This month celebrates my son’s 21st birthday (how??) so I asked him to pick the recipe this month. This is what he had to offer, as we head into spring, and it feels like a pretty solid choice! Let me know if you try it!
BAKLAVA CRINKLE “CAKE”
INGREDIENTS
1 package filo dough
2 sticks butter, melted
1 cup simple syrup
Pistachio and walnut pieces for garnish
For the filling:
1 cup walnut pieces, crushed
3/4 cup pistachio pieces, crushed
2 tbsp sugar
1 tsp ground cinnamon
For the custard:
1 cup milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract (recommended, but optional)
For the syrup:
2 cups sugar
1 cup water
1 tsp lemon juice
1 tsp orange flower water
INSTRUCTIONS
- Start by preparing the simple syrup. In a pot add 3/4 cup sugar and 3/4 cup water. Stir together, then place on the stove on high heat. Bring to a boil then lower heat to medium. Add lemon juice & orange flower water. Simmer for 10 minutes. Remove from heat & allow to cool completely.
- Preheat the oven to 350.
- On a flat surface, place 2 sheets of filo dough then spread a row of the filling along one side of the dough leaving about 1″ edge. Fold the edge over the filling then start to roll. Continue rolling this “sausage” until you get halfway finished, then start to crinkle the remaining filo into itself.
- Place in a baking dish then repeat the process until you’ve used all the ingredients. You’re basically just smushing these crinkle “sausages” together as you go.
- Bake at 350 for 10 minutes.
- Remove from oven and drizzle with melted butter.
- Bake at 350 degrees for 10 minutes or until golden brown.
- Mix together custard and pour over (carefully!)
- Bake at 350 for 30-40 minutes.
- Remove from oven.
- Drizzle 1 cup of the simple syrup over the entire dessert.
- Garnish with crushed pistachios and walnuts, and dust with cinnamon if you like. Allow to come to room temperature before serving.
- Cut and enjoy!