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Try SavoraPistachio Cream Baklava Mille-Feuille
A lighter, more delicate take on traditional baklava. Thin, crisp phyllo layers are stacked high with a creamy pistachio mousse and drizzled with aromatic thyme-infused honey. This recipe offers a gourmet twist, moving away from the dense, syrup-soaked baklava towards a more refined and airy texture.
Ingredients
- package Phyllo Dough1
- Unsalted Butter1 cup
- Pistachios1 1/2 cups
- Heavy Cream1 cup
- Powdered Sugar1/4 cup
- Honey1/2 cup
- Fresh Thyme Sprigs2
- Orange Blossom Water1 teaspoon
- Salt1/4 teaspoon
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Learn MoreMethod
Preheat oven to 350°F (175°C).
Melt the butter in a small saucepan.
Lay one sheet of phyllo dough on a baking sheet. Brush with melted butter. Repeat with about half of the phyllo sheets, stacking them on top of each other.
Bake for 10-12 minutes, or until golden brown and crispy. Repeat with the remaining phyllo sheets.
While the phyllo is baking, prepare the pistachio cream. Grind 1 cup of pistachios in a food processor until finely ground.
In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold in the ground pistachios and orange blossom water.
Make the thyme honey by combining honey and thyme sprigs in a small saucepan. Heat over low heat for 5 minutes to infuse the honey. Remove from heat and let cool. Remove thyme sprigs.
To assemble the mille-feuille, layer a sheet of baked phyllo, top with pistachio cream, and sprinkle with chopped pistachios. Repeat layers, finishing with a phyllo sheet.
Drizzle generously with thyme honey and sprinkle with the remaining chopped pistachios.
Cut into squares and serve immediately.
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