My new Recipe with twist, demonstrated live today at Galleries Lafayete, DUBAL MALL ; MEET THE BLOGGERS EVENT-

300ml Water

3tbsp. Condensed Milk

20-25 Strawberries

1cup Ricotta Cheese or Cottage Cheese, crumbled

2tbsp. Strawberry Jam

100gm.Pistachios, coarsely grounded

400gm. phyllo pastry

150gm. Butter

2tbsp.Rose Water

1/2tsp.Strawberry Essence, Optional


Take water and sugar in a pan, and bring to boil on medium high heat. Reduce heat and boil it for 7-8 minutes. Add rose-water and keep aside to cool.

Slice strawberries and roughly blend with crumbled cheese in the blender. Mix with Condensed milk and cook it on low heat for 4-5 minutes. Add jam & essence.

Pre heat the oven to 200 degree Centigrade. Cut the phyllo sheets one by one to fit a rectangle baking tray. Brush the tray with melted butter. Layer half the phyllo sheets one by one in the tray, brush each one with butter.

Spoon the strawberry cheese crumble evenly. Layer the remaining phyllo sheets, but this time add crushed pistachio between each layer and butter with brush.

 Mark un cooked Baklava with sharp knife in the diamond shape or desired shape and bake for 35 to 40 minutes till golden brown.

Remove from the oven and slowly pour the cooled sugar syrup over the hot Baklava. Garnish with remaining Pistachios and fresh strawberry slices and Serve.

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s