Cold Pistachio Baklava
Soaked in a sweet cardamom and cinnamon milk syrup and topped off, this twist on the traditional baklava is sure to make the flavors dance in your mouth!
Ingredients
2/3 cup sugar
2/3 cup water
1 cup cream
1 cup milk
1 cinnamon stick
3 cardamom pods
1 cup chopped pistachios
1/4 tsp ground cardamom
100 g butter, melted
21 filo sheets
Method
Preheat the oven to 180˚C/350˚F.
In a pot, boil the sugar, water, cinnamon stick, and cardamom pods.
Add in the cream and milk and boil for a minute. Refrigerate.
In a bowl, mix the pistachios and ground cardamom.
In an 8 in square pan, lay a piece of filo, brush some of the melted butter, and lay another piece. Repeat the process six more times. Add half of the pistachios on top.
Repeat the process again, then with the remaining 7 sheets of filo repeat the layering process.
Cut it lengthwise into 4 sections and horizontally into 4 sections ending up with 16 squares.
Bake for 30 minutes.
Pour the prepared milk mixture on top. Refrigerate for at least 4 hours.
