Sunlit Baklava Trifle

Allergens

Nuts, Dairy (Milk, Egg)

Ingredients

• 1 package gluten
• free phyllo dough sheets
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup finely chopped nuts (walnuts, almonds, pistachios)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 cups milk
• 1/2 cup cornstarch
• 1 cup granulated sugar
• 4 large egg yolks
• Whipped cream and crushed nuts, for garnish

Instructions

1. Preheat your oven to 350°F (180°C). In a small bowl, combine the finely chopped nuts with cinnamon and cloves.
2. Unroll the phyllo dough sheets onto a clean surface and brush each sheet with melted butter. Stack the sheets on top of one another and cut them into 4 inch squares.
3. Arrange half of the buttered phyllo squares in the bottom of a trifle bowl, overlapping them slightly to create a base layer. Sprinkle half of the nut mixture evenly over the phyllo squares.
4. In a saucepan, whisk together milk, cornstarch, and 3/4 cup granulated sugar. Heat over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat.
5. In a separate bowl, whisk egg yolks with the remaining 1/4 cup granulated sugar until pale yellow and creamy. Temper the egg yolk mixture into the hot milk mixture by slowly pouring it in while stirring constantly. Return the saucepan to low heat and cook for another 2 minutes, stirring constantly. Remove from heat and let cool slightly.
6. Top the nut layer in the trifle bowl with half of the custard, spreading evenly over the phyllo squares and nuts. Add a second layer of buttered phyllo sheets, overlapping them slightly, followed by the remaining nut mixture. Pour the rest of the custard on top, ensuring it covers all the layers.
7. Bake for 35 40 minutes or until the top layer is golden brown and crispy. Let cool completely before chilling in the refrigerator for at least 4 hours, or overnight.
8. Before serving, garnish with whipped cream and crushed nuts, creating a symphony of textures and flavors that will have your guests transported to a sunlit Greek paradise.

Chef’s Insight

Allow the custard to cool completely before layering it in the trifle bowl to prevent the phyllo from becoming soggy.

Notes

This dessert is best enjoyed chilled and within 3 days of preparation.