Baklava
Baking and Desserts • Greek
Description
A delight for all Greek children — a quick dessert made from Greek phyllo pastry soaked in aromatic cream. Recipe from a restaurant in Moscow, led by a chef named John Smith.
Ingredients
- Phyllo Dough 15 oz
- Butter 5 oz
- Milk 0 qt
- Whole egg 2 pieces
- Sugar 20 oz
- Semolina 0 oz
- Corn Flour for Polenta 0 oz
- Starch film 0 oz
- White Beans 0 oz
- Orange zest 0 oz
- Citrus Zest Mix 0 oz
- Cream 22% 5 fl oz
- Baking Powder 0 oz
- Water 5 fl oz
- Meyer Lemon Juice 0 fl oz
- Powdered Sugar to taste
- Ground Cinnamon to taste
- Natural Yogurt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
First, make the cream. For this, mix the yolks with starch, semolina, and corn flour. Add the lemon and orange zest.
Step 3
Add 200 grams of cold milk and mix until smooth. Heat the remaining milk with 300 grams of sugar and the seeds from the vanilla bean.
Step 4
Pour the resulting mixture into the boiling milk and stir vigorously until it reaches the consistency of liquid sour cream. Cool down.
Step 5
Whip the cream. Add the baking powder and cream to the cooled mixture.
Step 6
Line a baking sheet or a heatproof dish with half of the phyllo dough. Layer the dough on top of each other, brushing each layer with melted butter.
Step 7
Spread the cream evenly over the dough and top with the remaining dough in a chaotic manner, preferably in a zigzag pattern.
Step 8
Bake for 40 minutes at 355°F.
Step 9
Prepare a syrup from 200 grams of sugar, water, and lemon juice.
Step 10
Pour the hot pie with syrup, cool down, and cut into pieces.
Step 11
When serving, sprinkle each piece with cinnamon and powdered sugar. You can serve yogurt on the side.
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