Heavenly Baklava Trifle with Walnut-Infused Cream

Allergens

Tree Nuts, Dairy

Ingredients

• 8 sheets of phyllo pastry
• 1 cup unsalted butter, melted
• 2 cups walnuts, coarsely chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 tablespoon walnut essence
• 1/2 cup water
• 1 cup granulated sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Brush the bottom of a 9x13 inch baking dish with some melted butter and lay down two sheets of phyllo, brushing each sheet with butter and gently pressing out any air bubbles.
2. In a bowl, combine walnuts, granulated sugar, cinnamon, cardamom, and vanilla extract. Spread half the mixture evenly over the phyllo. Top with two more sheets of phyllo, brushing each sheet with butter.
3. Sprinkle the remaining walnut mixture over the top layer. Continue layering and topping with phyllo and walnuts until all ingredients are used up. The top layer should be a sheet of phyllo.
4. Using a sharp knife, cut the baklava into squares. Bake for 25 30 minutes or until golden brown and crispy. Remove from oven and let it cool completely.
5. In a bowl, whip heavy cream, powdered sugar, and walnut essence until soft peaks form.
6. In a saucepan, combine water, granulated sugar, and lemon juice. Heat over medium high heat until the syrup reaches a boil and the sugar has dissolved completely. Remove from heat and let it cool.
7. Once the baklava has cooled, cut it into individual servings. Pour the cooled syrup evenly over each piece. Allow it to soak in for about 15 minutes.
8. To assemble the trifle, place a layer of walnut infused cream at the bottom of a glass, followed by a piece of baklava and a spoonful of extra cream on top. Repeat this process until all components are used up.

Chef’s Insight

The balance of sweet and spice is what makes this dish truly special.

Notes

This dessert is best enjoyed at room temperature.