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Celebration of L♡VE, an international language with no barrier.
You are in for a treat! Once you’ve had this treat, you will be reminiscing about its taste forever.
It is not a low-cal dessert… and that’s what makes it so delicious!
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Baklava/Baghlava Ice Cream • بستنی باقلوا
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
Needed Tools
• Parchment-paper (usually comes in 38cm/15″ width) – cut and have ready 2 sheets of 38 x 25 cm (15″x10″) and 1 sheet of 25 x 20 cm (10″x8″), plus for lining
• Baking-pan: inside flat dimensions at least 41 x 25 cm (16″ x 10″) – lined with parchment-paper
• Square deep dish (flat bottom 18 x 13 cm/ 7″ x 5″), glass or plastic storage lined with parchment-paper
• Pastry brush (silicone brush preferable, to avoid any thistles in the food)
• Dish towel (to cover and keep filo from drying, each time a sheet is used)
• Sharp knife
INGREDIENTS
For ice-cream
• 320 gr / 11oz / 1½ cup vanilla ice-cream
• 3 Tbsp finely chopped (not quite ground) blanched, roasted almonds (slivered almonds)
• 1½ Tbsp coarsely chopped, unsalted pistachios
• ¾ tsp ground cardamom
• ¾ tsp rosewater
For syrup
• 6 Tbsp granulated sugar
• 3 Tbsp water
• 1 Tbsp rosewater
For crispy filo
• 5 sheets filo (phyllo or fillo) dough, cut in half to make 10 sheets of 30cm x 20cm (about 12″x8″)
. .(usually, filo come in 454 gr box, 30cm x 40cm | 16 oz 12”x16”)
. .Thawed overnight in refrigerator. Keep in packaging and refrigerated until time to use.
• 113 gr / 4oz / 8 Tbsp unsalted butter, melted
• 1 tsp finely chopped (not quite ground) unsalted pistachios (optional)
For garnish / topping
• 1 Tbsp finely chopped (not quite ground) unsalted pistachios (optional)
DIRECTIONS
For ice-cream
◊ Best if prepared the day before, to assure its firmness – Spoon-out ice-cream into a medium bowl and leave it at room-temperature for one minute to soften just a little. Add other four ingredients and mix well. Pour into the square dish, flatten the top, cover, and return to freezer to harden. (Square dish is used for cutting ice-cream into square pieces to be placed over the baked filo. Otherwise, ice-cream can be frozen in the bowl and scooped out in balls.)
For syrup
◊ Combine sugar and water in small saucepan and bring to a boil (swirl the saucepan but do not stir with spoon). When it is fully bubbling and sugar has dissolved, turn off heat, add rosewater, swirl, and set aside to cool.
For crispy filo
◊ Place rack on middle oven shelf and preheat oven to 190°C/375°F.
◊ Line a cutting board with one of the 36 x 25 cm sheets. Brush butter all over the parchment-paper. Place one filo-sheet, evenly centered on the buttered parchment-paper. Brush butter all over the filo-sheet. Place another filo-sheet and brush butter. Repeat 3 more times (= 5 buttered filo-sheets). Sprinkle pistachio all over the top. Place the 6th filo-sheet and brush butter. Repeat this 3 more times (= 9 buttered filo-sheets). Place the 10th filo-sheet and don’t brush butter yet. Place the second 36 x 25 cm parchment paper on top and by hand, firmly press stacked filo-sheets all over.
◊ Remove the top parchment paper. Cut 6 heart-shapes (see photo below, or shape of choice) using a cookie-cutter or tip of a sharp knife, strategically. Carefully lift the shapes and place them on one side of the lined baking-pan. Cut the rest of the stacked filo into at least 6 pieces, to be used as a base for the ice-creams (see photo below). Lift all remaining stacked filo-sheets, with the parchment-paper under them and place on other side of the lined baking-pan. (To fit on the baking-pan, if necessary, cut off unnecessary bit-pieces on the sides of the stacked filo.)
◊ Brush butter on top of the cut-out shapes and entire surface of stacked filo-sheets. Use the parchment-paper again to cover the stacked filo-sheets and use other smaller, cut piece to cover the shapes. Press the paper sheets on.
