National Baklava Day, celebrated on November 17th, is the perfect occasion to indulge in the rich, golden, flaky layers of one of the world’s most beloved desserts. This year, why not take your baklava experience to the next level with a delicious twist? In the heart of Dadar, ilili—known for its innovative take on Middle Eastern cuisine—is serving up a creative spin on this iconic treat. Their Carrot Baklava combines the sweet, earthy flavor of tender carrots with the crunchy richness of pistachios, all wrapped in buttery, crisp filo pastry. It’s a beautiful balance of tradition and innovation that will surprise and delight your taste buds.
Carrot Baklava Recipe
Imagine the sweetness of finely grated carrots blending seamlessly with the nutty crunch of pistachios and the warm, aromatic hint of cinnamon—each layer encased in golden, flaky filo pastry. This isn’t just a dessert; it’s a sensory experience that takes a fresh twist on a classic favorite and crunch. Try this Carrot Baklava recipe shared by illili which will truly elevate your celebration of National Baklava Day into something truly special.
Ingredients:
– Carrots – 350g
– Chopped pistachios – 325g
– Sugar – 65g
– Ground cinnamon – 5g
– Filo pastry sheets – 22 sheets
Sugar Syrup:
– Sugar – 200g
– Water – 235ml
Method:
- Measure all ingredients using a weighing scale.
- Grate the carrots.
- Chop the pistachios and mix them with the grated carrots, sugar, and cinnamon.
- Lay 8 sheets of filo pastry, brushing butter on each sheet. Then, spread the carrot-pistachio mixture over the pastry. Repeat with 6 more sheets, buttering each one as you layer.
- Place the layered pastry in the refrigerator for 1 hour to chill.
- After chilling, remove from the fridge and cut the baklava into the desired shape.
- Bake at 180°C for 60 minutes, or until golden and crispy.
- Once baked, pour the sugar syrup over the hot baklava and allow it to soak in.
- Serve and enjoy with aromatic carrot crunch!
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