How to Make BAKLAVA & RICE PUDDING TARTS! | Anna's Food Travel Diaries
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- čas přidán 17. 11. 2022
- Recipe below! Baklava and rice pudding are two beloved desserts in Turkey, so I’ve created this dessert that combines both into one delectable dessert, so that you don’t have to choose…you can enjoy both!
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Makes one 9-inch (23 cm) tart
Serves 8
Prep Time: 40 minutes
Cook Time: 45 minutes
• Ingredients •
Baklava Tart Shell:
¾ cup (175 g) unsalted butter
1 454 g box phyllo pastry, thawed (16-20 sheets)
1 cup (130 g) shelled unsalted pistachios, chopped
Syrup:
¼ cup granulated sugar
¼ cup (75 g) liquid honey
3 Tbsp (45 mL) water
Pinch of ground cinnamon
Rice Pudding:
1 ½ cups (375 mL) 2% milk
½ cup (125 mL) whipping cream
½ cup (100 g) arborio rice
2 tsp finely grated lemon zest
1 vanilla bean (or 2 tsp vanilla extract)
5 Tbsp (62 g) granulated sugar
3 Tbsp (45 g) unsalted butter
3 large egg yolks
Orange blossom or rose water (optional)
Sweetened whipped cream & chopped pistachios, for sprinkling
• Directions •
1. For the baklava tart shell, preheat the oven to 350°F (180°C).
2. Clarify your butter by melting over low heat on the stove or melting in the microwave. Let the butter sit and cool and then ladle the butter into a separate dish, leaving the white, milky liquid behind.
3. Brush the bottom and sides of a 9-inch (23 cm) springform pan with the clarified butter. Trim the phyllo sheets to a square shape. Line the pan with half of the phyllo pastry so that it comes up and over the sides of the pan, brush each sheet with butter before layering the next. Sprinkle the nuts over the bottom of the tart and repeat with the remaining phyllo sheets. Trim away the overhanging phyllo and place strips of foil over the sides of the pan to protect the phyllo and dock the bottom of the tart.
4. Bake the baklava for about 25 minutes, until golden brown. While the baklava bakes, make the syrup by bring the sugar, honey, water and cinnamon to just below a simmer over medium-low heat, stirring occasionally until the sugar has dissolved. Hold warm over low heat.
5. As soon as the baklava comes out of the oven, place the pan on a rack, remove the foil and pour the hot syrup over the pastry. This baklava shell can be filled while hot or once cooled.
6. Make the rice pudding by bring the milk, cream, rice, lemon zest and scraped vanilla bean seeds (if using vanilla extract, add this later with the sugar) in a medium saucepan over medium heat. Stir the pudding often as it gently simmers for 15 to 20 minutes, until the rice is tender.
7. Once the rice has cooked, add the sugar and butter and stir until the sugar has dissolved. Spoon some of the hot rice pudding in the bowl of egg yolks and then add this back to the saucepan, stirring for a minute more. Stir in a splash of orange blossom or rose water, if using. Pour the hot rice pudding into the tart shell and let this cool to room temperature before chilling at least 2 hours.
8. To serve, remove the tart from the pan, spoon or pipe whipped cream on top, and sprinkle with a few chopped pistachios.
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Special thanks to Turkish Tourism! #GoTurkiye #OnlyinTurkiye #GoIstanbul
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went to Istanbul years ago and I can still remember how great the rice pudding tasted like 🤤
So glad to hear you enjoyed Turkey and Turkish food . I am from Istanbul rice pudding (sutlac ) is my favorite too 🥰🙏🙏🙏
Knowing the taste of both Baklava and Sütlaç, this creative recipe from Anna Olson sounds deliciously promising. Thanks from Paris, France 💟
Thanks a lot for your creation. I'll try it very soon. I'm practicing phyllo sheet and making Baklava for selling. Rice pudding with baklava tart is uplevel indeed. Look super yummy❤❤❤❤
I’m from the GTA and married to a Turk and visit Istanbul every year and when there I eat lots of that Baklava..
Thanks for the clarified butter tips. Big lover of rice pudding that has a little hint of rum in it.
حقا انت رائعة .. شكرا من القلب
As a person of Indian origin, ghee or clarified butter is a part of our daily diet. Some dishes just taste better when cooked in ghee and living in this cold weather it just provides the much needed nourishment in our daily life. In Canada we are lucky to have a few good brand readily available for use but Barr’s is the best though a tad pricey. I love the combination of rice pudding and baklava it is almost like cheese cake. East , Middle East meets the West 😂 Thank you sharing.
Indian culture >>>>>
Super good thank you Ann a bless weekend nd family
So proud I'm one of the first 1k viewers of this video. I love your channel!
thanks ana for sharing recepy🙏
Ooo this sounds so tasty. There’s a shop here in Ottawa that sometimes has baklava cheesecake and it’s wonderful!
That is beautiful! And though the recipe and waiting times take a while, it is otherwise a fairly simple recipe. So glad I found your channel! I’m definitely going to make this pie.
Looks delicious ❤️
Wow amazing
Anna, these are my favorite. I will try today
I loved. Thank for sharing. I do it.
Delicious chef
I got to go to Turkey last year and couldn’t get enough baklava!
Canım Annam Laz böreği yapmış 🤣🤣🤣
I follow a Chef Shane Deliha middle eastern chef and Restaurnter 3 Restaurants, anyway he says pouring hot Syrup on to cold and cold syrup onto cold,? I was wondering is it a regional or is it just because of the rice pudding. I must this looks divine ✨️
hi anna!
what Iranian foods and desserts? think about it please... big fan😄
👍😋😋😋♥️♥️♥️
Baklava is made in Greece. So is rice pudding (rizogalo). Honey is very common in Greek desserts.
Hey as a Turkish your rice pudding(sütlaç)is not really Turkish style.we don't use eggs, lemon zest even vanilla 🫠 but thank you for trying and making your own version 🥰
Türkay SUPERR
You didn't butter the sheets enough. Especially the sides look too dry. If I have to make it, I would make the baklava without the sides and than prepare a kazandibi by providing heat only from the top. Your rice pudding is not sütlaç. Sütlaç is very runny as compared to your rice pudding.
Also, the purpose of using clarified is not really avoiding water but milk proteins and lactose that burn easily on baklava and form unsightly brown specks.
𝚙𝚛𝚘𝚖𝚘𝚜𝚖 👀
What a waste of filo pastry!!!you can do better than that
Remember I said there is nothing to see in turkey because France and Italy is way better?