Recipe

Cream Filled Baklava Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 5 months ago A lot of people claim that Baklava origin is Greek, some claim it is Turkish and some say it is of Arabic origin…No matter who made it first, what really matters is how you make it!! Prep:20m Cook:40m Servings:12	Ahmed1
	delicious baklavas

grease baking pan

layering and brushin

tighten edges

half dough

spoon cream

spread

layer again

final layer

trim edges

tighten edges

score top

baked

pour syrup

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Ingredients

1 cup heavy cream

1 cup milk

3 tablespoons cornstarch

1/2 cup sugar

2 tablespoons sugar

1/2 cup unsalted butter, melted

8 ounces phyllo dough, thawed if frozen (16x12-inch sheets)

1/4 cup water

2 teaspoons fresh lemon juice

Directions

Make syrup:

Heat 1/2 cup sugar and 1/4 cup water in small saucepan to boiling. Stir in lemon juice and simmer 5 minutes. Let cool completely.

Make filling:

Stir cream, milk, cornstarch, and 2 T. sugar together in medium saucepan until smooth. Cook, stirring constantly, over medium heat until thickened and boiling, 3-4 minutes. Boil 1 minute, and then remove from heat. Let stand 30 minutes to cool. Place piece of plastic wrap directly on surface and refrigerate at least 1 hour.

Heat oven to 350 degrees. Brush a little melted butter lightly over bottom and sides of 25cm rounded baking pan.

Divide phyllo in half. Cover half the sheets with lightly dampened kitchen towel and set aside. Place 1 phyllo sheet in cake pan . Brush lightly with butter. Repeat layering and buttering remaining half of phyllo sheets.

Spoon filling onto phyllo and spread evenly almost to edge. Top with reserved phyllo, folding edges and brushing with butter as before. Refrigerate 15 minutes.

Using sharp knife, score top in diamond pattern, making cuts 2 inches apart and 1/4-inch deep or almost to filling. Brush top of phyllo with remaining butter.

Bake baklava until top is crisp, golden, and puffed, about 40 minutes. Take out of oven and pour syrup over hot Baklava. Let cool completely. Cut into diamonds and arrange on serving platter.

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Comments

debbie919 1 year, 5 months ago said:
Thought Baklava couldn't be improved upon, but I was wrong! This sounds fantastic, love cream filled anything...thanks for a great post, and beautiful pics!!
Deb

fuzzy 1 year, 5 months ago said:
This looks amazing..however, it looks like what I know as "galactoboureko". At least that is what they called it in Greece when I ate it there.

daisy 1 year, 5 months ago said:
Holy cow Ahmed this sounds too good to be true, i can't wait to try this one!! Thanks for such a great post!!

desertgal 1 year, 5 months ago said:
Wonderful looks so good.

minitindel 1 year, 5 months ago said:
NOW AHMED THIS IS SO HEAVENLY I LOVE BAKLAVA BUT CREAM FILLED OH MY!! I JUST MELTED......... YOUR PICTURES ARE BEAUTIFUL AS ALWAYS .......I CANT WAIT TO TRY THIS LITTLE BABIES

peetabear 1 year, 5 months ago said:
Oh Ahmed... this is a wonderful treat... like ones that my Greek friends bring... I will try and surprise them the next time they come... thank you my friend..

morninlite 1 year, 5 months ago said:
We love Baklava! This sounds wonderful. Thanks for posting.
~Dawn

magali777 1 year, 5 months ago said:
Ahmed, your baklava looks great! what a creative idea to add this delicious filling, I want to try this one soon! thanks for the pictures too.

midgelet 1 year, 5 months ago said:
Your in a category by yourself! Heavenly recipe!!

hooch 1 year, 5 months ago said:
AHmeD...
Ok'LOvE BakLAva!Lets not trouble ourselves with were it originates, it will always taste good anyway...I think a few chopped nuts will be going in when I make this in the fulture...great idea with the cream..kYLie

angelgal 1 year, 5 months ago said:
LOVE IT!!! ;)

vivian 1 year, 5 months ago said:
I love ...love...love... Baklava.
I have copied a few recipes of it from this site,
but this one.......with cream!!!
It is the best one of I have seen.
But of course it was made by my friend Ahmed! so it is a sure thing.
Bookmarked this one for sure...
You are a STAR!

debwin 1 year, 5 months ago said:
Love the step by step photo's, I can see that you love your craft. Great recipe.

auntybea 1 year, 5 months ago said:
Oh, Ahmed, I've been craving baklava today ever since I was in a turkish bakery earlier today for pitas! And this looks truly remarkable! Thank you for this recipe!

toleliz 1 year, 5 months ago said:
You did it again!! Great post; Great pictures; Great recipe!

liezel 1 year, 5 months ago said:
I've bookmarked so many of your recipes already. Another one to add. Will be making this soon. This looks absolutely wonderful! Like always

mumtazcatering 1 year, 5 months ago said:
WOW!!!!! Ahmed this is original,for sure ....i have to share this recipe wth my friend ....sheis married to a Turkish guy.....they always have Baklava in there home.........:}

meileen 1 year, 5 months ago said:
Great pictures! Thanks for putting so much added work by posting with pictures it's very helpful.

angieaugusta 1 year, 5 months ago said:
Wow!!ur step by step photo's in all ur recipes...great..really love it.

ivy 1 year, 5 months ago said:
Good job Ahmed. This is one of my favourites. In Greek this type is not called baklava (only the one with nuts is called baklava). This is called "Galaktopita" meaning milk pie. Galaktompoureko is different. The cream is made with semolina.

berry 1 year, 5 months ago said:
Oh my God, Ahmed.... this is wow!.... I never heard about the cream... You deserve `10... Thanks again.

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