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Cut the filo pastry sheets into strips.
Brush each strip with melted butter.
Spread a strip of cream (such as mascarpone, cream, or pastry cream) on one end of the pastry and sprinkle with chopped nuts.
Roll the pastry strips like a stick.
Place the rolls on a greased baking sheet, brush the tops with melted butter, and bake until golden brown.
Drizzle the sugar syrup over the fried rolls.
- Baklava cake with creamy layers:
Arrange the filo pastry and walnuts in a cake pan, following the traditional method.
Spread thicker layers of your favorite filling (e.g., cream cheese, whipped cream, fruit puree) between or on top of the walnut layers.
The top layer can be pastry, walnuts, or even just cream.
Bake the “cake” and pour the syrup over it (if the cream isn’t too sweet, you can omit the syrup or make it more delicate).
Cream recipes for inspiration:
Simple mascarpone cream: 250g mascarpone, 50g icing sugar, 1 teaspoon vanilla extract. Mix until smooth.
Citrus cream: 250ml chilled cream, 30g icing sugar, the grated zest of 1 lemon or orange, and 1-2 tablespoons juice. Whip the cream with the sugar until frothy, then gently fold in the citrus flavorings. Pistachio
cream: Prepare the vanilla pudding as usual, then add 50-100g finely ground pistachios at the end.
Pastry tips:
Phyllo dough is very thin and dries out easily, so keep it covered with a damp cloth while you work.
Brush the dough layers with melted butter to make them crispy.
Syrup suggestions:
The syrup is usually made with sugar, water, and a little lemon juice. You can also flavor it with rose water, orange blossom water, or cinnamon.
Pour the hot syrup over the cooled baklava, or vice versa, so that the dough absorbs it well.
Feel free to experiment with different fillings and flavors to find your favorite baklava! The key is that the harmony between the crispy pastry and the creamy filling creates an exciting taste experience.
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