Savory Pistachio-Parmesan Baklava with Whipped Ricotta Heart
A savory twist on traditional baklava, featuring layers of crispy filo pastry, creamy whipped ricotta, and a delicious filling of pistachios and Parmesan.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Garlic Butter
- 80 g unsalted butter The cornerstone of flavor, lending richness.
- 2 cloves garlic, finely grated Aromatic and pungent.
- 1 tbsp fresh thyme or oregano (optional) Bringing elegance to the dish.
For the Filling
- 100 g pistachios, shelled and finely chopped Nutty and vibrant.
- 60 g grated Parmesan cheese Provides umami depth.
- 200 g ricotta cheese Forms the luscious heart.
- 1/2 lemon zest Brightens the rich fare.
- 1 tbsp cream (optional) For added richness.
For Assembly
- 10 sheets filo pastry Creates crispy layers.
- Extra g melted butter for brushing For added golden color.
Instructions
Preparation
- Melt the unsalted butter gently in a saucepan. Stir in the finely grated garlic and fresh thyme or oregano, infusing for about 5 minutes.
- In a bowl, whip the ricotta with lemon zest, salt, black pepper, and cream until airy.
- In a separate bowl, mix the chopped pistachios with Parmesan and black pepper.
- Preheat oven to 180°C (350°F) and grease a baking pan.
Assembly
- Layer 4 sheets of filo pastry in the pan, brushing each with garlic butter.
- Sprinkle half of the pistachio-Parmesan mixture over the pastry.
- Spread the whipped ricotta over the nut layer.
- Top with the remaining pistachio-Parmesan mixture and cover with 4-5 more filo sheets, buttering each layer.
- Score the top layers with a sharp knife.
Baking
- Bake for 25-30 minutes, or until golden and crisp.
- Once baked, cool slightly, slice along the scored lines, and garnish with flaky sea salt and herbs.
Notes
Keep filo pastry covered to prevent drying out. Clarify butter for richer flavor. Opt for even layers for best texture.