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Baklava with cream and pistachio recipe

Baklava with cream and pistachio
 Baklava with cream and pistachio


phyllo pastries
1/2 cup margarine
1/2 cup sunflower oil

Desserts thick cream:
5 cup cream
6 tablespoons flour
4 tablespoons sugar

For garnish
ground pistachio


Grease an oven tray with margarine.

Melt margarine and mix it with sunflower oil.

Layer half the phyllo pastries in the tray, brushing each piece with margarine and oil before adding the next.

Preparing cream filling:

Whip well flour, sugar and 5 cups cream. Put mixture over heat until thick.

Pour the cream mixture over phillo pastries then cover it with the rest of the phyllo pastries brushing each piece with margarine and oil.

Place the tray in a preheated oven at 180°C for 25 minutes or until golden brown.

Pour the syrup over the warm baklava; let soak, uncovered. Garnish with pistachio. Serve

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