Due to popular demand (my sister has asked me twice) I am posting the recipe for the baklava ice cream loaf that I may have mentioned more than once in my Greek dinner post. Seriously it is so good you won’t even mind that I am boasting about it.
Here’s what you need
- 8 sheets of phyllo pastry
- some melted butter for brushing
- about 150grams almonds
- about 150grams pistachios (shelled of course)
- 2tsps cinnamon
- 2tsps castor sugar
- 1 litre ice cream (I used Sara Lee French Vanilla)
- juice of 1 lemon
- 2/3 cup water
- 2/3 cup sugar
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The instructions I am going to do in pictures – because, well because I can. Except for heating the oven, that I will tell you straight up so preheat the oven to 160′ centigrade
Mix the nuts with the sugar and the cinnamon in the food processor
Process the nut mixture
Brush 2 sheets of the phyllo pastry with melted butter and place one on top of the other
Spread 1/3 of the nut mixture over the phyllo
Repeat the same procedure twice so you end with a phyllo top
Cut the pastry in half vertically to make 2 large rectangles
Cut diamond pattern into the top of each rectangle
Bake each side until golden (about 30 minutes). Then cool
This will form the “bread” of your sandwich
Meanwhile mix 2/3 cup of sugar, 2/3 cup of water, juice of half a lemon until it gets syrupy.
Line the sides of a loaf tin with foil. This will make it easier to get out of the tin when you serve
Place one side of the pastry on the bottom of the loaf tin and pour over half the syrup
Spread the softened ice cream over the top of that
Pop the other side on the top, pour remaining syrup over it and stick it into the freezer
Take it out of the freezer about 20 minutes before you serve to soften the ice cream
It looks quite impressive
and it is bloody delicious
Recipe from Sharon Glass Absolutely Delicious