Baklava Motichur Cream Cone is a luxurious fusion dessert that combines the flaky sweetness of Middle Eastern baklava with the vibrant charm of Indian motichur laddu. The result is a showstopper treat that is creamy, crispy, and full of festive flavor. With each bite, you experience the buttery crunch of golden filo pastry, the richness of saffron cream, and the delicate sweetness of laddus, creating a true celebration of taste and texture.
This modern fusion dessert is perfect for Diwali, weddings, or any celebration party where you want to serve something elegant yet familiar. The cones look just like mini ice creams but are filled with Indian inspired ingredients that surprise and delight everyone at the table. They are as eye catching as they are delicious, making them a perfect dessert centerpiece for any festive occasion.
What makes this dessert truly special is how it blends global flavors, the Middle Eastern baklava pastry, the Indian mithai essence of motichur laddus, and a smooth saffron cream filling inspired by both traditions. It is a treat that feels festive, comforting, and indulgent all at once, ideal for creating memorable moments during the holidays or family gatherings.
Ingredients
For Baklava Cones
• 8 to 10 Fillo Pastry Sheets
• 4 tbsp Melted Ghee for brushing
• Parchment Paper for shaping cones
For Cream Filling
• ½ cup Whipping Cream
• 1 pack Cream Cheese about 8 oz
• ¼ cup Powdered Sugar
• 2 tbsp Warm Milk
• A Few Crushed Saffron Threads
• ¼ tsp Cardamom Powder
For Layering and Garnish
• 2 to 3 Motichur Laddus Crumbled
• Slivered Pistachios
• Dried Rose Petals
Method
- Prepare the Baklava Cones
Preheat the oven to 375°F. Take one filo pastry sheet and brush it lightly with melted ghee. Fold both sides slightly overlapping to form a long rectangular strip. Fold it just like patti samosa or spanakopita to create a triangle pouch. Repeat the process with all pastry sheets to make 8 to 10 cones. - Shape and Bake
Carefully cut off the top edge of each triangle with a knife to open the cone. Place a small parchment paper ball inside the cone opening to help it hold its shape while baking. Brush the outside of each cone with more melted ghee for that perfect golden crisp finish. Arrange the cones on a baking tray and bake until they turn golden brown. Remove from the oven and let them cool completely. Once cooled, gently remove the parchment paper balls and set the cones aside. - Prepare the Cream Filling
Soak saffron threads in warm milk and set aside. In one bowl, whip the cream until soft peaks form. In another bowl, beat the cream cheese with powdered sugar and saffron milk until smooth and creamy. Add cardamom powder and fold in the whipped cream gently until everything comes together. Transfer the mixture to a piping bag fitted with a nozzle and refrigerate for 30 minutes to set. - Assemble the Cones
Take a baked baklava cone and spoon in some crumbled motichur laddu, pressing gently with the back of a spoon. Pipe in the saffron cream filling, then top again with a small spoon of motichur mixture. Garnish with slivered pistachios and dried rose petals for a festive touch. - Serve
Arrange all filled cones in glasses or on a decorative platter like ice cream cones and serve immediately to enjoy the best crunch and flavor.
Tips
- Always keep filo sheets covered with a damp cloth while working to prevent them from drying out.
- Brushing melted ghee before baking gives the cones a richer taste and perfect crispiness.
- Let the cones cool fully before filling to keep them crunchy.
- You can prepare the cream filling a few hours ahead and store it in the fridge until ready to assemble.
- For an elegant festive finish, top with edible gold leaf or a drizzle of honey before serving.
- Prepared and filled cones can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Baklava Motichur Cream Cone
Ingredients
Method
- Preheat the oven to 375°F. Take one filo pastry sheet and brush it lightly with melted ghee. Fold both sides slightly overlapping to form a long rectangular strip. Fold it just like patti samosa or spanakopita to create a triangle pouch. Repeat the process with all pastry sheets to make 8 to 10 cones.
- Carefully cut off the top edge of each triangle with a knife to open the cone. Place a small parchment paper ball inside the cone opening to help it hold its shape while baking. Brush the outside of each cone with more melted ghee for that perfect golden crisp finish. Arrange the cones on a baking tray and bake until they turn golden brown. Remove from the oven and let them cool completely. Once cooled, gently remove the parchment paper balls and set the cones aside.
- Soak saffron threads in warm milk and set aside. In one bowl, whip the cream until soft peaks form. In another bowl, beat the cream cheese with powdered sugar and saffron milk until smooth and creamy. Add cardamom powder and fold in the whipped cream gently until everything comes together. Transfer the mixture to a piping bag fitted with a nozzle and refrigerate for 30 minutes to set.
- Take a baked baklava cone and spoon in some crumbled motichur laddu, pressing gently with the back of a spoon. Pipe in the saffron cream filling, then top again with a small spoon of motichur mixture. Garnish with slivered pistachios and dried rose petals for a festive touch.
- Arrange all filled cones in glasses or on a decorative platter like ice cream cones and serve immediately to enjoy the best crunch and flavor.
Notes
- Always keep filo sheets covered with a damp cloth while working to prevent them from drying out.
- Brushing melted ghee before baking gives the cones a richer taste and perfect crispiness.
- Let the cones cool fully before filling to keep them crunchy.
- You can prepare the cream filling a few hours ahead and store it in the fridge until ready to assemble.
- For an elegant festive finish, top with edible gold leaf or a drizzle of honey before serving.
- Prepared and filled cones can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
