Savory Pistachio-Parmesan Baklava with Whipped Ricotta Heart
A unique savory twist on traditional baklava, featuring layers of flaky filo pastry filled with a creamy ricotta heart, pistachios, and parmesan, finished with a touch of garlic butter.
Servings: 8 pieces
Calories: 250kcal
Ingredients
Filo Pastry Layers
- 10 sheets 10 sheets of filo pastry Flaky and delicate, these layers provide the structure and crunch.
- Extra melted butter for brushing Ensures each layer bakes to golden perfection.
Filling
- 200 g ricotta cheese Soft and creamy, serving as the luxurious heart of this baklava.
- 100 g pistachios, shelled and finely chopped Their vibrant green color and crunchy texture add both flavor and visual appeal.
- 60 g grated Parmesan cheese Nutty and sharp, it creates a delectable contrast with the creaminess of ricotta.
- 2 cloves garlic, finely grated Aromatic and pungent, infusing every layer with savory warmth.
- 1 tbsp fresh thyme or oregano Optional herbs that amplify the dish's complexity.
- 1/2 whole lemon, zest only A burst of bright citrus that elevates all flavors.
- Salt and pepper, to taste Essential for balancing flavors and enhancing every bite.
- 1 tbsp cream Optional for added silkiness to the ricotta.
Seasoning
- to taste Freshly ground black pepper A zesty kick that brightens the entire dish.
- flaky g flaky sea salt A finishing touch that adds texture and enhances flavors.
Garnish
- Fresh herbs or edible flowers A touch of nature that completes the dish.
Instructions
Preparation
- Begin by melting the 80 g unsalted butter in a saucepan over medium heat. Once melted, stir in the finely grated garlic and your choice of thyme or oregano. Let this mixture infuse for about 5 minutes until the garlic is aromatic.
- In a mixing bowl, add the ricotta cheese, zest of half a lemon, salt and pepper. Optionally, add a tablespoon of cream for silkiness. Using a hand mixer or whisk, blend these together until the mixture is airy and smooth.
- In a separate bowl, combine the finely chopped pistachios, grated Parmesan cheese, and freshly ground black pepper to create the filling.
- Preheat your oven to 180°C (350°F) and grease a small square or loaf pan.
Assembly
- Lay four sheets of filo pastry in the pan, brushing each layer with the infused garlic butter.
- Sprinkle half of the pistachio-parmesan mixture over the base layer.
- Spread the whipped ricotta over the nut layer, ensuring a slight border around the edges.
- Top with the remaining pistachio-parmesan mixture and cover with another 4-5 sheets of filo, brushing each liberally with the garlic butter.
- Lightly cut shallow diagonal lines into the top layer of filo with a sharp knife.
- Bake for 25-30 minutes, until the top is golden and crisp. Let it cool slightly before slicing.
Serving
- Sprinkle flaky sea salt over the top and garnish with fresh herbs or edible flowers.
- Serve warm or at room temperature.
Notes
Watch the bake and garnish creatively to visually enhance the dish. This baklava is perfect for festive dinners and gatherings, best served with a refreshing arugula salad or tangy yogurt sauce.