Milk cake baklava will definitely qualify as your guilty pleasure this Diwali. The best part is, you don’t have to learn to make milk cake from scratch. All you have to do is turn milk cake into Baklava with this recipe. Yes, it isn’t as intense as it sounds. We are all for guilty pleasures during the festive season!
Ingredients:
10 nos filo sheets
300 gms milk cake (mithai)
200 gms pistachio, chopped
200 gms clarified butter
300 gm sugar
125 ml water
40 ml rose water
Method:
- Spread the filo sheets onto a baking tray.
- Brush it with clarified butter.
- Crumble the milk cake, mix it with the pistachio powder and spread a small quantity on to the filo.
- Cover it with another filo, follow the same process of brushing the filo with clarified butter and layering it with the milk cake.
- At the end of the 10th sheet press the pastry down evenly, brush it with clarified butter and refrigerate.
- After an hour cut small dices and bake it in an oven @180°C for 20 mins.
- In the mean time, boil the sugar with the water till it reaches a one string consisitency.
- Once the baklava is out of the oven, brush it heavily with the sugar syrup.
- Separate it and serve at room temp.
Recipe & Image Courtesy:Chef Savio Fernandes, Executive Pastry Chef, JW Marriott Hotel Mumbai
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