyllo dough sheets
- 1 cup melted butter
- 1 1/2 cups chopped walnuts or pistachios
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar (for custard)
- 2 cups milk
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for syrup)
- 1/2 cup water
- 1/3 cup honey
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Butter a baking dish.
- Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter.
- Mix chopped nuts with cinnamon and sprinkle over the phyllo base.
- In a saucepan, whisk together milk, 1/2 cup sugar, egg yolks, and cornstarch. Cook over medium heat until thickened. Stir in vanilla extract and cool slightly.
- Pour the custard evenly over the nut layer.
- Layer the remaining phyllo sheets on top, again brushing each with butter.
- Cut into diamond or square shapes before baking.
- Bake for 45 minutes or until golden brown.
- Meanwhile, combine 1 cup sugar, water, honey, and lemon juice in a saucepan. Simmer until slightly thickened.
- Pour hot syrup over the hot baklava. Allow to sit for at least 4 hours or overnight to absorb.
Notes
- Ensure custard is thick to avoid leakage.
- Use a damp towel to keep phyllo from drying out while assembling.
- Cut baklava before baking for clean slices.
- Hot syrup on hot baklava improves absorption.
- Allow ample time for syrup to soak in for best flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg