بقلاوة بالكريمه والفستق

Prepare the syrup by putting the sugar, water, cinnamon stick, and cloves in a pot and stir over the heat until it boils.

Add the lemon juice and vanilla to the syrup and let it simmer on low heat for 5 minutes, then remove it from the heat to cool slightly.

To prepare the cream, put the milk in a pot and add the cornstarch, stirring well while cold until the cornstarch dissolves.

When the mixture thickens, add the cream (optional) and continue stirring until the desired cream consistency is reached.

Let the cream cool completely.

Spread a sheet of phyllo dough on a clean surface and place some cream on one edge.

Roll the phyllo sheet for the first roll, then add a little pistachio or other nuts.

Roll the paper a second time.Then continue rolling the rest of the paper as shown in the video.

Arrange all the phyllo rolls in a baking tray.

Brush the phyllo rolls well with ghee or butter before baking.

Bake the baklava in a preheated oven at 180°C (356°F) for 30 minutes until golden brown.

After removing from the oven, pour the syrup over the baklava and decorate with nuts and dried rose petals.