Necessary ingredients for cream mini baklavas
For the Baklava:
1 packet of hand rolled Jovana crusts
150 g melted cow butter
For the syrup:
500 g water
300 g sugar
Juice of 1 lemon
For the cream:
100 g animal cream
150 g mascarpone
4 tbsp.of powdered sugar
150 g pistachios
Method of preparation
Start with the syrup by mixing all the ingredients and bring to the boil. Once boiling, simmer for 5 minutes and remove from heat. Leave to cool.
In the meantime, place a crust on the counter and brush it with melted butter. Place another crust on top and brush again with butter. Repeat until the crusts run out.
Cut into three equal lengths and then into 4 more to make equal squares of buttered crust.
Fold each square into a triangle to make multi-leaf triangles and arrange them on a baking tray.
Brush the top with more butter and bake in a preheated oven until golden.
Pour the cooled syrup over the hot baked crusts and wait until they are well absorbed.
Prepare the cream by whipping the cream to soft peaks. Mix the mascarpone with the icing sugar and stir by hand. Add cream to the cheese.
Take one of the syrupy triangles and, using a knife, make a slit in the middle to form a sort of pocket. Fill with cream and dip the cream into the ground peanuts.
Repeat with the rest.
