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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A lot of people claim that Baklava origin is Greek, some claim it is Turkish and some say it is of Arabic origin…No matter who made it first, what really matters is how you make it!! Ingredients:
1 cup heavy cream |
1 cup milk |
3 tablespoons cornstarch |
1/2 cup sugar |
2 tablespoons sugar |
1/2 cup unsalted butter, melted |
8 ounces phyllo dough, thawed if frozen (16x12-inch sheets) |
1/4 cup water |
2 teaspoons fresh lemon juice |
Directions:
1. Make syrup:
2. Heat 1/2 cup sugar and 1/4 cup water in small saucepan to boiling. Stir in lemon juice and simmer 5 minutes. Let cool completely.
3. Make filling:
4. Stir cream, milk, cornstarch, and 2 T. sugar together in medium saucepan until smooth. Cook, stirring constantly, over medium heat until thickened and boiling, 3-4 minutes. Boil 1 minute, and then remove from heat. Let stand 30 minutes to cool. Place piece of plastic wrap directly on surface and refrigerate at least 1 hour.
5. Heat oven to 350 degrees. Brush a little melted butter lightly over bottom and sides of 25cm rounded baking pan.
6. Divide phyllo in half. Cover half the sheets with lightly dampened kitchen towel and set aside. Place 1 phyllo sheet in cake pan . Brush lightly with butter. Repeat layering and buttering remaining half of phyllo sheets.
7. Spoon filling onto phyllo and spread evenly almost to edge. Top with reserved phyllo, folding edges and brushing with butter as before. Refrigerate 15 minutes.
8. Using sharp knife, score top in diamond pattern, making cuts 2 inches apart and 1/4-inch deep or almost to filling. Brush top of phyllo with remaining butter.
9. Bake baklava until top is crisp, golden, and puffed, about 40 minutes. Take out of oven and pour syrup over hot Baklava. Let cool completely. Cut into diamonds and arrange on serving platter.
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