Pastry Cream Baklava Flowers |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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May I should call them Baklava muffins!! I hope you like those ones as the taste was really great with the pastry cream. We can’t even find such kind of Baklavas in the high standard pastry shops in most of Arab countries. Read more . They are only made with a special order…Make them by yourself!! Ingredients:
1 pack phyllo pastry |
1/2 cup melted butter |
pastry cream |
4 egg yolks |
1/2 cup sugar |
6 tbsp cornstarch |
2 cups fresh full cream milk |
1/2 tsp vanilla extact |
1/3 cup butter |
3/4 cup cold sugar syrup |
3 tbsp chopped pistachios |
Directions:
1. Make the pastry cream:
2. Heat the milk and vanilla to simmering point. Beat together the eggs, sugar and cornstarch to a smooth paste. Pour the hot milk gradually over the egg mixture stirring constantly. Put the mixture back into the saucepan and stir over medium until thickened and bubbles appear. Move from heat, add butter and stir until melted and combined. Cool completely.
3. Heat oven to 390 F. Brush the holes of a cup cake mould with butter.
4. Spread phyllo pastry on a clean smooth surface. Cut sheets into squares 10 x 10 cm with scissors. Brush every 5 squares of phyllo pastry squares with butter together. Place in the holes of cup cake mould with the edges and corners extending from the holes. Put about 1 tbsp of crème filling in the middle of each one. Place cup cake mould in oven for 15-20 minutes or until edges are golden Take out of oven and add about 1 tbsp of cool syrup over each phyllo cup cake. Garnish with nuts in the middle.
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