Cream-filled Baklava

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup heavy cream
• 1 cup milk
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 2 tablespoons sugar
• 1/2 cup unsalted butter, melted
• 8 ounces phyllo dough, thawed if frozen (16x12-inch sheets)
• 1/4 cup water
• 2 teaspoons fresh lemon juice

Recipe

• 1 stir cream, milk, cornstarch, and 2 t. sugar together in medium saucepan until smooth. cook, stirring constantly, over medium heat until thickened and boiling, 3-4 minutes. boil 1 minute, then remove from heat. let stand 30 minutes to cool. place piece of plastic wrap directly on surface and refrigerate at least 1 hour.
• 2 heat oven to 350 degrees. brush a little melted butter lightly over bottom and sides of 9-inch square baking pan.
• 3 cut phyllo crosswise in half. cover half the sheets with lightly dampened kitchen towel and set aside. place 1 phyllo sheet in cake pan and fold over 1 edge to make it fit. brush lightly with butter. repeat layering and buttering remaining half of phyllo sheets.
• 4 spoon filling onto phyllo and spread evenly almost to edge. top with reserved phyllo, folding edges and brushing with butter as before. refrigerate 15 minutes.
• 5 using sharp knife, score top in diamond pattern, making cuts 2 inches apart and 1/4-inch deep or almost to filling. brush top of phyllo with remaining butter.
• 6 bake baklava until top is crisp, golden, and puffed, about 35 minutes. transfer to wire rack to cool.
• 7 heat 1/2 cup sugar and 1/4 cup water in small saucepan to boiling. stir in lemon juice and simmer 5 minutes. let cool slightly, then pour over still-warm baklava. let cool completely. cut into diamonds and arrange on serving platter.