Savory Pistachio-Parmesan Baklava with Whipped Ricotta Heart
A delightful twist on traditional baklava, featuring layers of flaky filo pastry, rich pistachio-Parmesan filling, and a creamy whipped ricotta core.
Servings: 8 servings
Calories: 320kcal
Ingredients
Baklava Layers
- 80 g unsalted butter The golden, creamy fat that infuses richness and flavor into the layers.
- 10 sheets filo pastry Thin and flaky, they create the enchanting layers we associate with baklava.
- Extra g melted butter for brushing Ensures that each layer is crisp and golden.
Filling
- 100 g pistachios, shelled and finely chopped Nutty and slightly sweet, these green gems bring a delightful crunch.
- 60 g grated Parmesan cheese Savory and sharp, this cheese adds depth and a delightful umami flavor.
- 2 cloves garlic, finely grated Provides a fragrant, aromatic essence that elevates the overall dish.
- 1 tbsp fresh thyme or oregano (optional) These herbs add herbal notes that can enhance the flavor profile.
- Freshly ground to taste black pepper Spicy and pungent, it adds a hint of heat.
- Salt to taste Salt Essential seasonings to enhance all flavors beautifully.
Whipped Ricotta
- 200 g ricotta cheese Creamy and luscious, the perfect base for our heart of the dish.
- 1/2 unit lemon, zest of Bright and refreshing, this brings balance to the richness of the other ingredients.
- 1 tbsp cream (optional) Adds a silkiness to the whipped ricotta, making it even more decadent.
Garnish
- Flaky sea salt to taste Flaky sea salt A finishing touch that adds a burst of flavor to balance the richness.
- Fresh herbs or edible flowers for garnish Fresh herbs or edible flowers for garnish An elegant touch, adding color and beauty.
Instructions
Preparation
- Start by melting the unsalted butter in a small saucepan over low heat, then stir in the finely grated garlic and fresh thyme or oregano, if using. Allow this mixture to infuse for about five minutes.
- In a mixing bowl, combine the creamy ricotta cheese, lemon zest, and sprinkle of salt and pepper. Blend until airy and light.
- In a separate bowl, marry the chopped pistachios with the grated Parmesan cheese and freshly ground black pepper.
- Preheat your oven to 180°C (350°F) and grease a small square or loaf pan.
Assembly
- Lay four sheets of filo pastry in the bottom, brushing each layer with the garlic butter.
- Evenly sprinkle half of the pistachio-Parmesan mixture over the filo base.
- Spread the whipped ricotta across the nut layer, leaving a slight border.
- Sprinkle the remaining pistachio-Parmesan mixture on top and cover with another four to five sheets of filo pastry, brushing each sheet with butter.
- Cut shallow diagonal lines on the top layer to allow even baking.
Baking
- Bake for 25-30 minutes until the top is golden and crisp.
- Sprinkle lightly with flaky sea salt and garnish with fresh herbs or edible flowers.
Serving
- Serve warm or at room temperature as an elegant appetizer or a savory dish.
Notes
Keep the filo pastry covered with a damp towel to prevent drying. Butter each layer generously for crispiness. Monitor baking time to achieve the perfect texture.