This time of year can be a wee bit stressful – whether you’re hyper focused on major school projects, spending some extra hours at the office, or setting up plans for the impending holidays – so take a few moments this week for self-care and make yourself (and a deserving pal) this decadent baklava milkshake. Full of the pistachio and honey flavours of the well-known mediterranean pastry, it’ll transport you away from the frosty temperatures – if only for one evening. ☀️
You will need:
Honey Syrup
- ¼ cup granulated sugar
- ¼ cup honey
- 2 tsp lemon juice
- ¼ cup water
- ¼ tsp salt
- 1/8 tsp – ¼ tsp orange blossom water
Baked Kadaif Topping
- 2 cups separated shredded phyllo dough (kadaif)
- 2 Tbsp melted unsalted butter
Milkshake
- 2 Tbsp chopped walnuts, toasted
- 2 Tbsp pistachios, toasted (*1 Tbsp extra for garnish)
- 2/3 cup milk
- ¼ tsp ground cinnamon
- 2 cups vanilla ice cream
- ¼ cup Honey Syrup (see above)
- ¼ cup Baked Kadaif (see above)
Let’s get started!
We’ll start with preparing the toppings first. Place all of the ingredients for the honey syrup, EXCEPT the orange blossom water, into a small saucepan. Set this over high heat and bring to a boil.
Once the mixture begins to bubble, reduce the heat and continuously stir while simmering it for 2-3 minutes. It will be slightly darkened and fragrant. Remove the pan from heat and set aside to cool.
Now we’ll prepared the baked kadaif topping. Preheat the oven to 375°F, then line a baking sheet with parchment paper and spread the shredded phyllo dough on the sheet.
Next drizzle the melted butter over the shreds and gently mix the dough with your hands to ensure it is fully covered.
Bake the shredded dough for 18-20 minutes until it is golden brown. Then remove the pan from the oven and set it aside to cool.
Putting it all together
Prepare the milkshake by placing all the milkshake ingredients in a high speed blender, and blend on high until it is smooth.
Pour the milkshake into two glasses, and top each one with a handful of the Baked Kadaif not blended into the milkshake, some chopped pistachios, and a drizzle of the leftover Honey Syrup. Enjoy them right away!
If you give this recipe a shot, let us know how it goes over on Instagram (@demetres) or Facebook! Check back later this week for more DIY goodness, and make sure to follow us on Instagram for a daily dose of dessert. 😊
| Servings |
glasses
|
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 tsp lemon juice
- 1/4 cup Water
- 1/4 tsp Salt
- 1/8 - 1/4 tsp orange blossom water
- 2 cups separated shredded phyllo dough
- 2 Tbsp melted unsalted butter
- 2 Tbsp chopped walnuts toasted
- 2 Tbsp pistachios toasted (1 Tbsp extra for garnish)
- 2/3 cup Milk
- 1/4 tsp Ground cinnamon
- 2 cups Vanilla ice cream
- 1/4 cup Honey Syrup (see recipe above)
- 1/4 cup Baked Kadaif (see recipe above)
Ingredients
Honey Syrup
Baked Kadaif
Milkshake
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|
- Prepare the honey syrup by placing all of the ingredients for the Honey Syrup, EXCEPT the orange blossom water, into a small saucepan. Set this mixture over high heat and bring to a boil.
- Once the mixture begins to bubble, reduce the heat and continuously stir while simmering for 2-3 minutes. It will be slightly darkened and fragrant. Remove from heat and set aside to cool.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and spread the shredded phyllo dough on the sheet.
- Drizzle the melted butter over the dough and gently mix the dough with your hands to ensure it is fully covered.
- Bake the dough for 18-20 minutes until it is golden brown. Remove the baking sheet from the oven and set it aside.
- Prepare the milkshake by placing all the milkshake ingredients into a high speed blender, and blend on high until it is smooth.
- Pour the milkshake into two glasses, and top each shake with a handful of the leftover Baked Kadaif not blended into the milkshake, some chopped pistachios, and a drizzle of the leftover Honey Syrup (also not blended into the shake). Serve them immediately!
