Baklava Pudding Cup
7-8 sheets of phyllo dough for baklava
- 100 gr. butter
4 tablespoons of wheat starch
1 package of cold cream – 200 ml.
Pistachio cream
Lay the phyllo dough sheets on the counter. Brush them with melted butter and fold them. Place the folded dough sheets on a baking sheet lined with parchment paper and sprinkle with chopped pistachios. Bake in a preheated oven at 200 degrees Celsius for 10-15 minutes. Let the baked dough sheets cool, then break them into pieces with your hands and place them in a mixing bowl.
For the cream: In a saucepan, combine the milk, egg yolks, granulated sugar, and cornstarch. Then, place the saucepan over medium heat and cook, stirring constantly. Transfer the cooked custard to a mixing bowl, cover with plastic wrap, and let it cool. In another mixing bowl, whip the cooled cream with a mixer until it thickens. Add the whipped cream to the cooled custard and mix. Transfer the prepared cream to a piping bag.
To assemble: Divide the prepared phyllo dough layer among your cups. Sprinkle some more pistachios on top. Then pipe some of the prepared cream and layer again with phyllo dough. Pipe more cream on top, drizzle with pistachio paste, and serve with a piece of phyllo dough.
