Clotted Cream and Walnut Mussel Baklava, a delightful fusion of rich clotted cream and crunchy walnuts wrapped in delicate layers of pastry, is a testament to the artistry of Turkish desserts. This unique baklava variant is distinguished not only by its exquisite taste but also by its elegant presentation, resembling a mussel shell. Each bite offers a perfect balance of textures and flavors, from the crispiness of the finely rolled dough to the creamy richness of the clotted cream and the satisfying crunch of the walnuts.
Preparation of Mussel Baklava With Cream and Walnuts
The preparation of Clotted Cream and Walnut Mussel Baklava is a labor of love, requiring patience and precision. The dough, enriched with milk, yogurt, and a touch of vinegar, is kneaded to perfection and allowed to rest, ensuring a tender and pliable consistency. Meanwhile, the filling is prepared by cooking semolina with milk until it reaches a smooth, thick consistency, then blending it with luxurious clotted cream. This mixture is then piped onto the dough, which has been rolled out as thin as possible, and combined with coarsely ground walnuts.
Preparation of Mussel Baklava
Once assembled, the baklava is meticulously shaped and baked until golden brown. The final touch is the syrup, a simple blend of sugar, water, and a hint of lemon, which is poured over the hot pastry, infusing it with sweetness and ensuring a moist, succulent texture. The result is a dessert that is both visually stunning and irresistibly delicious, perfect for special occasions or as a luxurious treat.
Turkey’s Rich Culinary Heritage
Clotted Cream and Walnut Mussel Baklava embodies the rich culinary heritage of Turkey, offering a delightful experience that combines traditional flavors with a touch of sophistication. Whether enjoyed with a cup of Turkish tea or as a standalone dessert, it promises to captivate your senses and leave a lasting impression.
Clotted Cream and Walnut Mussel Baklava Recipe
Ingredients for the Dough Mussel Baklava :
1 egg
1/2 tea glass of water (75 ml)
1/2 tea glass of oil (65 ml)
1/2 tea glass of milk (75 ml)
1/2 tea glass of yogurt (65 g)
1 tablespoon of vinegar
A pinch of salt
4.5 cups of flour (amount may vary depending on the brand of flour, should be added gradually)
For the Clotted Cream:
4 cups of milk
1 cup of semolina
200 grams of clotted cream
A pinch of salt
For the Syrup:
6 cups of sugar
5.5 cups of water
1 thin slice of lemon
For Rolling Out the Dough:
1 cup of cornstarch
For the Filling:
4 cups of coarsely ground walnuts
For the Topping:
250 grams of butter
1 tea glass of oil
How to Make Clotted Cream and Walnut Baklava
Prepare the Dough:
Let all ingredients sit at room temperature for a while. Once at room temperature, transfer them to a mixing bowl and start kneading.
Knead the dough until it reaches the consistency of an earlobe. Let the dough rest for half an hour.
Prepare the Clotted Cream:
While the dough is resting, combine the milk and semolina in a pot and cook over medium heat, stirring until it boils. Let it boil for a minute, then remove from heat.
To prevent a skin from forming on the cream, occasionally stir by folding it.
Once the milk and semolina mixture has cooled, add the 200 grams of clotted cream.
Beat the mixture with a mixer until smooth and transfer it to a piping bag.
Roll Out the Dough:
Divide the rested dough into 10 equal pieces.
Roll each piece out with cornstarch to the size of a dessert plate. Stack the rolled-out pieces on top of each other without adding cornstarch in between, cover with plastic wrap, and let rest for at least 1 hour.
Roll out the rested dough pieces with cornstarch as thin as possible. Wrap the dough around a rolling pin and scrunch it towards the center from both ends. Slowly release the rolling pin and scrunch the dough again by hand (it will form a long sheet of dough).
Assemble The Mussel Baklava:
Place a teaspoon of walnuts every 5 cm along the length of the dough sheet. Pipe a teaspoon of clotted cream over each walnut pile. Add another teaspoon of walnuts on top.
Fold the dough over the filling from both sides to enclose it.
Scrunch the dough between the filling piles and cut. Flip each piece upside down and pinch the ends together. Arrange them in a baking tray.
Melt 50 grams of butter and remove the foam. Add 1 tea glass of oil to the butter. Spoon the butter-oil mixture over the baklava in the baking tray.
Bake in a preheated oven at 160°C (320°F) for about 1 hour.
Prepare the Syrup Mussel Baklava :
While the baklava is baking, combine the syrup ingredients in a pot and bring to a boil. Once boiling, reduce the heat to medium and let it simmer for about 20 minutes. Let it cool slightly.
Finish the Baklava:
Once the baklava is baked, remove it from the oven and let it cool slightly. Pour the warm syrup over the warm baklava. Let the baklava absorb the syrup.
Once the baklava has absorbed the syrup, it is ready to serve. Enjoy!