Turkish Baklava with Ice cream
- Phyllo pastry sheets
- Arabic sugar syrup
- 130g melted butter
- 2 cups pistachio, crushed with texture
- 1/2 cup white sugar
- 1 tsp rosewater and orange blossom water
- London Dairy vanilla ice cream
- Cut the phyllo pastry to the size of the pan you are using, don’t throw out the remnants, as you can cut them up and layer as needed as well.
- Create the pistachio mixture, by mixing with the crushed pistachios the ½ cup of sugar, rosewater, orange blossom water and about 2 tablespoons of the sugar syrup.
- Brush some butter to the base of them then add about 10-12 sheets of the phyllo sheets, lightly brushing with butter on top of every sheet.
- Add the pistachio mixture and spread evenly, then layer the rest of the phyllo sheets
- Brush the top lightly with butter, then cut deep, even, cuts to form triangles (like a pizza).
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