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This custard baklava roll transforms the traditional layered Greek dessert into an elegant rolled version featuring a creamy semolina custard and crunchy pistachios. The combination of flaky fillo pastry, sweet custard, and nutty crunch creates a showstopping dessert that will impress your guests while being surprisingly manageable to make.
I first made this for a dinner party when I wanted something different from traditional baklava. The moment I sliced into the golden roll and revealed the custard center swirled with green pistachios, my guests gasped in delight before even tasting it.
Ingredients
- Antoniou Fillo pastry 375g: Allows for multiple delicate layers that crisp beautifully in the oven
- Unsalted butter 100g melted: Creates the essential richness and helps the pastry layers turn golden
- Pistachio nuts 120g finely chopped: Provides texture contrast and their distinctive flavor pairs perfectly with the custard
- Milk 350ml: Forms the base of the creamy custard filling
- Semolina 70g: Thickens the custard naturally while adding a subtle texture
- White sugar 70g: Sweetens the custard without overpowering the delicate flavors
- Vanilla bean paste 1 tsp: Adds authentic vanilla flavor with beautiful specks throughout the custard
- Egg 1: Enriches the custard and helps it set properly when baked
- Butter 30g: Makes the custard silky smooth and adds richness
- Water 250ml: Creates the base for the sweet finishing syrup
- Caster sugar 200g: Dissolves quickly to create a smooth syrup
- Lemon rind 1 ribbon: Balances the sweetness with subtle citrus notes
- Cinnamon stick 1: Infuses the syrup with warm spice that complements the custard
Step-by-Step Instructions
- Prepare the Pastry:
- Remove the fillo pastry from refrigerator while still in its packaging about 30 minutes before you begin. This prevents the delicate sheets from cracking when you unroll them. Preheat your oven to 180°C fan forced to ensure it reaches the proper temperature for that perfect golden crisp.
- Make the Custard:
- Combine milk, semolina, sugar and vanilla bean paste in a small pot over medium heat. Whisk continuously as the mixture begins to thicken which should take about 5 minutes. You will notice it changing from liquid to a pudding consistency. When it coats the back of a spoon quickly whisk in the egg ensuring it incorporates completely without scrambling. Immediately add the butter and stir until melted and fully incorporated. Transfer to a small tray and cover with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cool usually about 1 hour.
- Prepare the Syrup:
- Combine water, caster sugar, lemon rind and cinnamon stick in a small pot over medium high heat. Bring to a full boil then reduce heat slightly and continue boiling for 20 minutes until the mixture thickens enough to coat the back of a spoon. The syrup will continue to thicken as it cools so do not reduce it too much. Allow to cool completely at room temperature.
- Assemble the Roll:
- Lay a clean kitchen towel on your work surface and place the first sheet of fillo pastry vertically in front of you. Brush completely with melted butter using gentle strokes to avoid tearing. Layer another fillo sheet on top and brush with butter. Continue this process until you have six buttered layers stacked together which creates the perfect thickness for rolling without tearing.
- Add the Filling:
- Spread the cooled custard evenly over the fillo layers leaving a 2cm border around all edges. Use a small offset spatula to create an even layer approximately 5mm thick. Sprinkle the chopped pistachios evenly over the custard pressing them gently to adhere.
- Roll and Bake:
- Starting from the bottom edge closest to you carefully fold the fillo over once to begin the roll. Next fold in both side edges about 2cm to create sealed ends. Continue rolling upward with gentle even pressure until you reach the top. Place the roll seam side down on a baking tray and brush the entire surface with remaining melted butter. Score the top of the roll with a sharp knife making seven cuts to mark eight even portions. This allows steam to escape and makes serving easier later. Bake for approximately 50 minutes until the pastry is deeply golden and crisp.
- Finish and Serve:
- Allow the baked roll to cool for 15 minutes which helps the layers set. Slice completely through at your score marks and arrange on a serving platter. Drizzle each piece with the cooled syrup allowing it to soak into the warm pastry. For the best flavor balance start with a moderate amount of syrup and offer extra on the side.
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I find the vanilla bean paste to be absolutely essential in this recipe. The first time I made it with extract instead I was disappointed by the flavor. Now I keep a jar of high quality vanilla bean paste in my pantry specifically for custard recipes like this one.
Storage Tips
This baklava roll maintains its texture best when stored at room temperature loosely covered for up to 2 days. The fillo stays crisp while the custard remains soft. If you refrigerate leftovers the pastry will soften slightly but can be refreshed in a 150°C oven for 10 minutes. I recommend adding the syrup only to portions you plan to serve immediately for the best texture contrast.
Clever Variations
The custard filling can be customized with orange blossom water or rose water for a more traditional Middle Eastern flavor profile. Simply add 1 teaspoon to the custard mixture when adding the vanilla. You can also experiment with different nuts such as walnuts or almonds depending on your preference. During cherry season I sometimes add a thin layer of pitted and chopped fresh cherries between the custard and pistachios for a delightful flavor combination.
Serving Suggestions
Serve this baklava roll slightly warm or at room temperature for the best flavor experience. A small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream makes a wonderful accompaniment. For an elegant presentation dust the top with a light sprinkle of ground pistachios and serve on small dessert plates with mint sprigs. I often pair this with Turkish coffee or Earl Grey tea to balance the sweetness.
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This baklava roll is a perfect balance of tradition and modernity—try it and impress your family or friends!
Frequently Asked Questions
- → Can I use store-bought custard instead of making it from scratch?
While homemade semolina custard provides the authentic texture and flavor, you can substitute with store-bought thick custard in a pinch. Just ensure it's cool and relatively firm so it doesn't soak through the fillo pastry during assembly.
- → How do I prevent the fillo pastry from drying out?
Keep unused fillo sheets covered with a slightly damp kitchen towel while working. Work quickly but carefully, and ensure your custard is completely cooled before spreading it on the pastry to prevent tearing.
- → Can I make this dessert ahead of time?
Yes! You can prepare the custard and syrup a day in advance. The assembled roll can be baked several hours before serving. For best results, add the syrup just before serving to maintain the pastry's crispness.
- → What other nuts can I use instead of pistachios?
Walnuts, almonds, or hazelnuts work beautifully as alternatives. You can even use a mixture of nuts for more complex flavor. Just ensure they're finely chopped to maintain the proper texture in the filling.
- → How should I store leftover baklava roll?
Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. The texture is best when allowed to come to room temperature before serving. The pastry will soften slightly over time as it absorbs the syrup.
- → Can I freeze this dessert?
Yes, you can freeze the baklava roll either before or after baking. If freezing before baking, don't score the top until ready to bake. If freezing after baking, do so before adding syrup. Thaw completely before serving or baking.