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Baklava Cream Pie Recipe

Baklava Cream Pie Recipe

Learn how to make this homemade Baklava Cream Pie, combining the best of both worlds: flaky phyllo pastry layered with honey-soaked nuts and a luxurious vanilla custard filling. This easy baking recipe creates a showstopping dessert perfect for special occasions that everyone will rave about!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (10 slices)
An overhead shot of the Baklava Cream Pie revealing its beautiful golden phyllo top, artfully arranged in a pattern that's been drizzled with glistening honey. A slice has been removed to showcase the creamy vanilla custard layer contrasting with the crunchy, cinnamon-speckled nut filling below. The pie sits on a rustic ceramic platter dusted with crushed pistachios, photographed in soft natural window light that highlights the flaky layers and amber honey pools. Scattered whole pistachios and a small honey dipper rest nearby, emphasizing the Middle Eastern influence of this fusion dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">150g unsalted butter, cold and cubed</li><li class="ingredients-single-item">250g phyllo pastry sheets (approximately 12-15 sheets)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">For the Nut Layer:</li><li class="ingredients-single-item">200g mixed nuts (pistachios, walnuts, and almonds)</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">For the Custard Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">For the Honey Syrup:</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">80ml water</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cardamom pods, slightly crushed</li><li class="ingredients-single-item">1 strip of lemon zest</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Medium saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Before beginning, ensure your phyllo pastry has been thawed according to package instructions if frozen. Keep the sheets covered with a damp cloth while working to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the nut mixture, place the mixed nuts in a food processor and pulse until coarsely chopped (not too fine – you want some texture). Transfer to a bowl and mix with the cinnamon, cardamom, cloves, and sugar. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Brush the bottom and sides of your pie dish with some of the melted butter. Layer 5-6 sheets of phyllo in the dish, brushing each sheet with melted butter before adding the next. Allow the edges to hang over the sides. The butter between layers is crucial as it creates that signature flaky texture when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Scatter two-thirds of the nut mixture evenly over the phyllo base. Press it down gently to create a compact layer. This will form the traditional baklava base of your fusion pie.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Now prepare the custard filling. In a medium saucepan, heat the milk with vanilla seeds or extract until just below simmering point. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling (this is called tempering the eggs). Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens to a custard consistency that coats the back of a spoon (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the custard from heat and whisk in the butter until melted and incorporated. The butter adds richness and helps prevent a skin from forming. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let cool for 15 minutes (it should still be slightly warm when added to the pie).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the custard over the nut layer, spreading it evenly. The custard should still be warm but not hot – this helps it set properly while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the top crust, layer 6-8 more sheets of phyllo, brushing each with melted butter. Trim any excessive overhang, leaving about 2cm, then fold and tuck the edges to create a neat border. Using a sharp knife, score the top layer in a diamond pattern, being careful not to cut all the way through to the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 35-40 minutes until the phyllo is golden brown and crisp. The slow browning process allows the custard to set without becoming rubbery. If the top is browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the pie is baking, prepare the honey syrup. Combine honey, water, sugar, cinnamon stick, cardamom pods, and lemon zest in a small saucepan. Bring to a simmer and cook for 5 minutes. Remove from heat, add lemon juice, and let cool slightly. The syrup should be warm but not hot when pouring over the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When the pie comes out of the oven, immediately pour half of the warm syrup over the hot pie. The temperature contrast is important – the hot pie will absorb the warm syrup better. Reserve the remaining syrup for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely in the dish for at least 4 hours or overnight in the refrigerator. This resting time allows the flavors to meld and the layers to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Before serving, sprinkle with the remaining nut mixture and drizzle with some of the reserved honey syrup. For the authentic baklava experience, serve slices at room temperature with extra syrup on the side for those who enjoy a sweeter dessert.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Baklava Cream Pie?

This fusion dessert combines phyllo pastry, mixed nuts (pistachios, walnuts, almonds), spices (cinnamon, cardamom, cloves), butter, honey, and a rich custard made from milk, eggs, sugar, and vanilla. The honey syrup includes cardamom pods, cinnamon stick, and lemon.

How to cook Baklava Cream Pie at home?

