Grease a medium sized Pyrex dish with Spray and Cook.
Cut the phyllo pastry according to the size of the dish.
Lay down 7 sheets of the phyllo brushing with the butter in between each sheet.
Combine the nuts, flour and sugar.
Sprinkle a third of the mixture on the phyllo.
Layer another 7 sheets brushed with butter.
Repeat 3 times ending with a layer of phyllo.
Brush well with butter.
Score into diamonds.
Bake at 180 until golden brown.
Boil ingredients until thick.
Reserve a little bit of syrup for serving.
Soften vanilla ice cream.
Toast almonds and pistachios.
Add to the ice- cream.
Flavour with cinnamon,powdered elachi and rose water.
Decant ice cream into a spingform pan.
Press pieces of baklava on the top of the ice cream.
Allow to freeze for about 24 hours or more.
Slice and serve with the extra syrup drizzled on the sides.
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