Strawberry Custard Baklava

Updated at: Thu, 21 Nov 2024 08:52:30 GMT

Step 1

Mix the agave syrup, liquid sweetener, yolks, cornstarch, and salt in a heatproof bowl.

Step 2

In a saucepan, mix the milk, yoghurt, and vanilla extract on medium heat until hot.

Step 3

While whisking, slowly stream about half of the hot milk/yoghurt liquid in the yolk mixture. Pour this tempered yolk mixture into the saucepan with the rest of the milk/yoghurt mixture. Cook over medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding.

Step 4

Turn off the heat, mix in the butter. Strain through a fine-mesh sieve into a bowl, discarding any clumps caught in the sieve. Cover the pastry cream with plastic wrap to prevent a skin from forming. Refrigerate until cold.

Step 5

Defrost the phyllo pastry. Put a damp tea towel on it so it doesn't dry out.

Step 6

Melt the butter. Take one sheet of phyllo pastry, carefully spread it with butter, place another sheet on top and repeat the process till you have layered 5 sheets.

Step 7

Create 4 of these layered phyllo pastries.

Step 8

Preheat the oven at 220°C.

Step 9

Put the custard in the center of the sheet. Layer strawberries on top of it. Close the phyllo pastry.

Step 10

Place them on a baking tray and bake for 20 minutes or till golden.

Step 11

Finish it with agave syrup and pistachio.

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