Desserts · The home kitchen
Baklava Glacée
Baklava Glacée turns familiar pistachio pastry into a simple restaurant-style dessert through temperature and texture. Warm baklava brings thin crisp layers and syrupy nuts, while pistachio ice cream supplies a cool, creamy counterpoint. This home serving guide deliberately starts with good purchased baklava; the separate Mixed Hot Baklava recipe explains a from-scratch option. Gentle oven warming matters more than elaborate decoration. Keep the pastry and ice cream beside one another until the first bite, and bring the plates straight to the table so the warm layers retain their delicate crunch.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Baklava Glacée recipe
- Serves
- 4
- Prep
- 10 min
- Cook
- 6 min
- Rest / chill
- 0 min
- Total
- 16 min
Ingredients
- 8 small purchased pistachio baklava pieces, about 240 g total
- 400 g pistachio ice cream
- 25 g chopped unsalted pistachios
Method
Heat the oven to 150°C / 300°F. Arrange the baklava on a small baking tray in one layer.
Warm for 5–6 minutes, just until the pastry is warm through. Do not add more syrup.
Put two baklava pieces on each of four dessert plates, leaving space beside them.
Add a 100 g scoop of pistachio ice cream to each plate. Scatter the chopped pistachios between the pastry and ice cream and serve immediately.
Make it your own.
- Warm the baklava gently; high heat can scorch the nuts before the middle warms.
- Place the ice cream beside the pastry to preserve more crisp layers.
- For smaller dessert portions, use one baklava piece and 50 g ice cream per person.