Rosies Baklava Ice Cream Cake Recipes

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PEACH BAKLAVA ICEBOX CAKE



Peach Baklava Icebox Cake image

This chilled cake is a baklava-lover's dream come true. The familiar flavors of honey and pistachios are there, plus juicy peaches. Full sheets of graham crackers make clever layers between the fruit and tangy Greek yogurt filling.

Provided by Food Network Kitchen

Categories     dessert

Time 8h50m

Yield 6 servings

Number Of Ingredients 6

2 ripe medium peaches, cut into 1/4-inch slices (about 1 1/2 cups)
6 tablespoons honey, plus more for drizzling
1 1/2 cups plain 2 percent Greek yogurt
1/2 cup heavy cream
6 graham crackers (full sheets)
1/4 cup toasted pistachios, chopped

Steps:

  • Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
  • Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
  • When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.

YIA YIA'S BAKLAVA



Yia Yia's Baklava image

This recipe was passed from my Yia Yia to her daughter-in-law (my mother) to me. People love this as a Christmas gift. It has gained a big reputation among our friends. One time, my mother donated a small tin of baklava to a church charity auction. It was very competitive, but the price was driven up to $40!

Provided by Jacolyn

Categories     World Cuisine Recipes     European     Greek

Time P1DT1h35m

Yield 20

Number Of Ingredients 11

2 cups water
2 cups white sugar
4 whole cloves
½ cinnamon stick
1 lemon, juiced, divided
1 pound finely chopped walnuts
1 cup white sugar
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg
¾ cup unsalted butter, melted, or more as needed
20 sheets phyllo dough

Steps:

  • Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
  • Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
  • Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
  • Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
  • Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
  • Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
  • Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
  • Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
  • Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 44 g, Cholesterol 18.3 mg, Fat 22.9 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 94.5 mg, Sugar 30.7 g

ROSIE'S BAKLAVA ICE-CREAM CAKE



Rosie's Baklava Ice-Cream Cake image

Provided by Rosie Rosenbloom

Categories     Cake     Dairy     Nut     Dessert     Bake     Freeze/Chill     Frozen Dessert     Summer     Birthday     Gourmet     Brooklyn     New York

Yield Serves 12 to 16

Number Of Ingredients 14

1 cup slivered almonds (about 4 ounces)
1 cup walnuts (about 4 ounces)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
sixteen 17- x 12-inch phyllo sheets (#4 size)
1/2 cup unsalted butter
For syrup
1/2 lemon
1 cup water
1 cup sugar
2 tablespoons honey
1/2 gallon superpremium vanilla ice cream

Steps:

  • With a sharp knife finely chop almonds and walnuts separately. (Resist the temptation to use a food processor; chopping by hand is the key to the texture of baklava.) In a bowl stir together nuts, sugar, and spices. Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Melt butter and keep warm. (If butter cools, it will be too thick to brush.)
  • Preheat oven to 350°F.
  • With a pastry brush brush a 17 1/2- x 12 1/2- x 1-inch baking pan with some butter. Cover bottom of pan with a phyllo sheet, keeping remaining sheets covered with plastic wrap and towel, and lightly brush with butter. Layer 7 more phyllo sheets, brushing each sheet with butter, in same manner. Sprinkle nut mixture over buttered phyllo and with your fingers gently spread evenly.
  • On a work surface (not on top of nut layer) lightly butter and stack remaining 8 phyllo sheets, making sure top sheet is well-buttered. Transfer phyllo stack to baking pan, putting it on nut layer and pressing to help it adhere to nuts. With a fork prick top phyllo stack all over at 1/4-inch intervals going through to nut layer, to keep it from puffing unevenly. With sharp knife halve baklava crosswise and bake in middle of oven until golden brown, about 30 minutes.
  • Make syrup while baklava is baking:
  • Halve lemon half. In a 1 1/2-quart saucepan boil water, sugar, and lemon over moderate heat, stirring until sugar is dissolved and liquid is reduced to about 1 1/3 cups, about 10 minutes. Remove pan from heat and stir in honey. Discard lemon and cool syrup to warm.
  • Pour warm syrup over hot baklava and cool in pan on a rack 15 to 30 minutes. (Baklava will absorb syrup.) Do not let baklava cool more than 30 minutes before assembling cake or phyllo layers will become too soft to transfer.
  • While baklava is cooling, soften ice cream. (We softened ours in a microwave set on defrost, 30% power, 1 1/2 to 2 minutes. Alternatively, you can leave it in the refrigerator - not on the counter -30 minutes).
  • Assemble cake:
  • Using two 30-inch-long sheets of foil, line a 13- x 9- x 2-inch baking pan, arranging 1 sheet lengthwise and 1 sheet crosswise. With a large metal spatula carefully slide 1 baklava half into pan and top with ice cream, spreading evenly. Slide remaining baklava half over ice cream and wrap cake snugly in foil. Freeze cake at least 6 hours and up to 1 week.
  • Just before serving, cut cake into pieces.

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