Who knew baklava and ice cream were such a magical combination?
1 cup walnuts, toasted and finely ground
1 cup pistachios, toasted and finely ground
1 cup sugar, divided
1 ½ tsp cinnamon
½ tsp cardamom
1 ½ sticks butter
1 package phyllo dough
½ cup water
¾ cup honey, divided
1 lemon, juiced and zested
1 tsp orange blossom water (optional)
1 ½ cups mascarpone
2 cups whipping cream
2 tsp vanilla
Let's get Cooking...
Preheat oven to 350ºF.
In a food processor, add the toasted walnuts and pistachios. Pulse until the nuts are in small crumbs. Mix in ½ cup sugar, cinnamon and cardamom.
Butter a baking dish and add 8 sheets of phyllo with butter in between. Add half the ground nuts and then add another 6 sheets of phyllo with butter. Sprinkle the rest of nuts over the top then add 10 more phyllo sheets.
Cut into thirds lengthwise and bake for 15 minutes. Turn down heat to 300 and bake for another 15 minutes. If it gets too golden, cover with tin foil so it doesn’t burn.
While the baklava is baking, make the sauce that goes on top. In a pan, add ½ cup sugar, ½ cup water and ¼ cup honey. Bring to a boil and let the sugar dissolve. Squeeze in the lemon juice and the orange blossom water.
When the baklava is done baking, pour the syrup over the top then let cool completely.
While it is cooling, make the cream. Whisk together the mascarpone, whipping cream, vanilla, lemon zest and ½ cup honey. Whisk until stiff peaks form. Place in fridge until needed.
Once the baklava is cool, it’s time to assemble. Cover the bottom of a loaf pan with a piece of parchment paper. Spread out a nice dollop of cream and layer in the long piece of baklava. Cover with more cream and place in the freezer. Let it set overnight.
Serve with toasted walnuts, pistachios, freshly grated lemon zest and a drizzle of honey.