John Paul Urizar
A tangy, citrus riff on a Middle Eastern favourite. This baklava rolls recipe has the flavours and textures of classic baklava that you know and love, but with hints of pistachio, orange and cardamom.
Ingredients
Syrup
Method
1.Preheat oven to 150°C fan-forced. For syrup, place ingredients with 200ml water in a saucepan over medium-high heat. Bring to the boil, reduce heat to low and cook, stirring, until slightly thickened (5-6 minutes); cool to room temperature.
2.Place pistachios and spices in a bowl and toss to combine.
3.Keep fillo covered with a clean, damp tea towel. Working with a few sheets at a time, brush a sheet with ghee, then sprinkle with pistachio mixture. Layer with another sheet of fillo, brush with ghee, sprinkle with more pistachio mixture; repeat this process until you have layered 5 sheets of fillo. Roll fillo into a long log lengthways. Repeat until you have made 4 logs.
4.Trim edges and cut each log into 12 equal portions (about 3-4cm in length). Arrange pieces close together with cut sides facing up in a large, deep baking tray. Bake until golden brown (45 minutes). Pour syrup over baklava, sprinkle with extra pistachios and serve.
Serving suggestion: Serve with vanilla ice-cream or whipped cream.
Notes
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