Baklava ice cream

Recipe from: 8 September 2010
ice cream

Ingredients 20
Servings 6
Time 25 mins

Ingredients

  • Baklava:
  • 1
    packet phyllo pastry
  • 500
    mixed nuts chopped
  • 1/4
    cup
    sugar
  • 1/4
    cup
    flour
  • 1 1/2
    cup
    melted butter
  • Syrup:
  • 2
    cup
    water
  • 2
    cup
    sugar
  • 1/4
    cup
    honey
  • 1/4
    tsp
    tartaric acid
  • 2
    elachi pods
  • 1
    drop rose oil/essence
  • Ice cream:
  • 2
    l
    good quality vanilla ice cream
  • 1/2
    cup
    chopped almonds
  • 1/2
    cup
    pistachios
  • 1
    tsp
    cinnamon
  • 1
    tsp
    powdered elachi
  • 1
    tsp
    rose water
 

Method

20 mins
 
Baklava:
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.

Syrup:
Boil ingredients until thick.
Reserve a little bit of syrup for serving.

Ice cream:
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.

For more of Slices of Kiwi's recipes click here.
 

Read more on: bake
 

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