Komal Soni
May 14, 20211 min
16 small square phyllo sheets, defrost before using it.
Melted butter to brush each sheet and baking tray
Pistachio ice cream, store-bought
4 tablespoons coarsely crushed pistachios
Pistachio slivers to garnish
Rose petals to garnish
For syrup:
Combine the following in a bowl and mix well:
3 tablespoons honey/maple syrup
1 tablespoon fresh orange juice
1 teaspoon rose water (optional)
For pistachio ice cream:
Melt and Pour the ice cream in a square container such that the ice cream is at least 1.5 inches in height and two squares can be achieved when cut into.
Freeze for 10 hours or more.
For the baklava:
Butter a 9*6 inch shallow rectangular baking tray.
Put 4 phyllo sheets at the bottom.
Brush each sheet with butter and layer another sheet on top.
Repeat this until 4 layers are formed.
Now on two of the sheets, layer/ sprinkle crushed pistachios and spread them out evenly with your fingers.
Now take the other two sheets and put the buttered side down on the top of the pistachios. Lightly brush the top of the phyllo with butter as well.
Cut the sheets into 4 equal parts (squares).
Bake in 180 degrees C oven for 15 minutes or until golden on top.
Assembling:
Remove the ice cream from the freezer and cut it into phyllo size squares.
Remove the baklava squares from the baking tray.
Place the ice cream square on top of one baklava and then top it with another square creating a baklava ice cream sandwich.
Do the same with the rest.
Drizzle with thinned honey or simple syrup.
Garnish with pistachios slivers and rose petals.
Serve immediately.