Queso Baklava
Serves 1
Directions
- 1Line a 20 cm mold with baking paper.
- 2Line a 20 cm mold with baking paper.
- 3Line a 20 cm mold with baking paper.
- 4Mix the mascarpone, cheese and yogurt in a bowl and mix well.
- 5Mix the mascarpone, cheese and yogurt in a bowl and mix well.
- 6Mix the mascarpone, cheese and yogurt in a bowl and mix well.
- 7Add the beaten eggs and sugar.
- 8Add the beaten eggs and sugar.
- 9Add the beaten eggs and sugar.
- 10Add the flour and vanilla. Put in the fridge.
- 11Add the flour and vanilla. Put in the fridge.
- 12Add the flour and vanilla. Put in the fridge.
- 13Fry the nuts, add a piece of butter, stir and cool.
- 14Fry the nuts, add a piece of butter, stir and cool.
- 15Fry the nuts, add a piece of butter, stir and cool.
- 16Place a filo sheet on a baking sheet, overlapping the edges. Cover with another filo sheet until the entire baking sheet is covered.
- 17Place a filo sheet on a baking sheet, overlapping the edges. Cover with another filo sheet until the entire baking sheet is covered.
- 18Place a filo sheet on a baking sheet, overlapping the edges. Cover with another filo sheet until the entire baking sheet is covered.
- 19Spread butter over the entire surface. Sprinkle the chopped hazelnuts and pistachios.
- 20Spread butter over the entire surface. Sprinkle the chopped hazelnuts and pistachios.
- 21Spread butter over the entire surface. Sprinkle the chopped hazelnuts and pistachios.
- 22Cover with 2 filo sheets. Spread it with butter. Sprinkle the hazelnuts and pistachios again.
- 23Cover with 2 filo sheets. Spread it with butter. Sprinkle the hazelnuts and pistachios again.
- 24Cover with 2 filo sheets. Spread it with butter. Sprinkle the hazelnuts and pistachios again.
- 25Repeat this process 2 more times.
- 26Repeat this process 2 more times.
- 27Repeat this process 2 more times.
- 28Cover with another 2 filo sheets.
- 29Cover with another 2 filo sheets.
- 30Cover with another 2 filo sheets.
- 31Pour the cream cheese inside.
- 32Pour the cream cheese inside.
- 33Pour the cream cheese inside.
- 34Cut the protruding leaves so that they are 1-2 cm above the cream.
- 35Cut the protruding leaves so that they are 1-2 cm above the cream.
- 36Cut the protruding leaves so that they are 1-2 cm above the cream.
- 37Bake in a preheated oven until golden brown.
- 38Bake in a preheated oven until golden brown.
- 39Bake in a preheated oven until golden brown.
Ingredients
- 400 g mascarpone
- 400 g mascarpone
- 400 g mascarpone
- 200 g cream cheese
- 200 g cream cheese
- 200 g cream cheese
- 200 g sugar
- 200 g sugar
- 200 g sugar
- 2 eggs
- 2 eggs
- 2 eggs
- 100 g Greek yogurt
- 100 g Greek yogurt
- 100 g Greek yogurt
- 50 g 00 flour
- 50 g 00 flour
- 50 g 00 flour
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 10 phyllo dough sheets
- 10 phyllo dough sheets
- 10 phyllo dough sheets
- 100 g chopped hazelnuts
- 100 g chopped hazelnuts
- 100 g chopped hazelnuts
- 30 g granulated pistachios
- 30 g granulated pistachios
- 30 g granulated pistachios
- 50 g melted butter
- 50 g melted butter
- 50 g melted butter
- 118 g water
- 118 g water
- 118 g water
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 70 g honey
- 70 g honey
- 70 g honey
- 0.5 lemon juice
- 0.5 lemon juice
- 0.5 lemon juice
- 1 slice lemon peel
- 1 slice lemon peel
- 1 slice lemon peel
- 1 slice orange peel
- 1 slice orange peel
- 1 slice orange peel
Equipment
oven20 cm baking pan