Baklava Ice-Cream Sandwich

Cook Time 50 minutes

Servings 5-6


1 pack of fillo pastry

½ cup crushed pistachios ½ cup unsalted cashews crushed

½ cup crushed walnuts
2 liters vanilla ice cream
1 tsp almond essence or extract
1 tsp vanilla bean paste
2 cups of caster sugar
2 cups water
1 cinnamon stick
1 tbsp ground cinnamon
5 cloves
1 tsp rosewater
Dried rose petals, to garnish


Soften ice cream in a bowl, until malleable. Add crushed nuts, vanilla bean paste, almond extract and a tablespoon of ground cinnamon. Combine ingredients well, and place back into the container and into the freezer. 

Divide fillo pastry into stacks of 8 sheets high. Cut into 10 or so, cm squares. Brush liberally with clarified butter, and place onto a baking tray, and into the oven at 180°C until golden brown, approximately 20 minutes. 

Place sugar, water, cinnamon stick, cloves and rose water in a pot and bring to the boil. Reduce by ¼ until it becomes a thick syrup like consistency and set aside to cool.

Once fillo is out of the oven, pour syrup over the top and set-aside until cool. Once fillo has cooled, and covered in syrup – place one piece of the fillo onto your serving plate. 

Add baklava flavoured ice cream (as much as you like!), and place another square of fillo over the top. Finish off with some more syrup, and nuts to garnish.


Balinese Whole Fish


Baklava Cheesecake