Baklava Ice Cream Cake

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by GMT

wfaa.com

Posted on June 10, 2010 at 8:46 AM

Baklava Ice Cream Cake
 
Baklava
 
1 Lb.    Sweet Butter, melted
1 Lb.    Filo Pastry
1 Lb.    Ground Walnuts
2/3 Cup  Sugar
2 Tsp.  Ground Cinnamon
1 Tsp.  Allspice
 
Coarsely grind or chop the walnuts and mix thoroughly with cinnamon, allspice and sugar.  Brush a 9 x 13 x 2 inch pan with butter.  Lay a sheet of filo in the bottom, brush with butter, cover with another sheet of filo, brush with butter and repeat process until you have used about 8 filo sheets.
 
Spread one thin layer of the nut mixture on top of the filo; cover with a sheet of filo, brush with butter, cover with another layer of nuts and another layer of filo dough.  Brush the top with butter and back at 350 degrees for 1 hour or until baklava is evenly browned.  Remove from oven and pour the cooled syrup evenly over it so that it penetrates the layers and covers the baklava.  Allow to cool several hours.
 
Honey Cinnamon Syrup
 
2 Cups  Honey
2 Cups  Water
2 Cups  Sugar
2 Sticks        Cinnamon
1 Tsp.  Grated Orange Peel
1 Tsp.  Vanilla Extract
 
Combine all ingredients for the syrup in a sauce-pan.  Bring to a boil and simmer for 10 minutes.  Strain and allow to cool.
 
Vanilla Bean Ice Cream
 
Using a round spring form pan, place a layer the cooled baklava in the bottom.  Top with a layer of vanilla bean ice cream. Repeat.  Sprinkle the walnut cinnamon sugar mixture on top for garnish.  Freeze. 
 
When ready to serve, place 2 Tablespoons of the honey cinnamon syrup on the plate and top with a slice of Baklava Ice Cream Cake.  Opa!
 
 

 

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