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Almond and walnut baklava scrolls

Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 10
Author Eleni Georges

Ingredients

Honey syrup

  • 1 cup caster sugar, 250g
  • ¾ cup water
  • 4 whole cloves
  • 2 cinnamon sticks
  • ½ cup honey, 150g

Filling

  • 2 cups almonds, 280g
  • 1 cup walnuts, 100g
  • 1/3 cup caster sugar, 85g
  • ½ tbs cinnamon, ground
  • 1 tbs rosewater, optional

Assembly

  • 1 packet phyllo pastry, 375g, 20 single sheets
  • ¾ cup extra virgin olive oil
  • ¾ cup Nuttelex butter, melted

Instructions

Honey syrup

  1. Allow the phyllo pastry to thaw in its packet for at least 2 hours before using it. Meanwhile make the honey syrup by adding all the ingredients, except the honey, in a small pot. Stir and allow the mixture to simmer for 15min. Take the pot off the heat and stir in the honey. Once the syrup cools down, place it in the fridge to chill until needed.

Filling

  1. To make the filling add all the ingredients together in a food processor and grind them until they are all consistent in size but not very fine. The rosewater gives the filling a beautiful aroma but if you do not have it you may omit that. There will be some filling left in the end, which may be sprinkled on top before serving.

Assembly

  1. Preheat the oven to 180°C fan forced. Brush a 12 cupcake tin with some extra virgin olive oil. To start assembling the baklava scrolls place the phyllo sheets covered with a damp cloth and use one at a time. Mix the extra virgin olive oil with the melted Nuttelex butter. I used Nuttelex butter as it is plant derived to keep it Lent appropriate, otherwise you may use unsalted butter.
  2. Use the photos above to help guide you on how to assemble the scrolls. On a clean surface place a phyllo sheets lengthwise. Brush it with the butter/oil, place a second phyllo sheet on top and brush again. Fold the sheets in half along their length. Brush the top surface with the butter/oil and spread 3 tbs of the nut filling, leaving a small boarder uncovered. Fold the sheets in half along their length and brush the top surface with the butter/oil. Fold in half one last time and brush the top surface with the butter/oil.

  3. Finally roll the strip to form a scroll but do not do it very tight otherwise the phyllo sheets may rip. Place the scroll in a muffin tin and then brush the outside again with butter/oil. Repeat the assembly process again until all sheets are done. Usually in a pack of phyllo there are 20-21 sheets, so you will form 10 baklava scrolls.

  4. Place the baklava scrolls in the oven for 40min, turning the tray around after 20min of cooking. Then reduce the temperature to 160°C and cook for a further 10-15min to help cook the centre without burning the outside.

  5. Lastly you need to cover the baklava scrolls with the honey syrup. You may pour the syrup on top once the baklava scrolls come out of the oven and leave them in the tin until they cool down. Otherwise you may dunk each scroll using tongs in a tall container that has the syrup. Leave each scroll at a time for 10seconds then place them back in the tin. Any syrup that is left in excess will be collected in the tin, which will make the bottom of the scrolls even sweeter! Alternatively you may leave the scrolls to cool down on a cooling rack. Sprinkle any left over filling on top of the baklava scroll before serving.