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.