Modern Baklava Recipe

Toast and caramelize nuts

Preheat the oven to 170°C (340°F). Spread the chopped walnuts, pistachios and almonds on a baking sheet and toast for 6–8 minutes until fragrant; cool slightly. In a medium nonstick skillet, melt 15 g butter over medium heat. Add 60 g granulated sugar and stir until it dissolves and turns a deep amber caramel, about 6–8 minutes. Remove from heat and immediately stir in the toasted nuts and 1 tsp sea salt to coat. Transfer the caramelized nuts to parchment paper and separate them with a fork as they cool so they don't clump. Once cooled, coarsely chop again if needed; set aside 180 g total for the baklava filling and garnish (reserve about 3 tbsp for finishing).

Make honey syrup

Combine 120 ml honey, 60 ml water and 50 g sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Lower the heat and simmer for 5 minutes. Remove from heat, stir in 1 tbsp lemon juice and 1 tsp orange blossom water (if using). Let cool to room temperature; set aside. Syrup should be pourable but slightly thick.

Assemble and bake baklava

Preheat the oven to 175°C (350°F). Lightly butter a 20x20 cm (8x8 in) baking pan. Lay one phyllo sheet in the pan and brush lightly with melted butter (about 10 g per layer). Sprinkle a thin layer of the granulated sugar (from pastry ingredients) and a tablespoon of the caramelized nut mix over the sheet. Repeat with 6 layers: butter sheet, sugar sprinkle, nut sprinkle. Then stack the remaining 6 phyllo sheets on top, brushing each with butter but without extra nuts. With a sharp knife, score the assembled phyllo into diamond or square shapes down to the bottom of the pan. Bake for 25–30 minutes until golden and crisp. Remove from oven and immediately pour the cooled honey syrup slowly and evenly over the hot baklava so it soaks in. Let the baklava rest at room temperature for at least 2 hours (preferably overnight) for syrup to fully absorb.

Make salted caramel sauce

In a heavy-bottomed saucepan over medium heat, melt 150 g sugar without stirring but swirling the pan occasionally until it turns amber. Carefully add 60 g butter (watch for sputtering) and whisk until combined. Gradually whisk in 120 ml cream until smooth. Simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tsp fine sea salt. Cool slightly before using. Reserve 120 ml for the ice cream and extra for drizzling at service; keep warm or reheat gently if needed.

Prepare ice cream base

Chill a large mixing bowl and beaters in the freezer 10 minutes beforehand. In a bowl, pour 200 g sweetened condensed milk and stir in 1 tsp vanilla extract and 1 tsp fine sea salt. In the chilled bowl, whip 300 ml heavy cream to soft peaks. Fold whipped cream gently into the condensed milk mixture until homogenous. Fold in 120 ml of the cooled salted caramel sauce in ribbons to create a marbled effect; reserve a few tablespoons to ripple through at the end.

Freeze

Spoon the ice cream mixture into a loaf pan or airtight container. Smooth surface and drizzle the reserved caramel in thin lines, then swirl lightly with a knife. Cover and freeze for at least 6 hours or overnight until firm.

Assemble dessert plates

Cut baklava into individual portions (approximately 8 pieces from an 8x8 pan). Place one warm or room-temperature baklava piece on each plate. Scoop 1 generous portion (about 1/2 cup) of the salted caramel ice cream beside it. Spoon 1–2 tsp of extra salted caramel sauce over the ice cream and scatter reserved caramelized nuts and toasted chopped pistachios over the baklava and ice cream. If desired, drizzle a small amount of melted dark chocolate decoratively. Serve immediately so the contrast of crisp baklava and cold ice cream is enjoyed.