Rulada baclava cu crema de lapte – desert oriental fin, cremos si absolut irezistibil! Rulada baclava cu crema de lapte este genul de desert care impresioneaza de la prima vedere si cucereste definitiv de la prima imbucatura. Are tot ce iubim la baclava clasica – foi fine de placinta, unt aromat, fistic crocant si sirop parfumat – dar vine cu un twist spectaculos: o crema de lapte fina, catifelata si delicata, care transforma desertul intr-o experienta mult mai echilibrata si eleganta. Este acel desert care imbina perfect crocantul cu cremosul, dulceata siropului cu aroma discreta de vanilie si prospetimea data de coaja de lamaie. Nu este greu de facut, desi pare sofisticat, iar rezultatul este unul demn de mesele festive, sarbatori sau momentele in care vrei sa rasfeti pe cineva drag cu ceva cu adevarat special. Aceasta rulada baclava este mai lejera decat varianta clasica, nu excesiv de dulce si extrem de aromata. Se feliaza frumos, arata spectaculos pe platou si dispare surprinzator de repede.

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INGREDIENTE (pentru 8 portii)

Pentru rulada

• 5 foi fine de placinta
• 50 grame unt topit
• 120 grame fistic macinat

Pentru crema de lapte

• 50 grame zahar
• 3 galbenusuri
• 100 grame gris
• 700 ml lapte
• 1 lingurita esenta de vanilie
• 20 grame unt
• un praf de sare

Pentru sirop

• 250 ml apa
• 200 grame zahar
• 2 lingurite coaja rasa de lamaie
• 1 baton de scortisoara

Incepem cu crema de lapte, care trebuie sa fie complet rece inainte de montaj. Mixam galbenusurile cu zaharul pana obtinem o compozitie deschisa la culoare si usor cremoasa. Adaugam laptele, grisul si un praf de sare, apoi punem totul pe foc mediu.

Gatim amestecul aproximativ 15 minute, amestecand constant, pana cand crema se ingroasa si capata consistenta unei budinci fine. La final adaugam esenta de vanilie si untul, omogenizam bine si turnam crema intr-un bol. Acoperim  toata suprafata cu folie alimentara pentru a preveni formarea crustei si lasam la racit complet.

Pentru rulada, intindem prima foaie de placinta si o ungem generos cu unt topit. Asezam a doua foaie deasupra, ungem din nou cu unt si continuam pana folosim toate cele 5 foi.

Distribuim uniform crema de lapte racita, lasand o margine libera de aproximativ 2 cm pe toate laturile. Presaram fisticul macinat peste crema, apoi indoim marginile spre interior si rulam strans, obtinand o rulada frumoasa si compacta.

Asezam rulada intr-o tava tapetata cu hartie de copt, o ungem cu putin unt si crestam usor partea superioara cu un cutit bine ascutit, fara a ajunge la crema. Coacem in cuptorul preincalzit la 180 grade Celsius timp de aproximativ 30 de minute, pana cand devine frumos rumenita si crocanta.

Intre timp pregatim siropul. Punem apa, zaharul, coaja de lamaie si batonul de scortisoara intr-o cratita si fierbem totul aproximativ 20–25 de minute, pana obtinem un sirop usor legat si parfumat.

Scoatem rulada fierbinte din cuptor si turnam imediat siropul cald deasupra. Presaram extra fistic macinat si lasam desertul la odihnit minimum 15 minute inainte de servire, pentru ca aromele sa se imprieteneasca perfect.

Rulada baclava cu crema de lapte se serveste usor calda sau la temperatura camerei. Este perfecta ca desert festiv, la mesele de sarbatoare, dar si alaturi de o cafea sau un ceai aromat. Textura este echilibrata, deloc grea, iar fiecare felie imbina perfect crocantul foilor cu crema fina si siropul parfumat.

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English version

Milk Cream Baklava Roll

Milk Cream Baklava Roll – a refined, creamy, and absolutely irresistible oriental dessert! Milk Cream Baklava Roll is the kind of dessert that impresses at first sight and completely wins you over from the very first bite. It has everything we love about classic baklava – delicate phyllo pastry, aromatic butter, crunchy pistachios, and fragrant syrup – but with a spectacular twist: a smooth, velvety milk cream that turns this dessert into a much more balanced and elegant experience. It perfectly combines crunch with creaminess, the sweetness of the syrup with subtle vanilla notes, and the freshness of lemon zest.
Although it looks sophisticated, it is not difficult to make, and the result is worthy of festive tables, holidays, or those moments when you want to spoil someone you love with something truly special. This baklava roll is lighter than the classic version, not overly sweet, and wonderfully aromatic. It slices beautifully, looks stunning on a platter, and disappears surprisingly fast.

INGREDIENTS (for 8 servings)

For the roll
• 5 thin phyllo pastry sheets
• 50 grams melted butter
• 120 grams ground pistachios

For the milk cream
• 50 grams sugar
• 3 egg yolks
• 100 grams semolina
• 700 milliliters milk
• 1 teaspoon vanilla extract
• 20 grams butter
• a pinch of salt

For the syrup
• 250 milliliters water
• 200 grams sugar
• 2 teaspoons grated lemon zest
• 1 cinnamon stick

We start with the milk cream, which needs to be completely cold before assembling the roll. Whisk the egg yolks with the sugar until pale and slightly creamy. Add the milk, semolina, and a pinch of salt, then place everything over medium heat.
Cook for about 15 minutes, stirring constantly, until the cream thickens and reaches a smooth, pudding-like consistency. At the end, add the vanilla extract and butter, mix well, then transfer the cream to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely.

For the roll, lay out the first phyllo sheet and brush it generously with melted butter. Place the second sheet on top, brush again with butter, and continue until all 5 sheets are layered.
Spread the cooled milk cream evenly over the phyllo, leaving a border of about 2 centimeters on all sides. Sprinkle the ground pistachios over the cream, then fold the edges inward and roll tightly to form a compact, beautiful roll.

Place the roll on a baking tray lined with parchment paper, brush it lightly with butter, and gently score the top with a sharp knife, without cutting into the cream. Bake in a preheated oven at 180°C for about 30 minutes, until golden brown and crispy.

Meanwhile, prepare the syrup. Add the water, sugar, lemon zest, and cinnamon stick to a saucepan and simmer for about 20–25 minutes, until the syrup becomes slightly thickened and fragrant.
Remove the hot roll from the oven and immediately pour the warm syrup over it. Sprinkle with extra ground pistachios and let the dessert rest for at least 15 minutes before serving, so the flavors can fully develop.

Milk Cream Baklava Roll can be served slightly warm or at room temperature. It is perfect as a festive dessert for holiday tables, but also wonderful alongside a cup of coffee or aromatic tea. The texture is perfectly balanced, never heavy, and each slice brings together crunchy phyllo, silky cream, and beautifully scented syrup.

If you enjoyed the Milk Cream Baklava Roll recipe, we also recommend trying: Baklava Cheesecake, Chocolate Zucchini Loaf or Dubai Ice Cream.

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