Tuesday, April 16, 2013

Raspberry Baklava

My family was craving something sweet after dinner last night so I came up with this quick raspberry dessert that's assembled just like the wonderful Greek pastry baklava.

All you need to make it is a bag of frozen raspberries, a roll of phyllo dough, cream, cornstarch, butter and sugar. 

You could also add chopped walnuts to the recipe and substitute just about any fruit.

I served it as is but a dollop of whipped cream or a scoop of vanilla ice cream wouldn't hurt.

Raspberry Filling
1 12 ounce bag frozen raspberries
1/2 cup sugar
1/3 cup heavy cream
2 tablespoons cornstarch

Heat the frozen raspberries and sugar in a saucepan over medium heat until simmering. Keep a watch over them and periodically give them a stir.

In a small bowl whisk together the cream and cornstarch. When the raspberry mixture is simmering, add the cream mixture and whisk constantly over medium heat for two to three minutes until the mixture thickens. Remove from heat and let the filling cool a bit before assembling the raspberry baklava.

To Assemble:
Raspberry filling
1 roll phyllo dough
1/4 cup butter, melted

Preheat your oven to 400 degrees.
In a 9x13 baking dish lay down a piece of phyllo and add a few spoonfuls of the filling on top of it. Spread the filling all over the phyllo using a knife or spatula. 

Top with another sheet of phyllo and brush it with butter. Add a light sprinkle of sugar.

Top with another layer of phyllo and spread with more raspberry filling.
 Keep repeating until you've used up all the filling and phyllo. End with two sheets of phyllo and brush with butter.

Note: If you want to add chopped walnuts to the recipe, add a sprinkle of them when you add the sugar.

Bake for 12 to 15 minutes until golden brown.

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