I never get an opportunity to make dessert at home or at the restaurant and so I was off today (but went into the restaurant anyway) to experiment with an idea I had for Baklava. Baklava is popular though out Greece, Turkey and the Middle East and consists of layered phyllo dough with chopped nuts, spices and a honey-lemon syrup. With my version, I wanted to layer the phyllo between layers Baklava ice cream and finish with Persian flavors using cardamom, rose petals and pistachios.

To start use any recipe for vanilla bean ice cream (crème anglaise) and process according to manufacturers instructions. Set ice cream in the freezer but keep soft enough so that you can fold in almond mixture. In a 350 degree oven toast a couple cups of sliced almonds with the skin on until golden brown. Set aside to cool. When completely cooled, rough chop and add a 1/2 a tablespoon of freshly ground cardamom and a tablespoon of cinnamon. On the stove mix one cup of sugar, a half of cup of water, a couple of tablespoons of honey, a tablespoon of corn syrup and cook until sugar and honey are dissolved. Remove from heat and add a small amount of cream. Mix really well and stir into almond mixture and set aside to cool. Remove ice cream from the freezer and soften if necessary. Fold in almond mixture and pour into a 1/2 sheet pan which has been lined with plastic wrap. Use an offset spatula to make sure the ice cream is level and place in the freezer until solid.

Next, melt some butter and unwrap phyllo dough. Brush about 8 sheets of phyllo dough with butter stacking each layer on top of the next. You will have a large 12x15 rectangle. Trim the edges off the phyllo and cut into 3-inch squares. Place phyllo squares on a large sheet pan lined with a silpat. Cover the squares with parchment paper and place another sheet pan on top. Bake phyllo in a 350-degree oven for about 20–25 minutes (or until golden brown) turning half way through cooking. Remove the top sheet plan and the parchment paper and let phyllo cool on the silpat.

Meanwhile, while the phyllo is cooking, you’ll need to make rose water syrup. I purchased dried rose petals from a Persian market and steeped them in hot water for about 15 minutes. Strain the rose petals and reserve the water. You’ll need about a cup. You can also purchase rose water in a bottle but it is clear in color. In a small sauce pan add about 1.5 cups of sugar and 1 cup of the rose infused water. Cook on medium heat for about 5 minutes until sugar is melted and has a syrup consistency. Next add orange zest and lime juice to taste. Set syrup aside to cool.

To finish, remove ice cream from freezer and cut into 3 inch squares (work quickly or the ice cream will melt). If the ice cream starts to melt after you’ve finished cutting, place squares back in the freezer to firm up before plating. Place a phyllo square on the plate and top with an ice cream square and repeat and top with final phyllo square. Pour rose water syrup on top of phyllo napoleon and drizzle around the plate. Top with rose petals, slivered pistachios and dust with powdered sugar.

Enjoy this beautiful dessert!