Ketina baklava with vanilla cream

Preparation steps

• Grind walnuts into nutribulet or chop. We leave them in the bowl aside. Also, in the nutribute, we grind oranges - orange peel and dark chocolate from orange peel. There we add the ground chocolate and mix all the ingredients well. Put them in a small pot over a low heat to combine the butter and oil. Let's leave aside. Now we have put the crust on the desk. Moisten with a clean kitchen towel, but it must not be completely wet, because the crusts can become sticky. We put this damp cloth on the crust. I used a pizza pan, 28-30 cm in diameter. Now we remove the first crown to the side, and with a damp cloth you cover the next bark on which we will work. It would be enough for it to stand for 1 to 2 minutes, while we prepare the crust we took. We coat the grease with a thin brush, taking special care not to crack the ends when we collect them or when we cut it. Now fold 1/3 of the crust, as in the picture, and spread with 1 handful of walnut filling. We put a rolling pin at the beginning of the crust and roll Carefully gather the crust on both sides. I measured the first crust, to see roughly how I should work. It was 24 cm long. When it was done, I cut it into 3 parts, and for the roses, I cut it into 2 parts. Carefully remove the rolling pin, without pressing. Arrange the cut pieces in a baking pan. I have arranged them according to my wish which I present to you. The procedure is the same for the whole material. When the pan is full, use a brush to coat each piece with the rest of the grease. Bake for 45 minutes at 160 degrees. Leave the baked baklava to cool completely. During that time, we prepare sherbet. Put sugar and water over medium heat in a saucepan. Once it starts to boil, add a slice of lemon and let it boil for only 3-4 minutes. Carefully pour the warm sherbet over the cold baklava. Leave it to stand for 1 to 2 hours. Now we prepare the cream. Put milk, sugar and pudding on the fire. Stir well to melt and cook until it thickens. Remove from the heat and stir to get a crust. Put whipped cream and milk in a bowl. Stir until thickened. Now combine the pudding and whipped cream with the mixer on the lowest speed. Fill the cream into the cake syringe and fill the middle, empty parts of the roses. Garnish with candied cherry and mint leaves. Serve and enjoy to the maximum in this beauty