Baklava Recipe

Prepare nuts

Preheat oven to 350°F (175°C). Spread the chopped almonds on a baking sheet and toast for 6–8 minutes until fragrant and lightly golden. Let cool. In a bowl combine toasted almonds, 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground cloves (if using), and 1/4 tsp salt. Stir to combine and set aside.

Prepare phyllo

Reduce oven temperature to 325°F (160°C). Unroll phyllo sheets and cover with a slightly damp towel to prevent drying. Lightly brush a 9x13-inch baking dish with melted butter. Layer 6 phyllo sheets one at a time into the dish, brushing each sheet lightly with melted butter before placing the next.

Assemble baklava

Spread half of the nut mixture evenly over the layered phyllo. Continue with 3 more butter-brushed phyllo sheets, then spread the remaining nut mixture. Top with the remaining phyllo sheets, brushing each with butter. Use a sharp knife to score the top into diamond or square shapes, cutting all the way through to the bottom. Brush the top with the remaining 2 tablespoons melted butter and sprinkle reserved chopped almonds or crushed pistachios if desired.

Bake

Bake in the preheated 325°F (160°C) oven for 40–50 minutes, until phyllo is deep golden brown and crisp. Remove from oven and set aside while you prepare the honey syrup.

In a small saucepan combine 3/4 cup Kythira thyme honey, 1/4 cup water, 2 tbsp granulated sugar (optional, for slightly lighter syrup), the strip of lemon peel, and 1 tablespoon fresh lemon juice. Bring to a gentle simmer over medium-low heat, stirring until sugar (if used) dissolves. Simmer 4–6 minutes to slightly thicken and develop flavor. Remove from heat and discard the lemon peel. Let cool 5 minutes.

While the syrup is still warm but not boiling, slowly pour it evenly over the hot baked baklava so the syrup sinks into the cuts. Allow the baklava to cool at room temperature for at least 2 hours (ideally overnight) so the syrup is absorbed and the layers set.

Infuse base

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium until small bubbles form around the edges (do not boil). Meanwhile, whisk 4 egg yolks with 1/2 cup granulated sugar until pale and slightly thickened.

Temper eggs

Slowly stream about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Return the tempered yolk mixture to the saucepan with the remaining milk/cream and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not boil.

Finish custard

Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp ground cinnamon. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Chill the custard completely in the refrigerator (about 2–3 hours) or place the bowl over an ice bath to speed cooling.

Churn and add mix-ins

Once cold, churn the custard in an ice cream maker according to manufacturer instructions until soft-serve consistency is reached. In the last 2–3 minutes of churning, add 1/2 cup chopped toasted almonds and 1/4 cup crunchy phyllo scraps (bake small trimmings at 350°F / 175°C for 6–8 minutes until crisp). Transfer to an airtight container and freeze at least 2 hours to firm.

Cut baklava fully along the previously scored lines into diamonds or squares. Arrange a piece of baklava on each dessert plate, add a generous scoop of the baklava ice cream alongside or on top, and drizzle a little extra warmed Kythira thyme honey over the ice cream if desired. Garnish with a few whole almonds or a sprinkle of crushed pistachios.

Serve at room temperature for the baklava with ice cream slightly firm — the contrast of warm, syrupy pastry and cold creamy ice cream is traditional and recommended.