Thaw the phyllo dough in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
For the Malabi and Pudding
2
In a pot, mix the milk, cornstarch and sugar until no lumps remain.
Pot
3
Heat over medium heat, stirring constantly, until the mixture bubbles and thickens.
StovePot
4
Add the rose water and stir.
5
Let the cream cool.
For the Sugar Syrup
6
Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Add the lemon juice.
💡The lemon keeps the sugar from crystallizing again.
8
Cool completely.
💡Cold syrup on a hot pastry soaks in evenly.
To assemble
9
Preheat the oven to 180°C (355°F) and butter the pan.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
10
Line the pan with half the phyllo sheets and brush butter between each layer.
Baking panPastry brush
11
Spread the cream on top in an even layer.
12
Continue with the rest of the phyllo sheets, with butter between each layer, and cut into diamonds before baking, and pour the rest of the butter over the top.
Knife
💡Cut before baking: baked phyllo crumbles under the knife. The cuts also give the syrup a way down to the bottom.
13
Bake 30–35 minutes, until the baklava is golden, and immediately pour the cold syrup over it. Let it soak at least 4 hours.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
14
Sprinkle the pine nuts on top.
465calories
8 gprotein
76 gcarbs
14 gfat
● protein 7%● carbs 66%● fat 26%
Per serving (192 g), of 8 servings
For the Wrapping Dough · For the Malabi and Pudding · For the Sugar Syrup · To assemble ·
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Pine nuts: measured in tbsp in this recipe: 1 tbsp = 8.8 g · 673 kcal per 100 g · More about Pine nuts →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
