Custard Baklava Roll (Print Version)
# Ingredients:
→ Pastry
01 -
375g Antoniou Fillo pastry
02 -
100g unsalted butter, melted
03 -
120g pistachio nuts, finely chopped
→ Custard
04 -
350ml milk
05 -
70g semolina
06 -
70g white sugar
07 -
1 tsp vanilla bean paste
08 -
1 egg
09 -
30g butter
→ Syrup
10 -
250ml water
11 -
200g caster sugar
12 -
1 ribbon of lemon rind
13 -
1 cinnamon stick
# Instructions:
01 -
Remove Fillo Pastry from refrigerator and bring to room temperature in its packaging. Preheat oven to 180°C fan forced.
02 -
Combine milk, semolina, sugar and vanilla bean paste in a small pot over medium heat. Continuously whisk until mixture thickens. Quickly whisk in egg and then butter. Transfer custard to a small tray, cover with plastic wrap ensuring it touches the surface. Refrigerate until cool.
03 -
Combine water, sugar, lemon rind and cinnamon stick in a small pot over medium-high heat. Boil for 20 minutes or until thickened. Set aside to cool.
04 -
Place a single sheet of Fillo Pastry vertically in front of you. Brush with melted butter, then layer another five sheets on top, buttering each one.
05 -
Spread cooled custard evenly over the layered Fillo pastry using a small spatula, leaving a 2cm gap from all edges. Scatter pistachio nuts over the custard.
06 -
Starting from the bottom, fold the Fillo edge over once. Fold in both sides to seal the edges, then continue rolling upwards to create a roll. Transfer to a baking tray, seam side down and brush with butter. Score the top seven times with a sharp knife to create eight portions.
07 -
Bake for approximately 50 minutes or until golden brown.
08 -
Allow to cool for 15 minutes before slicing along the score marks. Serve with a drizzle of syrup.
# Notes:
01 -
The plastic wrap on the custard prevents a skin from forming while cooling