Baklava Custard Filled Christmas Wreath
Ingredients
- 16 sheets filo pastry
- 1 cup clarified butter for brushing
Syrup
- 1/2 cup sugar
- 1/2 cup water
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 cinnamon stick
- 1 tsp rose water essence
Custard
- 1/4 cup butter
- 3/4 cup sugar
- 1 lemon rind
- 1 cup fine semolina
- 4 cups full cream milk
- 1 tsp vanilla paste
Preparation
Syrup
Place all ingredients in a pot, bring to a boil and let cook for 15 minutes. Remove from heat and remove cinnamon stick.
Custard and assembly
Preheat your oven to 180°C.
Melt butter in a saucepan over medium-high heat.
Add semolina, sugar, vanilla paste and lemon rind, then combine.
Pour in the milk while whisking continuously.
Keep whisking until the custard thickens. Set the custard aside to cool.
Lay one filo sheet vertically, brush with butter; place another sheet on top and brush with butter.
Spoon 1 heaped tablespoon of custard at the bottom right, 1 tablespoon at the center and 1 tablespoon at the bottom left.
Fold filo over custard, seal by pressing down; fold again, bring in sides, fold up once more.
Crinkle excess filo, fold the pastry parcel over so it sits on top, turn it over.
Use scissors to cut into three parcels; pinch ends tightly. Repeat.
Place parcels in a baking pie dish, brush with butter, bake for 40 minutes.
Remove from oven, pour cooled syrup over parcels.
Arrange parcels in a wreath shape.
