Baklava Cream Torte
Ingredients
- 500g baklava pastry
- 1/2 cup melted ghee
- Ground Aleppo pistachios
- Sugar syrup
Qishta
- 4 cups milk
- 2 tablespoons vinegar
- 1/4 teaspoon ground mastic
- 1.5 cups qaimar or qishta
Preparation
Set the middle oven rack and preheat the oven to 200°C. Prepare a large baking tray.
Brush the pastry sheets with melted ghee and stack them. Cut them into halves or squares, trim the edges, and chop the trimmings for later decoration.
Place the pastry in the tray. Make cuts on the surface to allow ghee to seep in. Brush with ghee and add ghee into the cracks.
Bake until golden brown and let cool. Separately, bake the chopped pastry pieces until done and let them cool.
For the qishta, heat milk in a medium saucepan over high heat until it boils. Add vinegar and let it curdle for a minute. Remove from heat, let sit to separate, then strain through a fine sieve and cool completely.
In a deep bowl, combine the curds, ground mastic, and qaimar. Whisk until smooth and refrigerate to set.
To assemble, layer the pastry halves with syrup, qishta, and pistachios, repeating the layers. Top with baked chopped pastry and pistachios for decoration, then serve.
