Raspberry Baklava

I lately joined a challenge with some amateur bakers on Instagram, and it was about adding a twist to Baklava. The idea was to keep the fundamentals of the baklava: filo pastry, syrup and nuts.

Since I don’t like when there is too much sugar in desserts, I immediately though of adding some acidity to reduce the sugary taste of it. Raspberries were the ideal ingredients. I also added a light cream, a diplomate cream, to make it even more tasty.

RECIPE

• Put the sugar in a large pan then add water.
• Let simmer over medium heat.
• When it starts to boil, add lemon juice.
• Let simmer for 7 minutes.
• Put the cinnamon stick and set aside to cool completely.

• Brush the first filo sheet with butter.
• Always keep the filo you’re not working with covered with a tea towel so they don’t dry out.
• Spread some nuts on the surface of the filo.
• Place a long stick at the edge of the filo and roll loosely.
• Leave the last 2cm of the filo unrolled.
• Carefully, push both ends of the rolled filo, remove the stick and curve to form a circle.
• Place the bracelet on a buttered tin.
• Repeat the previous steps with the remaining filo sheets.
• Brush the bracelets with melted butter.
• Bake in a preheated oven at 160°C for 15 minutes.
• Place a layer of mixed nuts in the center of the bracelets.
• Poor the cold syrup of the bracelets.
• Bake again for 10 minutes at 175°C.
• Allow to cool for 10 minutes before removing from the tin.
• Allow to cool completely.

• Bring the milk to a boil.
• Mix the egg yolks with the sugar until it turns white and fluffy.
• Add the cornstarch an combine well.
• Add half of the milk to the mixture and whisk.
• Add the remaining milk and cook over medium heat.
• Stir continuously until the cream starts to thicken.
• When the cream is ready, transfer in a glass bowl and cover with a cling film. The film should be touching the surface of the cream.
• Leave the cream to cool completely in the fridge for 30 minutes.
• Dilute the gelatin in water according the instruction of the gelatin package, then add it to the cream.
• Whip the double cream until stiff.
• Spoon the whipped cream into the cream and combine gently.
• Put the cream in an icing bag and leave to rest for some minutes.

• Set 16 raspberries aside and bring the remaining ones to a boil with sugar, in a pan.
• Pass through a fine sieve to remove the seeds.
• Allow to cool in the fridge.

• When the baklava bracelet is completely cold, place a cut raspberry over the nuts layer.
• Using and icing bag, put the crème diplomate.
• Garnish a raspberry with the raspberry purée and place it over the cream.
• Decorate with some pistachios.

ENJOY YOUR HOMEMADE TREAT!