Pecan and Orange Baklava Rolls
By Chelsea SugarPage views: 6719
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0 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 45 mins
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Serves
24
140g packets pecans
140g packets sliced almonds
1 cup coconut
1/2 cup Chelsea White Sugar
grated rind & juice of 1 orange
100g butter
2 tablespoons orange flavoured oil (available at delis)
375g packet filo pastry
For the Orange Syrup:
1 cup Chelsea White Sugar
grate rind & juice of 1 orange, made up to 1 cup with water
Preheat oven to 160°C. Spray a large lasagne dish with non-stick baking spray.
Mix nuts, coconut, sugar and orange rind and juice in a food processor, until the nuts are finely chopped and the mixture is like a thick paste. Melt the butter and mix with the orange oil. Lay the filo on a bench under a damp tea-towel. Layer 3 sheets of filo, spreading butter and oil mixture between each. Cut in half lengthways.
Place a heaped tablespoon of nut mixture on the filo and roll into a cigar shape with open ends. Place in the prepared dish. Repeat process with remaining filo and mixture. Brush the surface of cigars with remaining butter/oil mixture. Bake for 45 to 50 minutes until golden and crisp. Cool for 5 minutes before pouring over orange syrup. Serve with thick yoghurt.
For the Orange Syrup
Mix and simmer until reduced and syrupy.
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