Cream

Waiting time: 2-3 hours

Execution time: 30 minutes

Baking time: 30 minutes

Servings: 6-10

Components

• 12 crust sheets for baklava
• Fir Honey
• Walnuts, coarsely chopped

For the

• 1000 gr. anari fresh unsalted
• 250 ml sour cream with 35% fat, whipped into a whipped cream
• 200 ml of milk
• 100 gr. granulated sugar
• 1 sachet of vanilla
• ½ sp. cinnamon
• 4 tbsp. rose water

 Execution method

• Preheat the oven to 180 degrees. Line a large baking tray with oil paste and take the leaves one by one, crumple them into a ball and place them in the baking tray.
• Bake for 20-25 minutes until golden brown.
• Then let them cool and crush them with your hands and put them in a bowl until used.

 For the

• In the bucket of the mixer, we put the fresh anari which we melted with a fork or with our hands, the sugar, the cinnamon, the vanilla, the milk and the rose water.
• Beat well until our ingredients are combined and transfer the bowl to the refrigerator.
• Finally, incorporate the whipped cream with a plastic spatula.

 For assembly

• In a bowl of our choice, put a few of the crushed leaves, then sprinkle a few coarsely chopped walnuts and pour a few kg. honey
• Then spread half the cream and continue with another layer of crushed leaves, nuts and honey. Put the rest of the cream on top and finish with the last layer of leaves, nuts and honey.
• Place the bowl in the refrigerator for at least 2-3 hours to freeze the cream well, before serving.