adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange custard baklava
0 Likes
Prep Time:
30 minutes
Cook Time:
400 minutes
Total Time:
430 minutes
"Dani Vann's divine dessert blends baklava's nutty sweetness with creamy custard."
Ingredients:
  • 16 sheets filo pastry
  • 150g butter or ghee, melted
  • 125.00 ml pistachios, finely chopped
  • 57.50 gm walnuts, finely chopped
  • 112.50 gm sugar
  • 125.00 gm water
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 1 cinnamon stick, broken in half
  • 1 tsp rose water essence
  • 1030.00 gm full cream milk
  • 168.75 gm sugar
  • 1 tsp vanilla paste
  • 2 oranges, zest finely grated
  • 185.00 gm fine semolina
  • 1.25 gm ground cinnamon
  • 40.00 gm butter, melted
Instructions:
  • In a saucepan over medium heat, combine sugar, water, orange juice and zest, lemon juice and zest, cinnamon, and rose water essence. Stir, bring to a boil, then simmer for 10 minutes to let the flavors meld. Remove from heat, transfer to a bowl, and chill in the fridge or freezer until completely cooled.
  • In a clean saucepan over low-medium heat, combine milk, sugar, vanilla paste, and orange zest. Bring to a simmer, then gradually whisk in semolina, cinnamon, and butter. Continuously whisk until the custard thickens, about 5 minutes. Remove from heat and set aside.
  • Preheat your oven to 180C (160C fan-forced).
  • Combine the pistachios and walnuts in a small bowl.
  • Take a 20 x 30 cm or 20 x 20 cm baking tray, line it with baking paper or brush it with melted butter or spray oil. Lay down one sheet of filo in the tray letting any extra filo hang over the edge. Lightly brush the filo with butter, sprinkle with a bit of nut mix, add another filo sheet on top and press down. Repeat this with 7 more filo sheets. Only butter the top of the last filo sheet.
  • Evenly spread the custard mixture over the filo, then layer with one sheet of filo on top. Repeat the process of buttering and sprinkling nuts with the remaining 8 filo layers. Lightly butter the top layer.
  • Score the baklava with a sharp knife, then bake for 30 minutes until golden. Remove from the oven and drizzle with cooled syrup. Let it set for at least 4-5 hours at room temperature or in the fridge. Serve chilled or at room temperature.

Similar Recipes