◊ Place baking-pan in the oven and bake for about 13~15 minutes or until light golden-brown (watch closely not to burn). Take out of oven, remove the top parchment-papers, pour syrup all over the crispy baked filo pieces while hot, and let absorb and cool.
◊ When ready to serve: Place each base filo piece on an individual serving plate. Place cut or scooped ice-cream on each of the base filo pieces. Place hearts or top filo on the ice-cream, sprinkle with pistachio pieces and serve.
~ نوش جان • Noushe jan! ~
Happy Valentine’s Day
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¯˜”*° ♡ °*”˜¯
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You are a pro my dearest Fae!! Wished we lived next door to you 😀 Love ya, Sharon
Oh, I wished we did live next to each other, my sweet Sharon. This is a very easy dessert to make. Forget about the heart or lozenge shaped… cut the filo in squares. Make you boys dance! <3
Fae!!! You cannot see me, but I’m standing up clapping my hands! I ate a similar ice cream a couple of weeks ago and I really liked it… yours in shape of heart looks not only yummy but even beautiful!
Thank you, Margherita! Are you back from your trip? I hope you had a romantic Valentine’s!
Oh how divine!
Oh My! How amazing! Baklava is one of those things I could almost eat nonstop but this?! Wow! How beautiful and elegant!
Very well done! 
Thank you so much. Me too. I can eat nonstop too. 😀 )))
That looks amazing!
Thank you, Yummy. So good to see you here!
Looks and sounds amazing, and I am sure tastes even better than that
Hi Lea, This is a great dessert. I must say, the crunchy, syrupy filo steals the show.
مانند وبلاگ زیبا – با تشکر از شما
Thank you, Mihran, for stopping by and leaving a kind comment.
I love how sweet and sticky baklava is. Its one of those desserts I like to savour. Thanks for sharing your recipe:)
Thank you, Lily. The crunchy, syrupy filo is truly a delight.
A wonderful dessert creation, dear Fae! Perfect for Valentine’s day! Yeahhh!
MMMMMMMMM! xxx
We loved it so much that I made it again this last weekend. 😛
What a nice, decadent Valentine treat!
Thank you, Nancy!
what a clever twist on a delish treat! Loving the idea – bet it tastes perfect.
Thank you, and it really does. I must say, the crunchy, syrupy filo steals the show. 😛
Amazing idea! Oooh I so want this
droolz. great job!
Thank you, dear Saghar! <3 It works, and does wonders to the palate! 😀 )))
This is one very classy Valentine’s treat, Fae! I love it! 😀
Thank you, Julianna!
Very pretty! I love Baklava but I’ve never had it in an ice-cream sandwich form. Will definitely have to try this
Hi dear Wendy & Ani, It would be a fund variety for your palate.
This is so beyond brilliant and mouth watering… I may just make this for my own V Day celebration
Darling Ahu, When I was single, I use to indeed treat myself for special occasions and would send myself bouquet of flowers too! 😀 ))) Happy Valentine’s Day and Enjoy! <3
Wow Fae!! You’ve taken V-Day to a whole new level :). These are just so petite and classy! Very clever indeed! Happy Valentine’s Day to you
I thought it was clever too. 😀 ))) Thank you, Loretta, for the kind words. <3
This is so beautiful, Fae! It’s like a combination of all of my favorite things, but in the most beautiful fashion. What I wouldn’t do to have this with you!
Amanda, Darling, You have a way with words. Thank you very much. I wish someday, we would have this together. <3
Oh my goodness, Fae! It looks amazing and the presentation is stunning!!!
Thank you very much, Francesca!
wow. this is beautiful Fae..
Thank you, Charu!
Stunning Fae!!
Thank you, Lori!
Oh wow! This is so very beautiful!!
Thank you, Justine!
This looks amazing! Great post!
Thank you.
What a fun idea Fae! I love the flavours you’ve mixed in to the ice cream… and then sandwiched between crispy filo hearts – so, so delicious!
It really is, dear Margot. A really elegant display. <3
Wonderful riff on baklava Fae sounds delicious, looks beautiful
Thank you and it is a good way of putting it. Have a fun Valentine’s dear Sandra! <3
What an awesome idea Fae to celebrate valentine with more indulgence and class! Loved the recipe.
