Baklava stuffed with walnut ice-cream

Baklava stuffed with walnut ice-cream

By
From
Moorish
Serves
10
Photographer
Mark Roper

This is essentially an ice-cream sandwich. If you can’t face the idea of making your own ice-cream, a good-quality bought one will certainly do.

Syrup

Ingredients

Quantity Ingredient
200g caster sugar
80ml honey
2 cinnamon sticks
1/2 lemon, peeled
125ml water
1 teaspoon rosewater

Baklava

Quantity Ingredient
1 packet filo pastry, (usually 20 sheets to a packet)
200g unsalted butter, clarified

Ice cream

Quantity Ingredient
10 egg yolks
200ml water
180g caster sugar
80ml honey
1 vanilla pod, split
1 cinnamon stick
1 litre thickened cream
200g walnuts, roasted, rubbed and coarsely chopped

Method

  1. To make the syrup, put all the ingredients into a saucepan, bring to the boil and then simmer gently for about 3 minutes. Remove from the heat until ready to use.
  2. Preheat the oven to 160°C. Line and butter 3 baking trays, each about 25 cm x 30 cm.
  3. Take 2 of the baking trays and lay the filo sheets onto each one, brushing each sheet liberally with melted butter as you go. You are aiming to have 2 trays, each with 10 layers of filo pastry. With a sharp knife, cut the pastry into diamond shapes – each should be about 5 cm square, and you should get 10 diamond on each tray. Take care to make them uniform. Spray each sheet with a little water and pop the trays into the centre of the oven. Bake for 30 minutes. The pastry should turn golden brown and puff up a bit.
  4. Strain the syrup and bring it back to a simmer. Carefully pour a generous slug over each tray of pastry as it comes hot from the oven. Reserve a little to serve. Leave the pastry to cool completely.
  5. To make the ice-cream, whisk the egg yolks in an electric mixer until they are light and fluffy. Put the water, sugar, honey, vanilla pod and cinnamon stick into a saucepan and bring to the boil. Pick out the aromatics and then pour the boiling syrup onto the egg yolks, whisking slowly as you go. Then add the cream, and turn off the beaters.
  6. Allow the mixture to cool completely, then pour into an ice-cream machine and churn. Just before the ice-cream becomes really thick, tip in the walnuts, reserving a few for garnish, and allow the machine to stir them in. (If you are using purchased ice-cream, turn it out into a bowl and allow to soften so that you can stir in the walnuts.)
  7. Tip the whole mass into the third lined baking tray, smooth the surface, and put into the freezer to set.
  8. To assemble, turn the block of ice-cream out onto a chopping board and peel off the greaseproof paper. Arrange 10 diamonds of pastry across the surface and use a very sharp knife cut the ice-cream to shape. Dip the knife in a jug of boiling water as you go to make the job easier. Then invert each diamond and place another diamond of pastry on top to complete the sandwich. Serve straight away drizzled with a little of the reserved syrup and garnished with the reserved walnuts.
Tags:
Malouf
Greg
Lucy
Moorish
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