Raspberry Baklava
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.treatshomemade.com.
Cooking tools:
- Pan
- Saucepan
- Whisk
- Wooden spoon
- Kitchen towel
- Long wooden stick
- Pastry brush
- Buttered tin
- Baking dish
- Oven
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Hand mixer
- Piping bag
- Fine-mesh sieve
- Spoon
- Pot
- Stove
- Refrigerator
- Serving platter
Ingredients
- Ingredients for preparing Syrup
- 200g of sugar
- 125ml of water
- 1 tsp of lemon juice
- 1 cinnamon stick
- Ingredients for preparing Baklava Bracelets
- 8 sheets of filo pastry (30cmx30cm)
- 100g of butter, melted and clarified
- 100g of mixed nuts (almonds, hazelnuts, pistachio), ground
- Ingredients for preparing Crème Diplomate
- 150ml of milk
- 1 + ½ tbsp of cornstarch
- 40g of sugar
- 2 egg yolks
- 3g of gelatin powder (or 1 gelatin leaf)
- 100ml of double cream (whipping cream)
- Ingredients for preparing Raspberry Purée (coulis)
- 100g of fresh raspberries
- 15g of sugar
- Ingredients for preparing Assembling
- 16 fresh raspberries
- The crème diplomate
- The raspberry purée
- Some pistachios
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