Learn how to cook Baklava Cream Pie by layering buttered phyllo sheets with spiced nuts, pouring in homemade vanilla custard, and topping with more phyllo. After baking until golden, drizzle with warm honey syrup. The key techniques include tempering eggs for silky custard, keeping phyllo from drying out, and allowing the pie to rest so flavours meld perfectly.

Can phyllo pastry be substituted in this Middle Eastern fusion dessert?

While traditional phyllo provides the authentic baklava crispness, you can substitute puff pastry for a different but still delicious result. The texture won't be quite the same, but it's easier to work with. For a gluten-free option, try rice paper sheets or gluten-free filo alternatives.

Why is my custard layer not setting properly in my honey nut pie?

Custard setting issues usually stem from insufficient cooking before baking. Ensure you cook the custard until thick enough to coat the back of a spoon. Also check that you're using the correct amount of cornstarch and egg yolks, which are crucial thickening agents. Finally, allow the pie to cool completely.

How long does this Mediterranean custard dessert stay fresh?

This dessert stays fresh for up to 4 days when stored in the refrigerator. The phyllo will gradually soften as it absorbs the honey syrup, creating an even more indulgent texture. For best results, bring slices to room temperature before serving to fully appreciate the contrast between layers.

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Press it down gently to create a compact layer. This will form the traditional baklava base of your fusion pie." }, { "@type": "HowToStep", "name": "Prepare Custard Base", "text": "In a medium saucepan, heat the milk with vanilla seeds or extract until just below simmering point. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling (this is called tempering the eggs). Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens to a custard consistency that coats the back of a spoon (about 5-7 minutes)." }, { "@type": "HowToStep", "name": "Finish Custard", "text": "Remove the custard from heat and whisk in the butter until melted and incorporated. The butter adds richness and helps prevent a skin from forming. 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If the top is browning too quickly, loosely cover with foil." }, { "@type": "HowToStep", "name": "Make Honey Syrup", "text": "While the pie is baking, prepare the honey syrup. Combine honey, water, sugar, cinnamon stick, cardamom pods, and lemon zest in a small saucepan. Bring to a simmer and cook for 5 minutes. Remove from heat, add lemon juice, and let cool slightly. The syrup should be warm but not hot when pouring over the pie." }, { "@type": "HowToStep", "name": "Add Syrup", "text": "When the pie comes out of the oven, immediately pour half of the warm syrup over the hot pie. The temperature contrast is important – the hot pie will absorb the warm syrup better. Reserve the remaining syrup for serving." }, { "@type": "HowToStep", "name": "Cool Pie", "text": "Allow the pie to cool completely in the dish for at least 4 hours or overnight in the refrigerator. This resting time allows the flavors to meld and the layers to set properly." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, sprinkle with the remaining nut mixture and drizzle with some of the reserved honey syrup. For the authentic baklava experience, serve slices at room temperature with extra syrup on the side for those who enjoy a sweeter dessert." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mariam Zaidi", "datePublished": "2024-04-02", "reviewBody": "Perfectly balanced sweetness! The combination of honey-soaked nuts and creamy custard creates a dessert that's indulgent without being overwhelming. My guests couldn't stop talking about it.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eleni Papadopoulos", "datePublished": "2024-04-05", "reviewBody": "My Greek grandmother approved! I was nervous to serve her this fusion dessert, but she absolutely loved it and asked for the recipe. The phyllo layers were perfectly crisp and the custard was silky smooth.", "name": "Grandmother Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Mehta", "datePublished": "2024-04-10", "reviewBody": "Worth every minute of preparation! This dessert takes some time to make but the results are absolutely spectacular. The honey syrup infuses perfectly through all the layers creating a magical flavor profile.", "name": "Spectacular Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amelie Dupont", "datePublished": "2024-04-15", "reviewBody": "Stunning dessert for dinner party! I served this at my spring dinner party and everyone was impressed with both the presentation and taste. The contrasting textures of crisp phyllo and creamy custard are divine.", "name": "Show-stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hassan Al-Farsi", "datePublished": "2024-04-20", "reviewBody": "Best of both dessert worlds! As someone who loves both baklava and custard pies, this recipe is an absolute dream come true. The spiced nut layer adds wonderful complexity to the classic cream pie formula.", "name": "Perfect Fusion Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/baklava-cream-pie-recipe" }
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