Ingredients
375g Antoniou Fillo pastry
100g unsalted butter melted
120g pistachio nuts, finely chopped
For the custard
350 ml milk
70g semolina
70g white sugar
1 tsp vanilla bean paste
1 egg
30g butter
For the syrup
250ml water
200g caster sugar
1 ribbon of lemon rind
I cinnamon stick
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced.
To prepare the custard
Combine the milk, semolina, sugar and vanilla bean paste in a small pot over medium heat. Continuously stir with a whisk until the mixture thickens. Quickly whisk in the egg and then the 30g of butter. Transfer the custard to a small tray, cover it with plastic wrap, ensuring the plastic touches the surface of the custard. Refrigerate.
To prepare the syrup
Place the syrup ingredients in a small pot over medium-high heat. Boil for 20 minutes or until thickened. Allow to cool.
To assemble the Baklava Roll
Place a single sheet of Fillo Pastry vertically in front of you. Brush it with butter, then add another five layers of Fillo Pastry on top, buttering each one.
Spread the cooled custard evenly over the Fillo pastry using a small spatula, leaving a 2-centimetre gap from all of the edges. Scatter the pistachio nuts over the custard.
Starting from the bottom, fold the Fillo Pastry edge over once. Fold in both sides to seal the edges, then continue rolling upwards from the bottom to create a roll. Transfer the roll to a baking tray, seam side down and brush with butter. Score the top of the roll seven times with a sharp knife to create the pieces. Bake for approximately 50 minutes or until golden.
Allow to cool for 15 minutes before slicing where you have scored the roll. Serve with a drizzle of syrup.
Recipe and video Mary Politis from Mary’s Kouzina.
Learn how to make a Custard Baklava Roll.