Savory Pistachio-Parmesan Baklava with Whipped Ricotta Heart
A delightful twist on traditional baklava featuring flaky filo pastry with a rich filling of pistachios, Parmesan, and creamy whipped ricotta.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the filling
- 100 g pistachios, shelled and finely chopped Vibrant green pistachios provide texture.
- 60 g grated Parmesan cheese Contributes depth and sharpness.
- 200 g ricotta cheese The creamy heart of the baklava.
- 2 cloves garlic, finely grated Brings a savory punch.
- 1/2 unit lemon, zest Adds brightness to the dish.
- 1 tbsp fresh thyme or oregano (optional) Enhances flavor with aromatic notes.
- 1 tbsp cream (optional) For additional silkiness.
- Salt and pepper to taste salt and pepper Essential seasonings to enhance flavors.
For the pastry
- 80 g unsalted butter For greasing and layering.
- 10 sheets filo pastry Delicate layers create texture.
- Extra unit melted butter for brushing For a crisp finish.
- Flaky sea salt to taste flaky sea salt Finishing touch for contrast.
- Fresh herbs or edible flowers for garnish fresh herbs or edible flowers for garnish To elevate visual presentation.
Instructions
Preparation
- Melt the butter in a small saucepan over low heat. Stir in the finely grated garlic and any optional herbs; allow to infuse for 5 minutes.
- In a mixing bowl, combine the ricotta cheese, lemon zest, salt, pepper, and optional cream. Blend until airy and smooth.
- In another bowl, gently combine the chopped pistachios with the grated Parmesan cheese and a dash of freshly ground pepper.
Assembly
- Preheat your oven to 180°C (350°F). Grease a small square or loaf pan with melted butter.
- Lay down 4 sheets of filo pastry in the pan, brushing each with garlic butter.
- Evenly sprinkle half of the nut-parmesan mixture over the base.
- Gently spread the whipped ricotta over the nut layer, leaving a slight border.
- Finish with the remaining pistachio-parmesan mixture. Cover with 4-5 more filo sheets, buttering each layer.
- Using a sharp knife, score shallow diagonal lines on the surface of the top layer.
Baking
- Place the pan in the oven and bake for about 25-30 minutes until golden brown and crisp.
- Let it cool slightly before slicing. Finish by sprinkling with flaky sea salt, fresh herbs, or edible flowers.
Notes
Ensure ingredients are at room temperature for creamy ricotta. Handle filo pastry gently to prevent drying out. Brush each layer with melted butter for maximum flakiness.