Sweet Cream Baklava
Equipment
Ingredients
Phyllo Layers
phyllo dough sheets (room_temperature)
20 piece
unsalted butter (melted)
200 g
Nut Filling
walnuts (chopped)
300 g
almonds (chopped)
100 g
granulated sugar
50 g
ground cinnamon
5 g
Sweet Cream Filling
cream cheese (softened)
250 g
heavy cream (cold)
200 ml
powdered sugar
80 g
vanilla extract
5 ml
Honey Syrup
honey
200 g
granulated sugar
100 g
water
120 ml
lemon juice
15 ml
Instructions
Preheat oven
Preheat oven to 175°C and prepare baking dish with parchment paper.
Prepare nut filling
Chop walnuts and almonds finely, then mix with sugar and cinnamon.
Prepare sweet cream
Beat cream cheese until smooth, then whip in heavy cream, powdered sugar, and vanilla until fluffy.
Melt butter
Melt butter over low heat or in microwave for brushing phyllo layers.
Layer phyllo sheets
Layer phyllo sheets in baking dish, brushing each with melted butter. Add half the nut mixture, then half the cream, repeat layers.
Cut baklava
Cut assembled baklava into diamond or square pieces before baking.
Bake baklava
Bake in preheated oven for 50-60 minutes until golden brown and crisp.
Prepare honey syrup
Combine honey, sugar, water, and lemon juice. Bring to boil, then simmer for 10 minutes.
Pour syrup over baklava
Pour warm honey syrup evenly over hot baklava. Let it soak for 30 minutes before serving.
Original recipe
Storage
Store in airtight container. Best consumed within 3 days for optimal texture.
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