Ingredients:
- 200 grams of crushed pistachios, combined with:
- 200 grams of crushed walnuts
- 300 grams of filo pastry (specifically baklava)
- 180 grams of melted unsalted butter
For the Vanilla Ice Cream Block:
- 500 grams of vanilla ice cream
Preparation in the Same Dish as Baklava:
- Prepare a deep oven dish (roasting pan) measuring 20x26 cm with plastic foil at the bottom and sides.
- Scoop or slice the vanilla ice cream and press it down into the dish, then cover it with more plastic foil.
- Place it in the fridge for 1 hour, and after that, remove it from the dish (which will be used for baking the baklava). Put the ice cream block back into the freezer.
Baklava Instructions:
- Cut the filo pastry into pieces that match the size of the dish.
- Place half of the filo sheets into the dish, and spread half of the melted butter over them. Sprinkle all of the crushed walnuts and pistachios evenly and press them down.
- Add another layer of filo sheets, then half of the remaining butter, and place the remaining filo sheets on top.
- Cut the baklava into 10 rectangles.
- Pour the remaining butter on top.
- Bake at 160°C with a fan, for approximately 45-50 minutes or until it turns golden brown.
Syrup:
- 250 ml of water
- 300 grams of sugar
- Lemon
- Cinnamon
Instructions:
- Combine sugar, a lemon slice, and a pinch of cinnamon. Bring it to a boil, then reduce the heat to a minimum and let it simmer until it thickens slightly (about 15 minutes).
- Ensure the syrup is still warm to the touch when pouring it over the baklava.
Assembling:
- Allow the baklava to cool completely before adding the warm syrup.
- Let the baklava cool to room temperature.
- Carefully remove the upper layers of baklava so that only the pistachio-walnut layer is visible.
- Unwrap the ice cream block and place it on top of the pistachio-walnut layer.
- Replace the upper baklava layers and cut out the ice cream bars.
- Serve immediately or refreeze as desired.
If serving after freezing, let it sit out for 5-10 minutes before enjoying.
Enjoy!
