A delicious dessert inspired by the famous banana pudding and surprisingly it’s super easy to make! And as all of my favorite Ramadan dishes, it can be made ahead of time. I use powdered custard but feel free to use whichever custard you like!
Baklawa Banana Pudding
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- Description
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- Ingredients
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BY YASMINE IDRISS
A delicious dessert inspired by the famous banana pudding and surprisingly it’s super easy to make! And as all of my favorite Ramadan dishes, it can be made ahead of time. I use powdered custard but feel free to use whichever custard you like!
Ingredients
- 1.5 cup custard (prepared from powder and cooled until set, as per instructions)
- 300 ml whipping cream, whipped until stiff
- 1 tsp orange blossom water
- 2 bananas, sliced
- ½ cup crushed pistachios
- 400 g wafer biscuits, such as Nilla
- 3–4 sheets of baklawa pastry
- 2 tbsp melted butter
- dried baby roses, for decorating (optional)
Method
- 1)
Brush the baklava sheets with melted butter, crumble them to form big “flowers” and bake at 170°C until golden. Let them cool completely.
- 2)
Gently fold the whipped cream into the cold custard. Fold in the orange blossom water.
- 3)
In a deep, clear serving dish (mine was 20cm x 15cm), spread a layer of the custard-cream mixture.
- 4)
Top with a layer of sliced bananas, a sprinkle of crushed pistachios, and wafer biscuits.
- 5)
Repeat the layers and keep the last layer a cream one.
- 6)
Decorate with the baked baklawa “flowers” and decorate with extra pistachios and crushed dried baby roses.
- 7)
Refrigerate for at least 2 hours before serving.