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Pecan and Orange Baklava Rolls

By Chelsea Sugar
Pecan and Orange Baklava Rolls
24 servings
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  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 45 mins
  • Serves
    24
Ingredients

    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

Method

    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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