|Baklava with cream and pistachio|
1/2 cup margarine
1/2 cup sunflower oil
Desserts thick cream:
5 cup cream
6 tablespoons flour
4 tablespoons sugar
Grease an panggangan tray with margarine.
Melt margarine and mix it with sunflower oil.
Layer half the phyllo pastries in the tray, brushing each piece with margarine and oil before adding the next.
Preparing cream filling:
Whip well flour, sugar and 5 cups cream. Put mixture over heat until thick.
Pour the cream mixture over phillo pastries then cover it with the rest of the phyllo pastries brushing each piece with margarine and oil.
Place the tray in a preheated panggangan at 180°C for 25 minutes or until golden brown.
Pour the syrup over the warm baklava; let soak, uncovered. Garnish with pistachio. Serve