Baklava Custard Slice
March 02, 2019
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (422.8 g)
- Calories 1794.6
- Total Fat - 119.4 g
- Saturated Fat - 25 g
- Cholesterol - 620.4 mg
- Sodium - 687.8 mg
- Total Carbohydrate - 153 g
- Dietary Fiber - 4.9 g
- Sugars - 49.2 g
- Protein - 31.2 g
- Calcium - 213.5 mg
- Iron - 7.9 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.9 mg
Grease a 20cm square cake pan and line the base and sides with baking paper, extending paper 2cm above pan edges and then brush paper with melted butter.
Layer pastry sheets together, brushing in between each sheet with butter.
Cut in half crossways to give two rectangles and trim each to a width of 20cm.
Lift one piece into prepared pan, pressing to cover base and two opposite sides and buth with butter and repeat lining pan with remaining pieces of pastry at the opposite angle to cover base and the remaining sides and then brush pastry with butter and line pastry case with a iece of baking paper and fill with dried beans, rice or baking beads and cook in a moderate oven (180C) for 20 minutes, or until light golden around edges.
Remove paper and beans, rice or baking beads and return the pan to oven for 5 minutes or until pastry is golden and then remove and let cool - if pastry puffs, press down with a clean tea towel.
To make syrup, dissolve sugar and honey in a 1/2 cup water in a medium saucepan, stirring, over a medium heat and bring to the boil and gently boil for about 15 minutes.
Process nuts and cinnamon in a food processor until finely chopped and then place into a bowl and stir in 1/2 cup of the syrup and spread over the bastry base and cover the remaining syrup.
To make custard, stir milk and crfeam in a medium saucepan over heat until hot and then whisk custard powder, sugar, yolks and paste in a large bowl until combined and then gradually whisk in hot milk and then return to same saucepan and cook, stirring, until custard boils and thickens and then remove from heat.
Sprinkle gelatine over 2 tablespoon water in a heatproof jug and sit jug in a saucepan of simmer water and stir until gelatine is dissolved and then whisk into the hot custard.
Pour custare into pastry case and cover loosely with a piece of baking paper and cool for 20 minutes and then refrigerate overnigh.
To serve use the baking paer to life slice from pan and spoon over remaining syrup and cut into squares.
TIP - to toast walnuts and almonds, spread over an oven tray and cook in moderate oven (180C) for about 6 to 8 minutes, or until lightly browned and then remove and let cool.
Tips & Variations
No special items needed.