Carrot Slice Baklava with Ice cream
This Turkish delight is so drool worthy that no one can deny a piece of carrot Slice baklava. Baklava being one of my favorite sweets is something I would love to indulge any day! The smell of the clarified butter/ ghee smeared phyllo sheets baking is just too much aroma to handle.
I have always been fascinated when this dish is served in restaurants. The art of serving carrot Slice Baklava with a slice of ice cream is definitely an art. I tried replicating it, but like I said it's an art, you need practice to nail it. :D
The first time I had this baklawa was for global village. I knew what all went into the sweet in the first bite itself. Also, it was pretty expensive for a slice, they served for 35 aed (if I am not wrong) and for a huge family like us, it was unfeasible. I tried replication it at home, was it worth it? Like hell it was! With very limited ingredients and suvh easy steps any one could easily replicate it at home! We all love it here, especially after a spicy meal, this sweet is heaven in your mouth!!
And the ice cream adds on to a creamy and cool texture. Let's see how it's done!
Ingredients :
- 20-25 sheets of Phyllo sheets
- 200 gms Clarified Butter/ Ghee
- 200 gms Pistachio, shelled and skin peeled (by soaking in warm water)
For the Sugar Syrup:
- 2 cups Sugar
- 1 1/2 cups water
- A slice of lemon
Instructions:
- Peel the skin of the pistachios by soaking them in warm water.
- In a sauce pan, make sugar syrup by combining sugar and water, stirring occasionally , make sure the sugar melts completely and slowly increase the flame, add the slice of lemon and bring to a boil.
- Now simmer the sugar syrup for around 15-17 minutes. (do not forget to add the slice of lemon, as it helps the sugar syrup from crystalizing.)
- In a large round tray, smear the ghee using a brush and place a phyllo sheet and smear the sheet with ghee again and repeat the process for around 10 phyllo sheets.
- Now blitz the skin peeled (optional) Pistachios and place the crushed pistachios over the 10th layer, a bit away from the edges.
- Now place a phyllo sheet and continue layering as mentioned and trim off/ tuck in the edges of the phyllo sheets using a wooden knife etc.
- Preheat oven to 170 deg C.
- Using a sharp knife, score the baklawa into 16 equal slices, by cutting into quarters.
- After cutting, to give the baklawa an extra dimension, pinch the edges of each carrot baklawa and puff up.
- Brush all the remaining ghee over the prepared baklawa and place in oven and bake for 35- 40 minutes until golden.
- Take out from oven and pour the warm sugar syrup (not hot not cold) over the hot baklawa, and allow to sit at least for 1 hour at room temperature so that the baklawa soaks up all the syrup.
- Once cooled, place a slice of baklawa on a plate and remove the upmost baklawa layer until the pistachios in one go and place a slice of ice cream and place upmost layers back on the ice cream and enjoy! Afiyet Olsun!
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
