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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/custard-baklava-roll-recipe/