Custard Baklava Roll Recipe

Introduction

Custard Baklava Roll is a delightful twist on traditional baklava, combining flaky fillo pastry with a rich, creamy custard and crunchy pistachios. Topped with a fragrant syrup, this dessert is sure to impress at any gathering.

Ingredients

• 375g Antoniou Fillo pastry
• 100g unsalted butter, melted
• 120g pistachio nuts, finely chopped

For the custard:

• 350 ml milk
• 70g semolina
• 70g caster sugar
• 1 tsp vanilla bean paste
• 1 egg
• 30g butter

For the syrup:

• 250ml water
• 200g sugar
• 1 ribbon of lemon rind
• 1 cinnamon stick

Instructions

1. Step 1: Remove fillo pastry from the fridge and let it come to room temperature while still in its packaging.
2. Step 2: Preheat the oven to 180°C (fan forced).
3. Step 3: To prepare the custard, combine milk, semolina, sugar, and vanilla bean paste in a small pot over medium heat. Stir continuously with a whisk until the mixture thickens. Quickly whisk in the egg, then the butter. Transfer the custard to a small tray and cover with plastic wrap, pressing it directly onto the custard surface. Refrigerate to chill.
4. Step 4: To make the syrup, place water, sugar, lemon rind, and cinnamon stick in a small pot over medium-high heat. Boil for 20 minutes until thickened. Allow to cool completely.
5. Step 5: Lay one sheet of fillo pastry vertically in front of you and brush with melted butter. Repeat with five more sheets, buttering each layer.
6. Step 6: Spread the cooled custard evenly over the fillo pastry, leaving a 2 cm gap around the edges. Scatter the chopped pistachios on top.
7. Step 7: Starting from the bottom, fold the fillo pastry edge over once, then fold in both sides to seal. Continue rolling upwards to form a roll. Transfer roll seam-side down onto a baking tray and brush with remaining butter.
8. Step 8: Score the top of the roll seven times with a sharp knife to mark eight pieces. Bake for about 50 minutes until golden and crisp.
9. Step 9: Let cool for 15 minutes before slicing along the scored lines. Serve with a drizzle of the cooled syrup.

Tips & Variations

• Use room temperature butter for easier brushing and better absorption into the fillo layers.
• Try substituting pistachios with walnuts or almonds for a different nutty flavor.
• Ensure the plastic wrap touches the custard surface to prevent a skin from forming while chilling.
• For extra crunch, sprinkle some chopped nuts on top of the syrup before serving.

Storage

Store the baklava roll in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (150°C) for 5–10 minutes to restore crispness before serving. The syrup can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought fillo pastry instead of Antoniou Fillo?

Yes, any good quality fillo pastry will work well. Just be sure to handle it carefully as it dries out quickly.

How can I tell when the custard is thick enough?

The custard is ready when it coats the back of a spoon and holds its shape slightly when stirred. It should be creamy but firm enough to spread without running.

Custard Baklava Roll Recipe

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★★★★★

4.5 from 85 reviews

This Custard Baklava Roll is a decadent fusion dessert that marries the flaky, buttery layers of traditional baklava with a rich, creamy semolina custard filling and a sprinkle of crunchy pistachios. Finished with a fragrant lemon and cinnamon syrup, it offers a delightful balance of textures and flavors perfect for special occasions or indulgent treats.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fillo Pastry and Filling

• 375g Antoniou Fillo pastry
• 100g unsalted butter, melted
• 120g pistachio nuts, finely chopped

Custard

• 350 ml milk
• 70g semolina
• 70g caster sugar
• 1 tsp vanilla bean paste
• 1 egg
• 30g butter

Syrup

• 250ml water
• 200g sugar
• 1 ribbon of lemon rind
• 1 cinnamon stick

Instructions

1. Bring Fillo Pastry to Room Temperature: Remove the fillo pastry from the refrigerator and allow it to come to room temperature in its packaging to prevent tearing during handling.
2. Preheat Oven: Set your oven to 180 degrees Celsius with fan forced mode to ensure even baking of the baklava roll.
3. Prepare the Custard: In a small pot over medium heat, combine the milk, semolina, caster sugar, and vanilla bean paste. Stir continuously with a whisk until the mixture thickens. Quickly whisk in the egg followed by the butter until fully incorporated. Transfer the custard to a small tray and cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate until set and cooled.
4. Make the Syrup: Combine water, sugar, lemon rind, and cinnamon stick in a small pot. Bring to a boil over medium-high heat and simmer for 20 minutes or until the syrup thickens slightly. Remove from heat and allow to cool completely.
5. Assemble the Baklava Roll: Lay a single sheet of fillo pastry vertically on a clean surface and brush generously with melted butter. Repeat this process, layering five more sheets, each brushed with butter. Spread the cooled custard evenly over the layered pastry, leaving a 2-centimetre border on all sides. Sprinkle finely chopped pistachios over the custard.
6. Roll the Pastry: Starting from the bottom edge, fold the pastry over once, then fold in both sides to seal the edges tightly. Continue rolling upwards to form a tight roll. Place the roll seam side down on a baking tray and brush the top with more melted butter. Score the top with a sharp knife seven times to create eight even portions.
7. Bake: Bake in the preheated oven for approximately 50 minutes or until the roll is golden brown and crisp.
8. Cool and Serve: Allow the baklava roll to cool for 15 minutes. Slice along the scored lines and serve drizzled with the cooled lemon-cinnamon syrup.

Notes

• Be gentle when handling fillo pastry as it is very delicate and prone to tearing.
• Brushing each pastry layer with butter is crucial for achieving the characteristic flakiness.
• Make sure the custard is fully cooled before spreading over pastry to prevent it from melting the layers.
• The syrup can be prepared a day in advance and stored in the refrigerator.
• Use a sharp knife to score the roll to ensure clean slices after baking.
• For extra flavor, you can add a pinch of cardamom to the custard during cooking.

Keywords: Baklava, Custard, Fillo Pastry, Pistachio, Middle Eastern Dessert, Semolina Custard, Syrup, Baked Dessert