Chef Ron Yochannov Presents Dairy-Free Baklava Malabi Dessert

In the latest episode of the cooking show "Tastes of Shabbat," chef Ron Yochannov will demonstrate how to prepare a dairy-free baklava malabi, a dessert designed to solve the common Shabbat dilemma of finding a suitable sweet ending to a meat-based meal. The recipe features crispy, sweet phyllo dough layers filled with a creamy rosewater-infused mixture, creating a festive and impressive treat.

The dessert, which yields 20-30 individual portions, requires approximately 15 sheets of phyllo dough, melted butter or oil, cornstarch, water, plant-based cream, soy milk, sugar, and optional rosewater. A simple syrup is made by boiling sugar and water, while the filling involves thickening plant-based cream with a cornstarch slurry and flavoring it with sugar and rosewater. The phyllo sheets are layered, buttered, cut into squares, filled with the cream mixture, folded into parcels, and baked at 190 degrees Celsius (375 degrees Fahrenheit) until golden.

Once baked, the pastries are brushed with the prepared syrup and topped with chopped pistachios and a drizzle of malabi syrup. The show, featuring the full recipe and preparation, is scheduled to air tomorrow at 10:00 AM. The segment aims to provide a delicious and elegant dairy-free option for Shabbat meals, addressing a frequent challenge for home cooks.