Cream and Mint Baklava

by Andy Spetz

So this is my take on Baklava.  I had the unique challenge pairing the element of air with eastern European cuisine. I used lots of mint in order to get a sense of the cold winter air of eastern Europe after every bite. This one of my first forays into baking so it was quite a challenge. Some of the measurements might be off, because I am a cook at heart, and we all know how line cooks usually feel about measurements.

The Baklava

1 package of mint leaves

1 package of premade phyllo dough.

2 cups of mascarpone cheese

3 teaspoons of  peppermint extract

1/2 cup of sugar

1 table spoon of whole dried cloves, chopped (stems included)

1/2 cup of coconut shredded

1 cup of mini semi sweet chocolate chips

1/3 cup of dried cherries sliced

Fresh cherries

Sliced almonds.

Walnuts (chopped).

 

Egg Wash

2 eggs, whites only

2 tables spoons of butter

Whipped topping

1 quart of heavy whipping cream

6 mint leaves  Chiffonade style

1 teaspoon of peppermint extract

1/3 cup of sugar

1) Preheat oven to 350

2) While your oven is preheating you will need to prepare  your spread. Start with 2 cups of mascaprone cheese. Take 6 or so mint leaves and mince them. Add the sugar, peppermint extract, mint, the chopped  cloves, cherries and coconut. Stir vigorouly until all ingredients and mixed throughly.

3) Cut the phyllo dough to fit the pan.

 

4) Grease the pan, lay down 10 sheets of phyllo. Spray the top layer with olive oil spray and then spread a thin layer of the mascaprone mixture. Lay down 5 more sheets and spray the olive oil spray across the top layer again. This layer you will put  sliced almonds and walnuts (chopped) across this layer and a thin layer of coconut. Continue this pattern of 5 sheets of phyllo dough , then  mascoprone, then 5 more sheets with the nuts and coconut, until you are out of mascarpone mixture.

5) After you have run out of the mascarpone mixture, you will be adding the final layer, which again will be separated by 5 layers phillo dough. The top layer will have the coconut and walnuts sprinkled across the top. Place sliced fresh cherries on top of this layer.

6)  Take the egg wash and  brush it across the top layer. This will produce a nice browning effect on the top.

7) Let cook for 45 minutes

8) Now to make the whip cream topping. In a large mixing bowl add 1 quart of heavy whipping cream, 1/3 cup of sugar and

the mint leaves together. Mix until you the consistency of whipped cream. After it has whipped, slowly fold in the extract.

9) After the baklava is done pull and let it rest for 5 minutes.  Cut and serve, with one dollop of whipped topping on top, and  garnish with 1 large mint leaf and a fresh cherry.