🥮 Custard Baklava Squares Recipe
Ingredients
For the base & top (phyllo layers):
300 g phyllo pastry (about 12–15 sheets)
150 g unsalted butter (melted)
For the custard filling:
4 cups milk
½ cup sugar
4 tbsp cornstarch
3 tbsp semolina
1 tsp vanilla extract
2 egg yolks
2 tbsp butter
For the syrup:
1 cup sugar
½ cup water
2 tbsp honey
1 tsp lemon juice
For topping:
Chopped nuts (walnuts, pistachios, almonds, or a mix)
A sprinkle of pumpkin seeds (optional, as in the photo)
Instructions
- Prepare the syrup (so it cools before use):
In a saucepan, combine sugar, water, and honey.
Bring to a boil, then simmer for 8–10 minutes.
Add lemon juice, stir, and let it cool completely.
- Make the custard filling:
In a pot, whisk together milk, sugar, cornstarch, and semolina until smooth.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in butter, vanilla, and whisked egg yolks.
Let it cool slightly (cover with plastic wrap to prevent skin).
- Assemble the dessert:
Preheat oven to 180°C (350°F).
Butter a baking dish.
Layer 6–7 sheets of phyllo pastry, brushing each with melted butter.
Spread the custard filling evenly on top.
Cover with another 6–7 buttered phyllo sheets.
- Bake:
Cut into squares before baking (helps syrup absorb later).
Bake for 35–40 minutes, until golden brown and crisp.
- Add syrup:
Immediately after removing from the oven, pour cooled syrup over hot pastry.
Let it soak for at least 2–3 hours (or overnight).
- Finish & serve:
Garnish with chopped nuts and pumpkin seeds.
Serve at room temperature or slightly chilled.
✨ Result: Crispy, syrupy top and base, creamy custard center, nutty topping.
Would you like me to adapt this recipe so it’s more like cheesecake (with cream cheese filling) instead of custard, or keep it traditional with custard?