INGREDIENTS
Baklava crust:- 1 package of filo pastry sheets
- 175 g melted butter
Baklava filling:- Combine the following ingredients in a bowl and set aside
- 200 g crushed pistachio nuts
- 100 g roasted and crushed hazelnuts
- 1 tsp cinnamon
- 1/4 tsp kardamum
- 4 tbsp powdered sugar
- 6-7 crushed digestive biscuits or biscuits of choice
Cheesecake filling:- 600 g creamcheese
- 220 g sugar
- 120 g creme fraiche (sour cream)
- 3 eggs
- Vanilla extract
METHOD
1- Cream the cream-cheese with the creme fraiche by hand with a whisk and add the sugar. Then add the eggs with the vanilla extract and mix will till no more lumpy.
2- In a 22 cm spring form, layer a sheet of filo pastry, brush with butter before adding another layer. I did 4-6 layers of filo sheets for each layer of baklava filling. (I did 3 layers of each in the bottom before adding the cheesecake mixture, and 3 layers on top)
After repeating this 3 times, I added the creamcheese mixture and then did the same for the top layer. Trim the edges with scissors and brush them with butter again.
Do NOT cut!
3- You don’t need a waterbath for this recipe, though I do recomend putting a bowl of water under the springform, maybe on the bottom of the oven for the first hour of baking. Bake at 165°C / 320°F (fan) at least 1 hour and 30 minutes. Let it cool down in the oven for 20 min. after turning the heat down and then completely on the countertop. Set in the fridge overnight and then add the sirup.
Sirup:
You can make the simple sirup by combining 230 ml & of water, 5-10 ml of rose water with 250 g sugar, one slice of lemon & a pinch of cinnamon, bring it to a boil, lower the heat to minimum and let it simmer until it thickens a bit (10-12 min). I also like to use a tiny bit of star anise for extra flavor, that’s what gave it the red’ish color. Remember to decorate!

This recipe was prepared and brought to you by the talented chef
@bakedbylaoraA bakery near me
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