Amanee Neirouz's 'Baklava Ice Cream Sandwich'.
Amanee Neirouz, Pastry Chef, Tristan, Charleston, SC brings us her signature recipe.
Yield: 16 servings
1 package frozen phyllo dough
10.5 oz/300 g granulated sugar, divided
8.3 oz/236 g water
8 oz/228 g chopped walnuts
3.8 oz/108 g light brown sugar
1 tsp ground cinnamon
8 oz/227 g unsalted butter
1. Thaw the phyllo dough in the refrigerator overnight.
Amanee Neirouz, Pastry Chef, Tristan, Charleston, SC.
2. In a heavy bottomed saucepot, combine 7 oz/200 g of the sugar with the water and bring it to a boil. Once the sugar is dissolved and the syrup is a little thick, set it aside to cool.
3. Preheat the oven to 375ºF. In a medium bowl, mix together the walnuts, remaining 3.5 oz/100 g sugar and cinnamon and set aside.
4. Melt the butter. With a pastry brush, generously butter the bottom of a full sheet pan. Place a single layer of phyllo dough on the pan and lightly butter the sheet. Repeat this until you have a stack of about 14 sheets. Sprinkle half of the nut mixture on the dough. Drizzle a little butter on the mixture on top. Place a piece of dough on top of the nut layer and lightly butter the sheet. Repeat with another 7 layers, then sprinkle over the rest of the nuts. Layer and butter the remaining sheets on top of the final nut layer. Chill the pan in the refrigerator until the butter is firm enough that it doesn’t leave a fingerprint when you touch the top. Cut the baklava into the desired size squares that you would like and bake until golden brown on top, about 25 to 30 minutes.
5. As soon as the baklava comes out of the oven, drizzle the syrup on top of the pastry. You can use as much or as little as you’d like. (I like a lot!)
1 large egg
4 large egg yolks
3.7 oz/106 g honey
10.2 oz/290 g heavy cream
Pinch of kosher salt
1. Spray a pan the same size as the Baklava and line it with plastic wrap or a piece of parchment paper that has been coated with non-stick cooking spray and set it aside.
2. Whisk together the egg and egg yolks with the honey in a heatproof bowl then place over a saucepan of gently simmering water. Whisk until the mixture is pale and thick.
3. Whip the cream until thick, then gently fold in the egg and honey mixture. Pour into the prepared pan, cover with plastic wrap, and freeze for 2 to 3 hours or (preferably) overnight.
Once the semifreddo is frozen, cut it with a hot knife into the same size pieces as the baklava. Split the baklava pieces in half and sandwich the semifreddo in between. You can eat them right away or keep them in the freezer wrapped for up to a week.