Pistachio and walnut baklava with honey yogurt ice cream
- Published: 30 Nov 13
- Updated: 18 Mar 24
These delicate homemade baklava are a dainty alternative to traditional Christmas pudding – finish with a festive dusting of icing sugar.
Or, make this pretty, bejewelled Christmas pavlova with clementines, pomegranate seeds and a good glug of rum.
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Serves 12 -
Takes 1 hour to make, 50 minutes to cook, plus churning, freezing and overnight resting
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Recipe from December 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 571kcals
- Fat
- 34g (13.5g saturated)
- Protein
- 10g
- Carbohydrates
- 54.6g (36.8g sugars)
- Fibre
- 1.5g
- Salt
- 0.3g
delicious. tips
Because of the high yogurt content, the ice cream won’t scoop as easily as all-cream varieties. Heat an ice cream scoop in a mug of hot water, dunking it between scoops.
A digital thermometer is useful for making the syrup (step 2). We like the SuperFast Thermapen.
Freeze the finished ice cream for up to a month.
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