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.

Raspberry Baklava


  • 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.

Baklava Bracelets
  • 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.

Raspberry Baklava

Crème Diplomate
  • 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.

Raspberry Baklava

Raspberry Purée (coulis)
  • 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.

Raspberry Baklava