Food Name: Krempita & Baklava	About: This recipe combines Krempita, a traditional layered cream pastry popular in the Balkans, and Baklava, a symbolic dessert of Turkish cuisine. Designed as a fusion dessert, it represents the gastronomic and cultural connection between Türkiye and Kosovo, offering high sensory richness through creamy texture and pistachio aroma.
	Total Time: 4 h
	Pax: 10
	Ingredients
	For Cream Layer 2000 mL Milk 300 g Granulated sugar 8 pcs Egg yolks 200 g Cornstarch 4 packs (32 g total) Vanilla (powder) Butter: 200 g Cream (35% fat): 1000 mL		For Baklava Sheet Layer 20 sheets (size 40 × 40 cm) Baklava phyllo dough 500 g Ground pistachio 250 g Clarified butter for brushing For Syrup 300 g Granulated sugar 200 mL Water 10 mL Lemon juice
				Mise en Place Procedure: Scale all ingredients using precision scale Keep milk and cream at +4 °C Clarify butter and keep at 50–55 °C during use Keep phyllo sheets covered to prevent drying Preheat oven to 185 °C (fan off) Prepare deep stainless steel baking tray (32 × 20 cm)
	Requirements (Tools & Equipment)
	Stainless steel saucepan (5 L, thick-bottomed) 32 × 20 cm steel baking tray Food thermometer (0–100 °C) Hand whisk + silicone spatula		Precision scale (0.1 g accuracy) Rapid cooling fridge (+4 °C) Fine strainer
Stage	Procedure
1	Heat milk and 150 g sugar at 90–95 °C until dissolved
2	Whisk egg yolks, remaining sugar, cornstarch, and vanilla until smooth
3	Temper hot milk into yolk mixture slowly
4	Return to heat, cook until cream reaches 83–85 °C and thickens
5	Remove from heat, add butter, cool rapidly to 25–30 °C
6	Fold cream with cold heavy cream to achieve aerated structure
7	Brush phyllo sheets individually with butter, layer 10 sheets in tray
8	Spread half pistachio
9	Add remaining 10 sheets, finish with butter brushing
10	Bake at 185 °C for 24 min until golden
11	Prepare hot syrup: boil 300 g sugar + 200 mL water for 6 min, add lemon
12	Pour hot syrup over baked layers, rest 60 min
13	Spread cream layer evenly (3–4 cm thickness)
14	Chill in blast chiller +4 °C for min. 120 min
15	Portion as 8 × 8 cm squares for sensory testing