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Strawberry Custard Baklava
Equipment
- mixer
- Oven
- saucepan
ingredients
Custard
- 60 g agave syrup
- 5 ml liquid sweetener
- 4 large egg yolks
- 35 g cornstarch
- ¼ tsp salt
- 340 g milk
- 115 g yoghurt
- ½ tsp vanilla extract
- 30 g (soy) butter (unsalted)
Phyllo Pastry
- 20 slices phyllo pastry
- 50 g (soy) butter (melted)
Toppings
- 20 strawberries (cut in slices)
- 2 tbsp agave syrup
- 20 g pistachio nuts (cut into small pieces)
instructions
Custard
- Mix the agave syrup, liquid sweetener, yolks, cornstarch, and salt in a heatproof bowl.
- In a saucepan, mix the milk, yoghurt, and vanilla extract on medium heat until hot.
- 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.
- 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.
Phyllo Pastry
- Defrost the phyllo pastry. Put a damp tea towel on it so it doesn't dry out.
- 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.
- Create 4 of these layered phyllo pastries.
Toppings
- Preheat the oven at 220°C.
- Put the custard in the center of the sheet. Layer strawberries on top of it. Close the phyllo pastry.
- Place them on a baking tray and bake for 20 minutes or till golden.
- Finish it with agave syrup and pistachio.
Nutrition
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