Baklavas With Custard | Chefs At Heart

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.