• Komal Soni

Baklava Icecream Sandwich

💛 Ingredients 💛

  • 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)

💚 Instructions 💚


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.


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