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Condensed Milk Baklava

  • Prep Time: 25 mins.
  • Cook Time: 25 mins.
  • Tot. Time: 50 mins.
  • Servings: 10

Crispy layered phyllo baklava filled with crushed pistachios and brushed with butter. It’s baked until golden, then drizzled with a creamy condensed milk, cream and cinnamon sauce. A sprinkle of pistachios goes in the center.

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  • Phyllo dough 1 pack ✓
  • Almarai melted unsalted butter ½ cup ✓
  • Crushed pistachios ✓
  • Sweetened condensed milk 1 cup ✓
  • Almarai unsalted butter 1 tbsp ✓
  • whipping cream ¼ cup ✓
  • Cinnamon 1 pinch ✓
  • Vanilla 1 pinch ✓
  1. Grease a baking tray with butter, then unfold the phyllo sheets.
  2. Divide the phyllo into 3 parts. Lay down the first part, brushing the melted butter between the sheets with a silicone brush.
  3. Spread a layer of crushed pistachios over the first part, then lay the second part of phyllo on top with butter.
  4. Add pistachios again, then finish with the third part of phyllo and brush the top generously with butter.
  5. Cut the baklava into triangular slices before baking.
  6. Bake in the oven for about 20-25 minutes, until golden and crisp.
  7. For the sauce, heat the condensed milk, butter, cream, vanilla and cinnamon in a pot, stirring well until the butter melts and the sauce is smooth.
  8. Pour the sauce over the baked baklava, then sprinkle pistachios in the center to serve.