Baklava Ice Cream Recipe by Antonia Kagiafas
This recipe is translated from Cookpad Greece. See original: Παγωτό μπακλαβά Cooking Instructions 1 Roughly chop the walnuts and mix them in a bowl with the sugar and 1 teaspoon cinnamon. 2 Line a baking sheet with one sheet of phyllo dough, brush with some melted butter, and sprinkle with the walnut mixture. Repeat with two more sheets, then brush the fourth and final sheet with a little butter as well. 3 Bake at 350°F (175°C) for 20 minutes (the first 10 minutes with top and bottom heat, then switch to convection for the remaining time), placing a second baking sheet on top so the phyllo doesn't burn. 4 Remove from the oven and, while still hot, drizzle with 1 cup honey. Let it cool completely, then break into pieces. 5 In a stand mixer bowl, combine the sweetened condensed milk, heavy cream, orange zest, orange blossom water, 1 tablespoon honey, and 1 teaspoon cinnamon. Beat on medium speed for about 8 minutes, until the mixture forms soft peaks. 6 Pour the cream mixture into a baking dish along with half of the baklava phyllo pieces. 7 Stir with a spoon and freeze for at least 6 hours. 8 Before serving, sprinkle the remaining baklava phyllo pieces on top. 1 Roughly chop the walnuts and mix them in a bowl with the sugar and 1 teaspoon cinnamon. 1 Roughly chop the walnuts and mix them in a bowl with the sugar and 1 teaspoon cinnamon. 2 Line a baking sheet with one sheet of phyllo dough, brush with some melted butter, and sprinkle with the walnut mixture. Repeat with two more sheets, then brush the fourth and final sheet with a little butter as well. 2 Line a baking sheet with one sheet of phyllo dough, brush with some melted butter, and sprinkle with the walnut mixture. Repeat with two more sheets, then brush the fourth and final sheet with a little butter as well. 3 Bake at 350°F (175°C) for 20 minutes (the first 10 minutes with top and bottom heat, then switch to convection for the remaining time), placing a second baking sheet on top so the phyllo doesn't burn. 3 Bake at 350°F (175°C) for 20 minutes (the first 10 minutes with top and bottom heat, then switch to convection for the remaining time), placing a second baking sheet on top so the phyllo doesn't burn. 4 Remove from the oven and, while still hot, drizzle with 1 cup honey. Let it cool completely, then break into pieces. 4 Remove from the oven and, while still hot, drizzle with 1 cup honey. Let it cool completely, then break into pieces. 5 In a stand mixer bowl, combine the sweetened condensed milk, heavy cream, orange zest, orange blossom water, 1 tablespoon honey, and 1 teaspoon cinnamon. Beat on medium speed for about 8 minutes, until the mixture forms soft peaks. 5 In a stand mixer bowl, combine the sweetened condensed milk, heavy cream, orange zest, orange blossom water, 1 tablespoon honey, and 1 teaspoon cinnamon. Beat on medium speed for about 8 minutes, until the mixture forms soft peaks. 6 Pour the cream mixture into a baking dish along with half of the baklava phyllo pieces. 6 Pour the cream mixture into a baking dish along with half of the baklava phyllo pieces. 7 Stir with a spoon and freeze for at least 6 hours. 7 Stir with a spoon and freeze for at least 6 hours. 8 Before serving, sprinkle the remaining baklava phyllo pieces on top. 8 Before serving, sprinkle the remaining baklava phyllo pieces on top. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Middle Eastern rosewater cake Meatball Casserole Middle Eastern rosewater cake Meatball Casserole Polish Easter Soup Ambedal Sweet and Sour Carrots and 3 beans Oven baked Fish Pesto, Crusted Lamb Steak and Roast Potatoes with broccoli salad Beetroot Hummus Paneer stuffed beetroot Ratalu kabab Middle Eastern rosewater cake Tamarind Drink My best ever pea soup Polish Easter Soup Ambedal Sweet and Sour Carrots and 3 beans Oven baked Fish Pesto, Crusted Lamb Steak and Roast Potatoes with broccoli salad Beetroot Hummus Paneer stuffed beetroot Ratalu kabab Middle Eastern rosewater cake Tamarind Drink My best ever pea soup