Cream- and Nut-Filled Pastry

This unusual version of baklava conies from my friends Jennifer Migliorelli and Hosni Emam, who own Habibi, an Egyptian restaurant in Hong Kong. Here the pastry is filled with a sweetened nut mixture and a cream filling. Instead of being stacked in a pan and cut into diamonds, these baklava are rolled and coiled, making their shape as unusual as their filling. Of course, like all Middle Eastern filo pastries, they are drenched with syrup after baking. Pleas