Prep Time 30 Min
Cook Time 45 Min
Servings6 servings People
Calories650 kcal
Imagine the bustling streets of Cairo during Ramadan, where the air is thick with the scent of sweet syrup and crisped phyllo dough baking in neighborhood ovens. That’s where I first encountered Naughty Baklava, or “Shqawa el Baklawa,” a playful Egyptian dessert that lives up to its mischievous name by stacking layers of indulgence into one towering treat. This isn’t your standard baklava; it’s a symphony of textures and flavors – crunchy phyllo infused with nutty peanuts and cinnamon, creamy rice pudding reminiscent of comfort-food roz bil laban, a light yogurt cake that’s effortlessly fluffy, and a buttery biscuit crumble base that ties it all together. Drenched in a citrusy honey syrup, every bite is a decadent explosion that screams celebration.As an avid food blogger and SEO enthusiast, I’ve recreated countless Middle Eastern sweets, but this one stands out for its showstopper appeal. Perfect for iftar gatherings or suhoor surprises, it serves 6 generously and comes together in under two hours of active time. The “naughty” part? It’s impossible to have just one slice – the contrast of warm syrup-soaked baklava against cool, milky pudding will have your guests plotting seconds before the first bite lands. Rooted in Egyptian culinary tradition, it draws from Ramadan favorites like kunafa and basbousa but innovates with those unexpected layers. Whether you’re a seasoned home chef or a baking novice, this recipe demystifies layered desserts, using simple pantry staples transformed into something extraordinary. Pro tip: Make it ahead for flavors to meld overnight, turning your dessert table into a viral-worthy spectacle. Dive in and let the shqawa begin!
Ingredients
Baklava Layer
- 1 roll phyllo dough
- 4 tablespoons ghee
- 7 ounces ground peanuts
- 2 tablespoons powdered sugar
- 1 tablespoon ground cinnamon
Syrup
- 2 cups water
- 1½ cups sugar
- 1 teaspoon honey
- Juice of ½ lemon
- 1 teaspoon vanilla extract
Biscuit Base
- 1 package plain biscuits, crushed
- 2 tablespoons melted butter
Rice Pudding Layer
- 1 cup rice, washed and soaked
- 2 cups water
- ½ cup sugar
- 2 cups milk
- 1 packet whipped cream powder
- 2 tablespoons cornstarch dissolved in 1 cup cold water
- 1 teaspoon vanilla extract
Cake Layer
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons ghee or oil
- 1 cup yogurt
- ½ cup sugar
- 1½ cups flour
- 1 tablespoon baking powder
Instructions
- Syrup: In a saucepan, combine 2 cups water and 1½ cups sugar. Bring to a boil without stirring for 5 minutes until slightly thickened.
- Add 1 teaspoon honey and juice of ½ lemon. Stir for another 5 minutes, then stir in 1 teaspoon vanilla extract. Remove from heat and let cool completely.
- Baklava: Preheat oven to 400°F. Grease a 12-inch tray. Cut phyllo dough to fit the tray.
- Layer half the phyllo sheets, brushing each with ghee. Mix 7 ounces ground peanuts, 2 tablespoons powdered sugar, and 1 tablespoon ground cinnamon for the filling; spread evenly over the middle layers.
- Top with remaining phyllo, brushing each sheet with ghee. Cut into triangles. Bake for 15 minutes until golden and crisp.
- Immediately pour the cold syrup over the hot baklava. Set aside to soak.
- Rice Pudding: Soak 1 cup rice in water for 1 hour. Drain and cook with 2 cups fresh water and ½ cup sugar until rice is tender, about 20 minutes.
- Stir in 2 cups milk, 1 packet whipped cream powder, and 2 tablespoons dissolved cornstarch. Cook, stirring constantly, until thickened to a pudding consistency.
- Add 1 teaspoon vanilla extract, remove from heat, and cool slightly.
- Cake: In a blender, combine 2 eggs, 1 teaspoon vanilla, pinch of salt, 2 tablespoons ghee or oil, 1 cup yogurt, ½ cup sugar, 1½ cups flour, and 1 tablespoon baking powder. Blend until smooth.
- Pour into a greased 12-inch tray. Bake at 400°F for 20 minutes or until a toothpick comes out clean.
- Assembly: In a 12-inch clear plastic or Pyrex tray, mix crushed plain biscuits with 2 tablespoons melted butter and press into the base.
- Spread a layer of rice pudding over the biscuits.
- Add a layer of the baked cake, followed by another layer of rice pudding.
- Top with pieces of prepared baklava. Garnish with ground pistachios for extra flair.
- Chill for at least 1 hour before serving to let flavors meld. Slice and enjoy the naughty layers!
Why You’ll Love This Recipe
- Ultimate texture contrast: Crispy baklava meets silky pudding and soft cake in every forkful.
- festive and impressive: Ideal for Ramadan iftars or family gatherings, it wows visually and tastes even better.
- Customizable sweetness: Adjust syrup to your liking, with hints of lemon and honey for balanced flavor.
- Make-ahead magic: Components store well separately, assemble day-of for fresh appeal.
- Eggless options adaptable: Swap cake for more pudding if needed, keeping it inclusive.
Chef’s Tips for Perfection
- Key syrup rule: Always pour ice-cold syrup over piping-hot baklava to achieve that signature crunch without sogginess.
- Rice soaking secret: Don’t skip the hour-long soak – it ensures tender grains without mushiness in the pudding.
- Phyllo handling: Keep unused sheets covered with a damp towel to prevent drying out during assembly.
- Oven watch: Rotate trays midway through baking for even golden color, especially with multiple components.
- Garnish glow-up: Freshly ground pistachios or almonds add not just beauty but a nutty crunch finale.
- Storage savvy: Refrigerate leftovers up to 3 days; the flavors intensify, making it taste even better tomorrow!
This Egyptian Naughty Baklava is more than a dessert – it’s a flavor adventure blending tradition with playful innovation. Optimized for SEO with keywords like easy Egyptian baklava recipe, Ramadan layered dessert, and rice pudding baklava stack, it’s sure to boost your blog traffic while delighting taste buds. Total prep and bake time keeps it accessible, yielding 6 indulgent servings perfect for sharing.
