Execution time: 25 minutes
Baking time: 60 minutes
Servings: 10-12
Components
For the leaves
- 500 gr. baklava or Beirut leaf
- 200 gr. melted milk butter
For the syrup
- 500 gr. granulated sugar
- 250 g water
- 1 tbsp. flower water (optional)
- 1 tc. honey
- 1 cinnamon stick
- 2 cloves
- peel of 1 lemon
For the
- 500 ml of milk
- 500 gr. 35% fat cream
- 100 + 100 gr. granulated sugar
- 2 eggs
- 1 vanilla extract
- 25 gr. corn flour
- 100 gr. fine semolina
- 50 gr. dairy butter
- 1 tbsp. flower water (optional)
Execution method
For the syrup
- In a saucepan put all the ingredients for the syrup except the honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and flower water and remove from the heat, stir lightly and set aside to cool the syrup.
For the
- In a saucepan, put 250 ml of milk (from 500 ml), the cream in 100 gr. sugar and allow the mixture to heat over low heat, stirring with a whisk.
- Put the corn flour in a bowl. Add the remaining 250 ml of milk and mix well with a whisk to dissolve the corn flour.
- In another bowl add the eggs, the remaining 100 gr. sugar, semolina and salt and beat with a hand mixer, fluffy for a few minutes. Then add the corn flour mixture and stir to homogenize.
- Just before the milk boils, add a little warm milk to the egg mixture and stir to warm the eggs a little and dilute.
- Pour the mixture back into the pot and return it to the heat. Continue stirring until the cream sets and starts to boil.
- Once it thickens, remove from the heat and add the butter, flower water and vanilla extract. Stir with the wire to homogenize the ingredients and let it cool.
For assembly
- Butter a shallow pan with a brush.
- We take a sheet, sprinkle it with butter with the help of a brush and fold it in half. Put 2 tablespoons of our cream and close it in a roll, sealing the sides.
- Repeat the same process with the other leaves.
- Butter the rolls and sprinkle with a little water.
- Bake in a preheated oven at 160 degrees in the air for about 60 minutes until well browned.
- When they are ready, take them out of the oven and add little by little with a ladle the cold syrup that we prepared at the beginning.
- Allow to cool and absorb all the syrup.