Baklava ice cream

6 servings Prep: 25 mins, Cooking: 20 mins
Rate this recipe
A labour intensive process that it totally worth the divine outcome.

By Food24 September 08 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (17)

Baklava:
1 phyllo pastry
500 mixed nuts — chopped
1/4 cup sugar
1/4 cup flour
1 1/2 cup butter — melted
SYRUP:
2 cup water
2 cup sugar
1/4 cup honey
1/4 tsp Tartaric acid
2 cardamom — pods
1 rose petals — oil or essence
ICE CREAM:
2 l ice cream — vanilla
1/2 cup almonds — chopped
1/2 cup pistachio nuts
1 tsp cinnamon — ground
1 tsp cardamom — powdered
1 tsp rose water
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.