Decadent Cream-Filled Baklava Delight
Indulge in the luxurious flavors of this Decadent Cream-Filled Baklava Delight that marries the traditional crispiness of baklava with a rich, creamy filling. Originating from Armenian culinary tradition, this dessert offers an exquisite balance of textures and tastes, making it a perfect treat for special occasions or a delightful end to any meal. This recipe, featured in Good Food Magazine in October 1986, will transport you to a world of sweet delight with each bite. Prepare it ahead of time, allowing the flavors to meld beautifully, and savor the happiness it brings to your table.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Heavy cream
1 cup (None)
Milk
1 cup (None)
Cornstarch
3 tablespoons (None)
Granulated sugar
2 tablespoons (Divided into 2 tablespoons and 1/2 cup)
Unsalted butter
1/2 cup (Melted)
Phyllo dough
8 ounces (Thawed if frozen, cut into half)
Water
1/4 cup (None)
Fresh lemon juice
2 teaspoons (Freshly squeezed)
Instructions
1
In a medium saucepan, combine heavy cream, milk, cornstarch, and 2 tablespoons of sugar. Stir until smooth.
2
Cook the mixture over medium heat, stirring constantly until it thickens and begins to boil, approximately 3-4 minutes. Allow it to boil for 1 minute before removing it from heat. Let it cool for 30 minutes, then cover with plastic wrap directly on the surface and refrigerate for at least 1 hour.
3
Preheat your oven to 350°F (175°C). Lightly brush the bottom and sides of a 9-inch square baking pan with melted butter.
4
Cut the phyllo dough crosswise in half, keeping half covered with a damp kitchen towel. Place one sheet of phyllo in the prepared baking pan, folding it to fit, and brush lightly with melted butter. Repeat this process, layering and buttering the remaining sheets until you have used up all the first half.
5
Once the phyllo base is prepared, spread the chilled cream filling evenly over the layers. Carefully top with the reserved phyllo sheets, folding the edges and brushing with butter as done previously. Refrigerate the assembled baklava for 15 minutes.
6
Using a sharp knife, score the top layer into a diamond pattern, making cuts about 2 inches apart and penetrating about 1/4 inch deep or just almost to the filling.
7
Brush the scored surface with the remaining melted butter and bake the baklava in the preheated oven for approximately 35 minutes, or until the top is crisp, golden, and puffed.
8
While the baklava is baking, prepare the syrup by boiling 1/2 cup of sugar with 1/4 cup of water in a small saucepan. Stir in the fresh lemon juice and let it simmer for about 5 minutes. After it cools slightly, pour it evenly over the still-warm baklava.
9
Allow the baklava to cool completely in the pan before cutting it into diamond-shaped pieces and arranging them on a serving platter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Cream-Filled Baklava Delight?
It is a luxurious dessert that combines traditional crispy baklava layers with a rich, creamy filling, based on Armenian culinary traditions.
Where does this specific recipe originate?
This recipe originates from Armenian culinary tradition and was featured in Good Food Magazine in October 1986.
What are the primary ingredients for the cream filling?
The cream filling is made from heavy cream, milk, cornstarch, and 2 tablespoons of granulated sugar.
How is the cream filling prepared?
Combine heavy cream, milk, cornstarch, and sugar in a saucepan, cook over medium heat until boiling and thickened, then boil for 1 minute.
How long should the filling be refrigerated before assembly?
The filling should cool for 30 minutes at room temperature and then be refrigerated for at least 1 hour.
What oven temperature is required for baking the baklava?
The oven should be preheated to 350°F (175°C).
How do I prepare the baking pan?
Lightly brush the bottom and sides of a 9-inch square baking pan with melted butter.
How should I handle the phyllo dough?
Cut the phyllo dough crosswise in half and keep the unused portion covered with a damp kitchen towel to prevent it from drying out.
How are the bottom layers of the baklava constructed?
Place one sheet of phyllo in the pan, fold to fit, brush with melted butter, and repeat until the first half of the dough is used.
When do I add the cream filling to the pastry?
Once the bottom half of the phyllo layers are prepared and buttered, spread the chilled cream filling evenly over them.
How do I assemble the top layers of the baklava?
Place the remaining phyllo sheets over the filling, folding the edges and brushing each layer with melted butter.
Why is the assembled baklava refrigerated before baking?
The assembled baklava should be refrigerated for 15 minutes to help set the layers before scoring and baking.
How do I score the top of the baklava?
Use a sharp knife to score the top layer into a diamond pattern with cuts about 2 inches apart.
How deep should the scoring cuts be?
The cuts should be approximately 1/4 inch deep, penetrating just almost to the filling.
How long does the baklava need to bake?
It should be baked for approximately 35 minutes until the top is crisp, golden, and puffed.
What ingredients are needed for the syrup?
The syrup requires 1/2 cup of sugar, 1/4 cup of water, and 2 teaspoons of fresh lemon juice.
How is the syrup prepared?
Boil the sugar and water in a small saucepan for 5 minutes, then stir in the fresh lemon juice.
When should the syrup be applied to the baklava?
Pour the cooled syrup evenly over the baklava while the pastry is still warm from the oven.
When is the best time to cut the baklava into pieces?
Allow the baklava to cool completely in the pan before cutting it into diamond-shaped pieces.
How many ingredients are used in this recipe?
There are a total of 8 ingredients used in this recipe.
What type of butter is recommended for this recipe?
The recipe calls for 1/2 cup of melted unsalted butter.
What amount of phyllo dough is needed?
The recipe requires 8 ounces of phyllo dough, thawed if it was frozen.
Can I use bottled lemon juice for the syrup?
The recipe specifies fresh lemon juice for the best flavor profile.
What is the texture of this dessert?
The dessert offers an exquisite balance of crispy phyllo layers and a rich, creamy center.
Can this dessert be prepared ahead of time?
Yes, preparing it ahead of time allows the flavors to meld beautifully.
How much sugar is used in the filling versus the syrup?
The filling uses 2 tablespoons of sugar, while the syrup uses 1/2 cup of sugar.
How should the cream filling be covered while cooling?
Cover the surface of the cream directly with plastic wrap to prevent a skin from forming.
What size are the diamond pieces supposed to be?
The diamond pattern is created by making cuts about 2 inches apart.
What is the role of cornstarch in the recipe?
Cornstarch acts as the thickening agent for the heavy cream and milk mixture.
Should the syrup be hot when poured over the baklava?
No, the syrup should cool slightly before being poured over the warm baklava.