3tbsp. Condensed Milk
1cup Ricotta Cheese or Cottage Cheese, crumbled
2tbsp. Strawberry Jam
100gm.Pistachios, coarsely grounded
400gm. phyllo pastry
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.