Nutella Baklava rolls with pistachio
Ingredients
Syrup
- 70 g sugar (? cup)
- 30 ml water (2 tbsp)
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water
Nutella Baklava Rolls
- 6 sheets phyllo pastry
- 100 g melted butter, cooled (½ cup)
- 50 g Nutella (¼ cup)
- 50 g roasted pistachio (? cup)
Preparation
- First, make the sugar syrup. Place the water, lemon juice and sugar in a small saucepan over high heat. Without stirring, let water come to a boil, then reduce the heat and simmer for 6-7 minutes or until the syrup becomes thicker. Let the syrup cool down completely, then add the orange blossom water
- Pre-heat the oven to 160°C (320°F). Take out 6 phyllo pastry sheets and stack them on top of each other, then cut them all in half along the shorter edge. Make sure you cover the sheets you aren't using with plastic wrap followed by a damp kitchen towel to prevent them from drying out.
- Take one half of a phyllo sheet and brush a little melted butter over it. Place a straw or skewer on the shorter edge, then start rolling it on the pastry. Make sure it's not too tight, otherwise the pastry can crack. Leave 5cm (2 inches) at the end unrolled.
- Dab some more melted butter over the rolled side, then push the pastry from each side to crinkle or bunch it. Do it slowly so the pastry doesn't crack and add more butter if the phyllo looks too dry.
- Take out the skewer or straw, then curve the shirred pastry into a circle, with the loose edge toward the inside. The loose pastry should overlap without any gaps in the middle (as this will hold the Nutella). Press the edges down by dabbing some melted butter onto it and sticking them together. Repeat this process for the remaining 11 pieced of phyllo.
- Place all the baklavas in a lined baking tray, then brush them with the remaining melted butter. Bake them for 25 minutes or until they look golden in colour and crisp.
- Once baked, brush the sugar syrup over the baklavas immediately. Do not add too much syrup, as the filling will already be very sweet. Let the baklavas cool down completely in the tray.
- When the baklavas are cold, add 1 teaspoon of Nutella filling inside the centre, smoothing it out with the back of the spoon or a toothpick. If the spread is too thick, microwave it for a few seconds until it's a little thinner. Sprinkle some crushed pistachio over the top and enjoy!