Pistachio Baklava Cake Recipe

Pistachio Baklava Cake Recipe

Introduction
This pistachio baklava cake combines the crispy, golden layers of filo dough with the creamy richness of custard filling, all topped with crunchy pistachios and drizzled with sweet syrup. It’s a perfect fusion of traditional baklava and creamy dessert layers, offering a luxurious taste and texture that’s sure to impress.

Ingredients
For the cake layers:

• 1 pack filo pastry (about 12-15 sheets)
• 1 cup unsalted butter, melted

For the filling:

• 2 cups heavy cream
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup ground pistachios (for the base layer)

For the syrup:

• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons honey
• 1 teaspoon lemon juice

For decoration:

• 1/4 cup crushed pistachios
• 1 tablespoon honey (for drizzling)

Instructions

1. Prepare the syrup:
   In a small saucepan, combine water, sugar, honey, and lemon juice. Bring to a boil, stirring until the sugar dissolves. Let the syrup simmer for 5-7 minutes, then remove from heat and set aside to cool.
2. Prepare the filo pastry:
   Preheat your oven to 180°C (350°F). Brush a baking pan with melted butter. Lay down one sheet of filo pastry, then brush it with more melted butter. Repeat this process for 8-10 layers, making sure each sheet is well-buttered.
3. Add the pistachio base:
   Spread a layer of ground pistachios evenly over the filo dough. Continue layering the remaining filo sheets (about 8-10 more sheets) and butter each layer as before.
4. Bake the pastry:
   Bake the layered filo pastry in the preheated oven for about 20-25 minutes, or until the pastry is golden and crispy.
5. Prepare the filling:
   While the pastry is baking, whisk together heavy cream, mascarpone cheese, powdered sugar, and vanilla extract in a bowl until smooth and thickened.
6. Assemble the cake:
   Once the filo pastry is golden, remove it from the oven and allow it to cool slightly. Spread a layer of the cream filling on top of the pastry, then add a layer of crushed pistachios.
7. Drizzle with syrup:
   Pour the cooled syrup evenly over the entire cake, ensuring the syrup soaks into the layers.
8. Decorate:
   Sprinkle additional crushed pistachios on top for garnish. Drizzle a bit of honey over the cake for a glossy finish.
9. Serve:
   Allow the cake to cool completely before slicing. Serve chilled or at room temperature.

Note: This dessert can be stored in the refrigerator for up to 3 days. The flavors intensify as it sits, making it even more delicious!