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Recipe Category / Syrup Sweets

Baklava with crème patisserie

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.


For the syrup

  • In a pot, add the water, sugar, glucose, the orange cut in half, the cloves, and the cinnamon.
  • Place the pot over medium heat and let it come to a boil.
  • Remove from the heat and set aside to cool completely.

For the filling

  • In a food processor, add the walnuts, cinnamon, clove, breadcrumbs, and beat well until broken down. Set aside.

To assemble

  • Preheat the oven to 150ο C (302ο F) set to fan.
  • Butter a 25x32 cm baking pan well and spread the first phyllo sheet. Drizzle with butter and add three more sheets by drizzling in-between with the butter.
  • Add the ¼ of the filling, cover with a sheet and drizzle with butter. Follow the same process three more times, until the filling is over.
  • Close inwards all the sheets that stick out, and drizzle with butter.
  • Spread one more phyllo sheet by leaving half of it sticking out of the pan’s one side, spread some butter and fold the sheet. Spread butter.
  • Follow the same process by adding three more sheets. Add, on top, all the remaining butter.
  • Bake for 2 ½ hours. Remove from the oven, pour the syrup over using a ladle, and set aside for 1 hour so that it absorbs the syrup and cools down. 

For the crème patisserie

  • In a bowl, add the yolks, half of the sugar, and whisk them well.
  • Then, add the vanilla, 50 g of the milk, corn flour, and mix well with a whisk.
  • In a pot, add the rest of the milk, the remaining sugar, and place it over medium heat. Let it come to a boil.
  • Then, pour the mixture with the milk slowly into the bowl with the yolks, by continuously stirring. Transfer the whole mixture into the pot again, place it over medium heat, and stir continuously with a whisk until the cream thickens.  
  • As soon as it thickens and comes to a boil, turn off the heat and add the butter and lemon zest. Stir well until the butter melts.
  • Transfer the cream into a bowl, cover with plastic wrap, and put it in the refrigerator for 1 hour, to cool completely. Make sure that the plastic wrap touches the surface of the cream, so that It doesn’t make a crust.
  • Remove from the refrigerator and put the cream into the mixer. Beat with the whisk attachment for 2-3 minutes until it breaks down and becomes fluffy.
  • Carefully remove the top phyllo sheets of the baklava, and spread the crème patisserie on top of the filling. Cover with the sheets and cut into pieces.
  • Serve with the melted couverture and pistachios.
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Nutrition information per portion

Calories (kcal)
41 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
69 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
100 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
33 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
69 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
22 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
10 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
4 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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