Vanilla Bourbon Baklava

Baklava made of filo pastry, beure noisette and Debic's Crème Brûlée

Filo pastry Beure noisette


For 70 servings

Vanilla Bourbon Baklava

500 g filo pastry

100 g beurre noisette

100 g corn oil

200 g Debic Crème Brûlée

30 g finely chopped pistachios

200 g sugar water

1 lemon (juice and zest)


Vanilla Bourbon Baklava

Cut the filo pastry to desired size.

Combine the beurre noisette with the corn oil.

With a brush, spread an initial layer of the butter and oil mixture on the bottom of half a catering dish.

Place two sheets of filo pastry on top and cover with the Debic Crème Brûlée.

Place two more sheets of filo pastry on top.

Brush again with the butter-oil mixture and repeat.

Half-way through, sprinkle pistachios between the layers.

Brush the top layer of filo pastry with the butter-oil mixture.

Bake for 25 minutes at 180°C.


Combine the sugar water with the lemon juice and zest.

Pour the syrup over the baklava as soon as it comes out of the oven.

Finishing touch

Cut the baklava into the desired portion sizes.