Ingredients
Makes 6 large Cups (or more smaller ones)
For the Baklava Shards
3 sheets Antoniou Fillo Pastry
50g unsalted butter, melted
2 teaspoons brown sugar
1/2 cup honey
For the custard
750ml milk
¾ cup (130g) fine semolina
½ cup (115g) caster sugar
1 teaspoon vanilla bean paste
50g butter
1 egg
Topiing
75g walnuts, coarsley chopped
Dusting of cinnamon
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the Baklava Shards
Brush a large baking tray with butter. Place one sheet of pastry loosely in the baking tin. Brush with butter and sprinkle with one teaspoon of brown sugar. Repeat with one more sheet of pastry on top. Place a third sheet on top and brush it with butter, but don’t sprinkle any sugar on top. Using a fork, poke holes all over the pastry. Bake for 10 minutes, or until the pastry turns a deep golden colour.
Remove from the oven and immediately drizzle the honey onto the pastry. Allow to cool completely before storing in an air tight container.
The baklava shards can be made up to two days ahead of time. Keep them stored in an air tight container, OUT of the fridge.
To make the Custard
Place the milk, semolina, caster sugar and vanilla bean paste into a saucepan over medium heat. Stir the ingredients until they are well combined and continue stirring until the custard thickens, approximately 5-7 miniutes. Remove from the heat and mix in the butter. Then whisk in the egg. Transfer the custard to an air tight container or bowl and cover with cling wrap, so that the the wrap is touching the custard. This will ensure that a skin doesn’t form. Allow the custard to cool completely before assembling your cups. The custard can be stored up to two days ahead of time.
If you are making the custard ahead of time, when you serve it, remove it from the fridge half an hour before doing so to bring it up to room temperature. If it has thickened and feels a little lumpy, simply pass it through a fine seive before serving, to smooth it out.
To assemble the desserts
Place the desired amount of custard into your favourite glass or bowl, top with the baklava shards, sprinkle with walnuts and finish off with a dusting of cinnamon.
Learn how to make Baklava Custard Tarts