Pistachio Baklava Rolls
Adapted from My Moroccan FoodCrispy and sweet, these make a great afternoon tea treat or after dinner treat with coffee or tea. They sound complicated but actually come together quickly so they can be made last minute. Phyllo typically comes in packages of 20 sheets and can be thawed and refrozen. You can divide the thawed sheets into smaller packages of 4 sheets each before refreezing. That way, you won’t have to keep defrosting and refreezing the whole package when you need only a few sheets at a time. Covering with a wet paper towel keeps the sheets from getting crumbly. I overlap a couple paper towels to make sure the edges stay covered. You can brush the oil on or use your hands, gently smoothing the oil from edge to edge.
Ingredients
- 1 3/4 cups pistachios or mix of pecans, almonds, walnuts and/or pistachios
- Pinch each of cardamom, cinnamon, and coriander
- 3 tablespoons caster sugar
- 1/2 teaspoon salt
- 3 tablespoons orange blossom water or vanilla extract
- 1 tablespoon coconut oil
- 1/2 cup maple syrup
- Pinch each of cardamom, cinnamon, and coriander
- 1/2 teaspoon orange blossom water or vanilla extract
- 3 drops sesame oil
- Generous pinches of salt
- 8 sheets phyllo, package defrosted in refrigerator overnight
- 1/2 cup walnut oil or olive oil
- 2 tablespoons nuts, finely chopped, for garnish
Instructions
- 1
Preheat oven to 350°F (180°C). Blend all ingredients for filling in a food processor until it becomes a cohesive, somewhat smooth paste. (This can be made a few days in advance and kept in the refrigerator.) Roll paste into four tubes that are as long as the short side of the phyllo dough.
- 2
Unwrap phyllo dough and cover with a damp paper towel. Brush one sheet of dough with oil and place another sheet on top. Brush sheet with oil. Lay tube of paste along short edge of dough and roll into long cylindrical shape. Brush outside with oil, set aside, and repeat with remaining phyllo and pistachio paste.
- 3
Line up the four pastry tubes and cut into sixths (you will end up with 24 little rolls). Place rolls on parchment-lined baking sheet and bake for 20 minutes or until tops and bottoms are golden. The bottoms brown more quickly than the tops so check to make sure bottoms aren’t burning.
- 4
While pastry is baking combine all syrup ingredients and whisk.
- 5
When rolls are golden and crispy, remove from oven and pour syrup over top, turning them over every couple minutes until syrup has absorbed into pastry. Top with minced nuts and serve.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com