Name: Baklava rolls with pistachio, orange and cardamom
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 - 5
Ingredients: 300 grams pistachio nuts, finely chopped, plus extra, for scattering; 2 tsps ground cinnamon; 1 tsp ground cardamom; 20 sheets fresh fillo pastry; 400 grams ghee, melted; Syrup; 500 grams raw caster sugar; 60 grams honey; 2 cinnamon quills; 1 orange, peeled into strips; 2 tbsp orange juice

A tangy, citrus riff on a Middle Eastern favourite. This baklava rolls recipe has the flavours and textures of classic baklava that you know and love, but with hints of pistachio, orange and cardamom.

Ingredients

300 grams pistachio nuts, finely chopped, plus extra, for scattering

2 tsps ground cinnamon

1 tsp ground cardamom

20 sheets fresh fillo pastry

400 grams ghee, melted

Syrup

500 grams raw caster sugar

60 grams honey

2 cinnamon quills

1 orange, peeled into strips

2 tbsp orange juice

Method

1.Preheat oven to 150°C fan-forced. For syrup, place ingredients with 200ml water in a saucepan over medium-high heat. Bring to the boil, reduce heat to low and cook, stirring, until slightly thickened (5-6 minutes); cool to room temperature.

2.Place pistachios and spices in a bowl and toss to combine.

3.Keep fillo covered with a clean, damp tea towel. Working with a few sheets at a time, brush a sheet with ghee, then sprinkle with pistachio mixture. Layer with another sheet of fillo, brush with ghee, sprinkle with more pistachio mixture; repeat this process until you have layered 5 sheets of fillo. Roll fillo into a long log lengthways. Repeat until you have made 4 logs.

4.Trim edges and cut each log into 12 equal portions (about 3-4cm in length). Arrange pieces close together with cut sides facing up in a large, deep baking tray. Bake until golden brown (45 minutes). Pour syrup over baklava, sprinkle with extra pistachios and serve.

Serving suggestion: Serve with vanilla ice-cream or whipped cream.
Notes

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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