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GSABO - S2- Ep6 - Recipes

Baklava Cheesecake Pie

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry:

  • 500g flour, sifted
  • 6g salt
  • 330ml water
  • 30ml olive oil
  • 5ml apple cider vinegar
  • 125g corn flour, for dusting

Cream filling:

  • 500g cream cheese
  • 500g marscapone cheese
  • 60ml honey
  • 250g vanilla halva
  • 10ml cinnamon, ground
  • 10ml cardamom, ground
  • 5ml vanilla paste

Nut filling:

  • 100g pistachios, chopped
  • 100g almonds, chopped
  • 100g cashews, chopped
  • 60ml honey
  • 10ml cinnamon
  • 80g butter, melted

Syrup:

  • 225g sugar
  • 60ml honey
  • 180ml water
  • 10ml lemon juice
  • 5ml rose water
  • 5ml orange blossom water

Garnish - roses:

  • 125g phyllo pastry
  • cinnamon
  • sugar

Garnish - phyllo shards:

  • 100g phyllo pastry

Garnish:

  • 180g pistachios, sliced
  • 30g rose petals, dried

Preparation method

Pastry:

  • Heat water to 50 C
  • Place flour, salt and warm water in a bowl
  • Mix until dough starts to come together
  • Add oil and vinegar
  • Knead dough well for 3-4 minutes
  • Shape dough into ball
  • Divide dough into 40g pieces
  • Dust each piece with corn flour
  • Leave to rest for 10 minutes
  • Roll a piece of dough into a 20cm circle, using a rolling pin or dowel stick
  • Stretch out the dough
  • Keep dusting the dough with corn flour
  • Dough should be 0.5mm thick
  • Cover with a damp cloth
  • Repeat this process with the rest of the dough pieces

Cream filling:

  • Combine all the ingredients
  • Leave to chill until ready to use

Nut filling:

  • Chop nuts finely
  • Add melted butter, sugar, honey and spices to nuts

Assembly:

  • Pre-heat oven to 180 C
  • Brush the base of 2 x 20cm round pans with butter
  • Cut 20 x 20 cm phyllo circles
  • Place 4 pastry circles into each pan
  • Brush each layer with butter
  • Sprinkle the nut filling over the top layer of phyllo
  • Bake at 180 C for 25 minutes
  • Remove from the oven
  • Drizzle the cold syrup over the hot phyllo layers
  • Repeat process until you have 5 sets of 4 pastry layers

Syrup:

  • Heat sugar, honey, water and lemon juice
  • Boil until syrup thickens
  • Remove from heat
  • Add in rose water and orange blossom water
  • Set aside

Garnish - roses:

  • Roll out dough into 10cm x 5cm rectangles
  • Fold each rectangle in half, lengthwise, sprinkle with cinnamon and sugar
  • Starting at one end, roll the pastry to shape a rose
  • Bake at 180 C for 15 minutes
  • Paint the roses with gold lustre dust

Garnish - phyllo shards:

  • Use remaining phyllo pastry and tear into pieces
  • Brush well with melted butter
  • Bake at 180 C until golden in colour

Garnish - Assembly:

  • Place one layer of baked phyllo pastry onto a board
  • Pipe the cream cheese filling onto the top of the nuts
  • Place the second phyllo pastry layer on top of the cream cheese layer
  • Repeat this process until you get to the last layer of phyllo pastry
  • Press sliced pistachios onto the sides of the cheesecake
  • Decorate the top layer with the phyllo shards, roses, pistachios and dried rose petals