Baklavas with Pastry Creams 🍯🥮✨
Ingredients:
- 1 pound phyllo pastry
- 1 cup unsalted butter, melted
- 2 cups chopped nuts (walnuts, pistachios, or almonds)
- 1 cup sugar
- 1 cup milk
- 4 egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup honey
- 1 teaspoon cinnamon
- 1/2 cup water
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped nuts with cinnamon and set aside.
- Brush a 9×13 inch baking dish with melted butter. Layer 10 sheets of phyllo pastry, brushing each layer with butter before adding the next.
- Evenly sprinkle a layer of the nut mixture over the phyllo.
- Continue layering with 5 more sheets of buttered phyllo and then another layer of nuts. Repeat the process until you have 3-4 layers of nut filling, finishing with at least 10 sheets of plain phyllo on top.
- Using a sharp knife, cut the baklavas into diamond or square shapes.
- Bake in the preheated oven for about 45-50 minutes, or until golden brown.
- While the baklavas are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until warm.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Add the flour, mixing well. Gradually whisk in the warm milk until combined.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract. Let cool.
- Once the baklavas are done, prepare the syrup. In a small saucepan, combine honey, water, and sugar. Bring to a boil and let it simmer for about 10 minutes.
- Once the baklavas are out of the oven, immediately pour the hot syrup over them.
- Allow the baklavas to soak in the syrup for several hours or overnight.
Information:
Each serving of baklava with pastry cream provides approximately 250 calories, 5g protein, 15g fat, and 30g carbohydrates.
Time: Preparation time: 30 minutes | Cooking time: 1 hours