Thank you, Sonal. The fragrance of the rosewater also brings the Valentine’s mood.
I bet
Fae!!! Just when I thought baklava couldnt get any better 😀 Gorgeous dessert, I am making it for sure this summer! Thank you <3
First time, I made both top and bottom filo-pieces in lozenge shape and cut the frozen ice-cream a bit smaller in the same shape (not a ball), in a sandwiched lozenge shape. Your will yield more from the filo too. This is dramatic Valentine’s version.
It’s brilliant!!
Thank you!
Wow, Fae!!! Gorgeous
x
Thank you, dear Elaine!
Baklava I love! Sounds great!
Thank you, Shanna!
Absolutely delicious, worth every single calorie and then some. It sounds like Persian Ice Cream, I remember having it and I loved it!! Happy Valentines Day dear Fae!!
Every single calorie! 😀 ))) I think you are talking about Akbar-mashti ice-cream, the one with saffron flavor, bits of pistachios and frozen cream. Yes it is very delicious. Happy Valentines to you too, dear Suzanne. <3
Yes that’s it!
Great theme.
Thank you.
Whoooo! This looks amazingly good!!
Thank you.
This sounds delightful and looks wonderful! Ice cream with cardamom and rose water! Wow! I love how you’ve prepared the hearts. What an amazing treat! Thanks for sharing.
Thank you, dear Homa. I played around with the ice-cream and it came out good. First time, I made both top and bottom filo-pieces in lozenge shape and cut the frozen ice-cream a bit smaller in the same shape (not a ball), in a sandwiched lozenge shape. This is dramatic Valentine’s version.
Happy Valentines to you as well! Sorry I missed so many of your great posts lately, but I have been thinking of you. I went last weekend to a Persian store and was so happy to find quince! So I bought one (yes only one because it was $3!), and I am hoping I can make the preserve today! By the way, I really like it when you show the steps of the recipes
Hello dear Asmae, Thank you for your kind comments. Please let me know how your preserve turns out. I would love to include a step-by-step for all my posts… except that I am not a good photographer. I take 30~40 photos to pick one decent one. But some recipes, almost has to be shown in photos.
MMM sounds great Fae, i will be right over to try some!
When I make Baklava I usually use water, lemon, and honey simmered in a pot for the syrup. Always like seeing new recipes. Great Blog Fae, and great photography as well. I always look forward to seeing your posts. 
Hello Mitchell, You are too kind. Persian style baklava is milder in taste than other styles. Variety is always good.
Delicious dessert Fae
You are a genius.
I think you have one of the loveliest blogs around here . So I have nominated you for One lovely blogger award. Please collect it at http://aromasandflavours.com/2015/02/10/strawberry-and-banana-bread-a-lovely-blogger-award/
Congratulations dear SKD for your One Lovely Blog Award! Thank you very much for your kind comments and also for the nomination. <3
Thank you dear Fae ☺
This is absolutely beautiful, Fae! I ❤️ baklava. Normally, a small wedge makes me happy…after viewing this dessert, I fear it never will again! This treat is gorgeous, indulgent and thoroughly delicious! Yummy
Darling Nancy, I have a whole big piece waiting for you!
A former co-worker use to make Baklava and it was delicious, but rich! I can imagine how good your ice cream is
Rich, indeed, Juju! The butter and syrup stream in your mouth! MmmMmm 😀 )))
This looks wonderful!
Thank you!
Wow! These are so beautiful and gorgeous, Fae. <3
Jhuls, This is the way to enjoy life… ice-cream and butter, don’t you think! 😀 )))
I totally agree. 😀
Oh myyyyyy!!!! Looks amazing Fae! The last time I had Baklava with ice cream was 7 years ago in Turkey!!
I believe baghlava originated in that vicinity, and you had the best!
wow a labour of love for the day of love! looks wonderful Fae
Thank you!
You had me at ‘not a low cal dessert’!! What a combination, I love it already.
Hi Maria, This is a good one… heaven in every bite!
This looks absolutely heavenly!!!
Thank you!