Fried Baklawa Ice Cream
Begin by preparing your ice cream since it will need time to hold it's shape in the freezer. Use a sheet pan lined with foil and scoop a few scoops of ice cream in. Flatten the ice cream and wrap it in the foil then place back into the freezer. Another version is to scoop the ice cream into balls and freeze those.
While the ice cream is solidifying, prepare the walnut mixture and simple syrup if you're making it from scratch. Mix the crushed walnuts, sugar, cinnamon and rose water in a small bowl and set aside.
For the homemade simple syrup, dissolve the sugar, and water in a small pot over medium heat. Bring it to a boil and let it boil for 7-8 minutes then add in the rosewater and a few drops of lemon juice. Remove from heat and set aside to cool down.
Next, take out 4 sheets of Fillo dough and lay them on a flat surface.
Brush melted butter in between each layer. Following this, take a tablespoon of the walnut mix and place it in 4 sections of the fillo dough.
Once the ice cream has solidified, take it out. Cut it into 4 approximately 2x2" squares and lay them over the walnut mix.
Take a knife and cut the fillo dough evenly in 4 sections. Take one of the squares and begin folding the flaps over first left and right and then you may brush a little butter on the top and bottom sides and fold those over as well to seal the baklawa ice cream shut.
Repeat this to all the baklawa and place them back in the freezer to solidify. *See below for fried ice cream scoop method.
After 1-2 hours, the ice cream and fillo dough should have solidified. Before taking it out, heat up vegetable or canola oil in a small deep pot.
Remove the baklawa from the freezer and place them one by one in the pot to fry for less than 7 seconds on each side. You want the baklawa to submerge in the oil so it fries quicker and gives the ice cream no time to melt.
Remove from the oil, place on a paper towel to soak up the excess oil for a few seconds then plate. Drizzle Ziyad brand or homemade simple syrup over the baklawa and garnish with crushed pistachios and dried roses. Serve and enjoy!
Note: If you choose to do the ice cream scoops:
Repeat the process of 4 fillo dough sheets with butter between each layer.
Place a little of the walnut mix in 2 sections evenly spaced on the dough.
Cut the dough in half down the center and place the ice cream over it.
Wrap them up by bringing all the edges up and tightening it shut above the ice cream scoop and brushing a little butter there to hold the dough together. Place back in the freezer to solidify.
Recipe by: Rund of @rundventures
https://thesaadehkitchen.com/
Ingredients
Directions
Begin by preparing your ice cream since it will need time to hold it's shape in the freezer. Use a sheet pan lined with foil and scoop a few scoops of ice cream in. Flatten the ice cream and wrap it in the foil then place back into the freezer. Another version is to scoop the ice cream into balls and freeze those.
While the ice cream is solidifying, prepare the walnut mixture and simple syrup if you're making it from scratch. Mix the crushed walnuts, sugar, cinnamon and rose water in a small bowl and set aside.
For the homemade simple syrup, dissolve the sugar, and water in a small pot over medium heat. Bring it to a boil and let it boil for 7-8 minutes then add in the rosewater and a few drops of lemon juice. Remove from heat and set aside to cool down.
Next, take out 4 sheets of Fillo dough and lay them on a flat surface.
Brush melted butter in between each layer. Following this, take a tablespoon of the walnut mix and place it in 4 sections of the fillo dough.
Once the ice cream has solidified, take it out. Cut it into 4 approximately 2x2" squares and lay them over the walnut mix.
Take a knife and cut the fillo dough evenly in 4 sections. Take one of the squares and begin folding the flaps over first left and right and then you may brush a little butter on the top and bottom sides and fold those over as well to seal the baklawa ice cream shut.
Repeat this to all the baklawa and place them back in the freezer to solidify. *See below for fried ice cream scoop method.
After 1-2 hours, the ice cream and fillo dough should have solidified. Before taking it out, heat up vegetable or canola oil in a small deep pot.
Remove the baklawa from the freezer and place them one by one in the pot to fry for less than 7 seconds on each side. You want the baklawa to submerge in the oil so it fries quicker and gives the ice cream no time to melt.
Remove from the oil, place on a paper towel to soak up the excess oil for a few seconds then plate. Drizzle Ziyad brand or homemade simple syrup over the baklawa and garnish with crushed pistachios and dried roses. Serve and enjoy!
Note: If you choose to do the ice cream scoops:
Repeat the process of 4 fillo dough sheets with butter between each layer.
Place a little of the walnut mix in 2 sections evenly spaced on the dough.
Cut the dough in half down the center and place the ice cream over it.
Wrap them up by bringing all the edges up and tightening it shut above the ice cream scoop and brushing a little butter there to hold the dough together. Place back in the freezer to solidify.
Recipe by: Rund of @rundventures
https://thesaadehkitchen.com/
