بقلاوة بالقشطة

Flaky, crispy, tender squares of baklava filled with silky thickened cream.

Since I usually have all these ingredients stocked in my kitchen anyway, it’s my go-to dessert when I have guests coming over and don’t have time for a grocery run.

Baklawa bil Ashta/Cream Balkava

Safana Zahili

Flaky, crispy, tender squares of baklava filled with silky thickened cream.

5 from 1 vote

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Prep Time 30

Cook Time 55

Course Dessert

Cuisine Middle Eastern

Servings

Calories 251 kcal

Ingredients

Simple Syrup

2 cups sugar
1 cup water
juice of ½ lemon
1 tablespoon orange blossom
1 tablespoon rose water

Ashta/Clotted Cream

2 cups whole milk
1 cup whipping cream
½ cup cornstarch
½ teaspoon rose water
½ teaspoon orange blossom water

Dough

1 package phyllo dough
1 cup ghee melted
¼ cup pistachios crushed, for garnish

Instructions

To make sugar syrup, combine sugar and water in a saucepan and simmer for 10 minutes. Pour in remaining ingredients and simmer for one more minute. Turn off heat.
To make the ashta, dissolve cornstarch in the milk. Bring milk and cream to a gentle simmer until thickened. Add flavoured waters and set aside.
Place 10 sheets of phyllo into the baking pan one at a time, brushing each layer with ghee.
Spread the ashta in a thick layer on top. Repeat the same greasing process with the remaining 10 sheets of dough as you arrange them on top of the ashta.
Cut the pastry into 1 ½” wide strips and then cut horizontally to make squares.
Bake at 375°F for 35-45 minutes until the top becomes golden.
When done, remove from oven and immediately drizzle with attar. Allow to cool. Garnish with pistachios and serve at room temperature.

Nutrition

Sodium: 105mgCalcium: 33mgVitamin C: 1mgVitamin A: 184IUSugar: 18gFiber: 1gPotassium: 62mgCholesterol: 35mgCalories: 251kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 14gProtein: 2gCarbohydrates: 31gIron: 1mg

Keyword baklava, cream, Lebanese, Ramadan, Syrian

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