__Ingredients__
__Ashta Cream__
- 1/2 cup milk
- 1 cup cream
- 1 tbsp sugar
- 2 tbsp flour
- 2 tbsp cornstarch
- 1 tbsp orange blossom or rose syrup
__Sugar Syrup __
- 1 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tbsp rose water
__Dough__
- phyllo dough 8 sheets
- 1/2 cup melted butter
- 1/3 cup pistachios
__Recipe__
1. For Ashta Cream: Pour 1/2 cup milk into a pan. Add cream, flour, cornstarch, sugar and orange blossom. Whisk very well. Cook until thickened for about 5-6 minutes. Pour ashta into a bowl and cover with a cling wrap. Let it cool down.
2. For Syrup: Pour water, sugar and lemon juice into a pan. Cook for 5 minutes. Turn off the heat and add rose water. Let it cool down.
3. Unroll the phyllo dough. Take 2 sheets at a time. Leave the 2 inch dough from both sides of the sheets. Then make 1/2 inch folding as you can see in the video. We need 4-5 foldings in the middle.
4. Put 1 inch scoop of ashta cream in the middle. We need 4 scoops in a row.
5. Apply melted butter on both edges. Cover the ashta with phyllo and divide into 4 parts.
5. Flip each part upside down and apply melted butter. Pinch it from the both sides into a petal shape. Make all the petals in the same way.
6. Transfer the baklava petals into a baking dish and bake it @375°F for 25 minutes.
7. Pour syrup on hot baklava and decorate it with chopped pistachios.
Please watch the video for step-by-step easy instructions. Thanks for watching!
Video Recipe ➡️ https://youtu.be/1Zi2sEO_nPs
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