- 20 sheets of phyllo dough
- 2 tbsp ghee (if you don’t have ghee just use oil)
- 1 cup vegetable oil
- 2 packages Philadelphia cream cheese
- 100g (1/2 cup) corn meal
- 50g sugar
- 800 ml milk
- 1 cup heavy cream
- Teaspoon cinnamon and nutmeg (you can add more)
- 3 cups water
- 2 cups sugar
- 2-3 slices lemon
- 1 tbsp honey
600ml milk cook until it boils. Remaining 200ml and cornflour mix together until it dissolves and put it in hot milk. Stir until starts to look like pudding. Add cream cheese, heavy cream, spices set aside.
Pan for baking baklava coat in butter and place one by one phyllo dough sheet brushing each of them with melted clarified butter (ghee) and oil. When you get to 10th sheet stop.
Pour over “cheese mixture” (make sure it’s cooled before you pour it).
Then you repeat the same process with next 10 sheet of phyllo dough.
Preheat the oven 200 C/ 380 F.
Before you put baklava in oven with very sharp knife cut squares. Don’t go too deep with knife because the filling will start to come out. Cook baklava until is golden brown.
Cook the syrup: all ingredients put in pan and cook until you get syrup consistency.
When baklava is baked pour syrup carefully.
I’d wait at least 3-4 hours for baklava to set before serving.
I put on top crushed pistachios!