Baklavas With Custard | Chefs At Heart

Written by on in Recipes&More, vegetarian, prep around 90+ min, baby | toddler friendly, other desserts
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Intro | Description

It looks like an ice cream but it tastes even better.

Try this version of Baklava (Τρίγωνα Πανοράματος) which is creamy, lemony & nutty and not that hard to make.

The main players of these recipe are

  • Vanilla
  • Mastiha
  • Lemon
  • Butter
  • Pistachio

As a process, is not too demanding but it will feel easier if you have some experience with baking; timewise & process wise.

Although it’s a dessert that is made with some decent amount of sugar, it’s more innocent than some others on this aspect i.e. when that is compared to a piece of cake. This has just about less than 300 calories per piece whereas some cakes have around 600 calories per piece.

In addition, it’s a relatively cheap dessert to make as the cost of the ingredients is modest.

Qualifies | For

Made to impress dessert

Baby/Toddler friendly dessert

Less than 300 calories per portion

Less than 10 ingredients dessert

Recipe | In Brief

Recipe | In Detail

Recipe Name
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Recipe Name

Recipe by chefsatheart
Servings

30

servings
Prep time

1

hour 

15

minutes
Calories

234

kcal
Total time

1

hour 

10

minutes

This is a modification of the recipe of Akis, we think! We have “Trigona Omorfos” in our notes started being written almost 10 years ago. That has evolved further as the years go by.

Ingredients

  • Step 1: Make the syrup | 15 mins <

  • 2 TBS glucose; can be skipped if you don’t have it, but if you do the result will be shinier & crispier

  • 2 cups of sugar; i use Demerara sugar for a caramelly feeling

  • 1 1/2 cup of water

  • some lemon zest

  • some vanilla sugar i.e. a sachet

  • Step 2: Make the cornets | ~ 15+15 mins <

  • 1.5 package of phyllo pastry; used Sunbulah Baklawa Filo500 gr

  • 100 gr of unsalted butter

  • baking paper

  • Step 3: Make the custard | 15 min +

  • 250 gr of sugar; i prefer golden sugar for its flavour

  • 4 egg yolks; i prefer free rage and organic for their flavour

  • 750ml milk; i prefer full fat milk when making desserts

  • 250ml cream; i.e. double or even heavy cream

  • 180 gr flour; all purpose – used Al Baker Patent Flour

  • 80 gr cornflour

  • 75 gr of unsalted butter; i prefer using French butters when making desserts for their fat content & flavour

  • 1 sachet of vanilla sugar

  • 1/4 tsp mastiha; i prefer tears to grind it, instead of ready made powder as it loses its intensity

  • some lemon zest

Directions

  • Step 0: Gather All Ingredients & Utensils | 3 mins <
    You need a
    – a scale
    – a small bowl for the scale
    – a chopping board
    – a good kitchen knife
    – a small casserole for the syrup
    – a large casserole for the custard
    – a sieve for the flour
    – a wooden spoon
    – baking paper
    – a tray or two
    – a brush for the butter, i prefer a plastic one
    – a ceramic/glass made tray for the custard
    – some cling film
    – an airtight storage box
  • Step 1: Make the syrup | 15 mins <
    Boil all ingredients needed for the syrup together for about 15 mins and then let it cool down
  • Step 2: Make the cornets | ~ 15+15 mins <
    PreShaping the cornet
    – Open wide the phyllo pastry
    – Cut the rectangle into 2 columns – can be cut into 3, if you like a smaller in shape triangle
    – Merge the columns i.e. put the one over the other
    – Melt the butter in a mug i.e. 30 mins in the microwave, repeat if needed

    Shape the cornet
    – Use the brush to apply the butter onto each phyllo
    – Shape the phyllo pastry into a triangle – see the first picture below
    – Divide by two and dispose the shaded part – see the second picture below
    – Add some baking paper to make it a cornet – see the third picture below
    – Add it to a tray with a baking paper below
    – Repeat the above
  • Step 3: Make the custard | 15 min +
    This step is done while the cornets are being baked.

    Make the custard. How?
    – whisk the yolks with the sugar until fluffy & almost double the size
    – then add those in a small casserole over a medium heat
    – add cream and the most of the milk and stir well
    – then sieve the flour over a large bowl, add some of the milk left and stir well
    – if there are lumps, can pass the mixture produce through the sieve, prior pouring it into the casserole
    – mix well until too thick
    – add the vanilla, mastiha, lemon & butter at the very end
    – pour it into a ceramic/glass container, cover it with cling film and add it to the fridge to cool down a bit (Marias way). For this step, Soteris just waits to cool down a bit i.e. not to be that hot and just adds it into the piping bag.
  • Step 4: Soak the cornets in the syrup | 15 min +
    Let the cool down for around 10-15 mins when removing those from the oven.
    Dip them into the syrup and let them rest for a bit.
    You will need a container that is fairly shallow to do so.
  • Step 5: Fill in the cornets with the custard | 10 mins
    Remove the custard tray from the fridge – see my note above for the Maria’s vs Soteris’s way on this step.
    Add the custard into a piping bag and trim it’s little corner.
    Start filling the cornets 1 by 1. Place them into a dish to rest.
    Can dust them with freshly grounded pistachios when all done.
  • Step 6: Enjoy!
    Enjoy on its own or with a nice lemonade.

Notes

  • Glucose; can be skipped if you don’t have it, but if you do the result will be shinier & crispier. Glucose acts as a hairspray to the cornet: it helps maintaining its shape and its crispiness.
  • For the syrup, I use Demerara sugar for a caramelly feeling/taste. You can use golden sugar for a less intense flavour and caster sugar for the least intense flavour.
  • For the custard, you can flavour it further with a splash of alcohol i.e. mastiha liqueur
  • For the milk, you can use a combination of full fat & cream for a yummier result. However, if you just have milk or less cream than the recipe describes, just use 1L of milky liquid in total. If it’s only milk, go for the full fat version.
  • It’s key to let the syrup cool down prior using it. If too hot will not be that sticky and can make the cornets too wet and not so crunchy.
  • It’s key to wait for the cornets to cool down for a bit, prior dipping them into the syrup i.e. about 10-15 mins or so.
  • For the custard, it’s key to stir it until is thick enough. Otherwise, you might find it uneasy to settle. And in addition will make the cornet soggy and less crispy. And crispiness is one of the wowness of this recipe. If you are not that experienced in making custard, maybe use 1 whole egg i.e. yolk & white.
  • For the custard, it’s key to sift the flour prior adding it into the mixture. I sift it, then mix it with some milk and then sift it again prior adding it in. This ensures that the mixture will be lump free.
  • Pistachios give an extra level of luxury on the cornets. You can skip it if you don’t have any or experiment by trying adding other type of nuts such as almonds etc.
  • Where we live it’s too humid. In order to protect them from absorbing the humidity of the surrounding environment, store them in an airtight container. They require refrigeration.
  • For the cornets, you need minimum 2 layers of phyllo. Adding a 3rd one gives an extra wow factor.

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Nutritional Info | Per Piece

Nutrition Facts

30 servings per container

Calories234

  • Amount Per Serving% Daily Value *
  • Total Fat 11.13g 18%
    • Saturated Fat 6.3g 32%
  • Cholesterol 26.23mg 9%
  • Sodium 5mg 1%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 23.7g 8%
    • Dietary Fiber 1.69g 7%
    • Sugars 2.1g
  • Protein 3.04g 7%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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