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Baklava with Qashta (Clotted Cream) and Pistachios
Total time115 min
Prep60 min
Cook55 min
Yield8 servings
DifficultyHard
ReviewsNo ratings yet
Desserts

ChefLeila Hammoud

Baklava with Qashta (Clotted Cream) and Pistachios

Baklava filled with qashta and pistachios — a homemade recipe that qashta lovers will adore. Baklava isn’t only made with nuts; this easy recipe is a delicious variation.

Baklava with qashta and pistachios — a homemade recipe, simply delicious

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8 servings

Ingredients

Start here, then move straight into the method.

  • Phyllo (filo) dough
  • ½ cup butter or melted ghee
  • Room-temperature syrup (shira) to soak the baklava after baking
  • Ashta (clotted cream)
  • 2 cups milk
  • ½ cup cream
  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
  • A dash of orange blossom water and rose water
  • ½ cup sweet mozzarella cheese or any available type
  • Set it aside to cool.
  • Grease the baking tray with butter, spread the first layer of filo dough, and brush it with butter.

Method

Follow the cooking sequence without leaving the page.

  1. Make the qashta: combine all ingredients except the cheese and the orange blossom and rose water. Stir them cold, then place over medium heat and cook until it thickens.
  2. Add the crumbled cheese, stirring until it melts into the cream mixture.
  3. Finally add the orange blossom water and rose water, stir, and remove from the heat.
  4. Set the qashta aside to cool.
  5. Brush a baking pan with butter, lay the first sheet of filo and brush it with melted butter.
  6. Place a second filo sheet and brush with butter as well. Repeat until you have at least 8 layers of filo.
  7. Spread the cooled qashta over the layered filo and generously sprinkle with crushed pistachios.
  8. Place 8 more filo sheets on top, brushing butter between each layer and on the top layer.
  9. Cut the baklava into triangles.
  10. Bake in a preheated oven at 180°C.
  11. Bake for 15 to 20 minutes.
    Timers: 20 min
  12. When you remove the baklava from the oven, immediately pour the cold sugar syrup over it and garnish with pistachios.
  13. Allow the qashta and pistachio baklava to cool completely before serving.

Recipe tags

DessertsInternationalVegetarianEgg freeHardLong cook

Notes and serving ideas

  • Mini Othmaliyeh

Chef

Leila Hammoud

Leila began making delicious dishes at a very young age. At 12 she watched her sister make macarons, memorized the recipe, tried it, and succeeded — that was the start of the favorite recipes loved by family and guests.

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