Creamy Baklava Custard Roll

This rolled baklava with custard puts a fresh spin on the classic Greek sweet by wrapping creamy semolina filling and crunchy pistachios in a flaky spiral. The mix of crisp pastry layers, velvety custard, and nutty bits makes a knockout dessert that'll wow everyone at your table while being easier to put together than you might think.

I tried making this for friends when I wanted to shake up the usual baklava routine. The first time I cut into that golden roll and showed off the custard center dotted with green pistachios, everyone at the table went "Wow!" before they'd even had a taste.

Ingredients

• Antoniou Fillo pastry 375g: Gives you plenty of thin sheets that turn wonderfully crisp when baked
• Unsalted butter 100g melted: Adds that must-have richness and helps the layers turn a beautiful gold color
• Pistachio nuts 120g finely chopped: Creates a nice crunch that plays well against the soft custard
• Milk 350ml: Works as the foundation for your silky custard center
• Semolina 70g: Makes the custard thick and gives it a slight grainy feel
• White sugar 70g: Brings just enough sweetness without going overboard
• Vanilla bean paste 1 tsp: Gives you real vanilla flavor with tiny black specks throughout
• Egg 1: Makes the custard rich and helps it hold its shape after baking
• Butter 30g: Turns your custard extra smooth and decadent
• Water 250ml: Forms the starting point for your sweet soaking syrup
• Caster sugar 200g: Melts fast to make a perfectly smooth syrup
• Lemon rind 1 ribbon: Adds a touch of brightness to cut through the sweetness
• Cinnamon stick 1: Adds warm spice notes that really bring out the custard flavor

Step-by-Step Instructions

Prepare the Pastry:

Take your fillo from the fridge about half an hour before starting, but keep it wrapped up. This stops those thin sheets from breaking when you unroll them. Get your oven heating to 180°C fan forced so it's good and hot when you're ready to bake.

Make the Custard:

Put milk, semolina, sugar and vanilla bean paste in a small pot over medium heat. Keep whisking as it gets thicker, which takes around 5 minutes. You'll see it change from runny to more like pudding. Once it coats your spoon, quickly mix in the egg, making sure it blends in smoothly without cooking. Right away, drop in the butter and stir until it melts completely. Pour this into a small tray and cover with plastic wrap pushed right onto the custard surface to stop it getting a skin. Cool it in the fridge for about an hour.

Prepare the Syrup:

Mix water, caster sugar, lemon rind and cinnamon stick in a small pot over medium-high heat. Let it come to a full boil, then turn down the heat just a bit and keep it bubbling for 20 minutes until it's thick enough to coat a spoon. Don't cook it too long since it'll get thicker as it cools. Let it sit at room temperature until fully cooled.

Assemble the Roll:

Put a clean kitchen towel on your counter and lay your first fillo sheet vertically in front of you. Brush it all over with melted butter using light strokes so you don't tear it. Put another fillo sheet on top and brush with butter. Keep doing this until you've got six buttered layers stacked up, which makes it just right for rolling without breaking.

Add the Filling:

Spread your cold custard evenly across the fillo layers but leave a 2cm edge all around. Use a small flat spatula to make an even layer about 5mm thick. Sprinkle your chopped pistachios all over the custard and press them down lightly so they stick.

Roll and Bake:

From the edge nearest you, carefully fold the fillo over once to start your roll. Then fold in both side edges about 2cm to close up the ends. Keep rolling upward with steady, gentle pressure until you reach the top. Put your roll seam-side down on a baking tray and brush the whole thing with leftover melted butter. Make seven shallow cuts across the top to mark eight portions. This lets steam escape and makes it easier to serve later. Bake for about 50 minutes until the pastry turns deep gold and gets nice and crisp.

Finish and Serve:

Let your baked roll cool for 15 minutes so the layers can set up. Cut all the way through at your score marks and put the pieces on a serving plate. Pour some of the cooled syrup over each piece, letting it soak into the warm pastry. Start with just a bit of syrup and put extra on the side for those who want more sweetness.

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The vanilla bean paste really makes a difference in this dish. I once tried to cut corners and used extract instead - big mistake! Now I always keep good quality vanilla bean paste in my kitchen just for custardy treats like this.

Storage Tips

This baklava roll stays best when kept at room temp with a loose cover for up to 2 days. That way the fillo stays crisp and the custard stays soft. If you stick leftovers in the fridge, the pastry might get a bit soft, but you can perk it up in a 150°C oven for 10 minutes. I suggest only putting syrup on the pieces you're about to eat so the rest stays nice and crispy.

Clever Variations

You can jazz up the custard with a teaspoon of orange blossom water or rose water if you want more Middle Eastern vibes. Just add it when you put in the vanilla. You can also swap in walnuts or almonds if that's what you prefer. When cherries are in season, I sometimes lay a thin scatter of pitted, chopped fresh cherries between the custard and nuts for an amazing flavor combo.

Serving Suggestions

This baklava roll tastes best when it's slightly warm or at room temp. A small scoop of vanilla ice cream or a bit of lightly sweetened whipped cream goes really well with it. For a fancy look, sprinkle some ground pistachios on top and serve on small dessert plates with mint leaves. I love pairing this with Turkish coffee or Earl Grey tea to balance out the sweetness.

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This baklava roll hits that sweet spot between old-school and trendy—give it a try and watch your family or friends' faces light up!

Frequently Asked Questions

→ Can I replace homemade custard with store-bought ones?

Homemade semolina custard gives the best texture and richness, but thick, pre-made custard can work in a pinch. Just ensure it's chilled and firm so it won't seep through the pastry layers.

→ How do I keep the pastry from drying out?

To stop unused pastry sheets from drying, cover them with a lightly wet cloth. Work swiftly but carefully, and ensure the custard is cool before spreading—this helps avoid any tearing.

→ Can I prepare this ahead of time?

Absolutely! Make your syrup and custard the day before. You can bake the assembled pastry a few hours in advance, but drizzle on the syrup right before serving to keep the layers crunchy.

→ What nut options work instead of pistachios?

You can swap pistachios for chopped almonds, walnuts, or hazelnuts. A mixture of nuts is also fantastic for a more layered flavor. Just ensure they're finely chopped for a good texture.

→ How can I store any leftovers?

Seal leftovers in a container—keep them at room temperature for 2-3 days or in the fridge for up to 5 days. Let refrigerated portions reach room temperature before serving for the best texture. Over time, the layers might soak up the syrup and soften.

→ Is freezing this dessert an option?

Yes! You can freeze it before or after baking. For unbaked rolls, wait to score the top until you're ready to bake. If it's baked, skip the syrup before freezing. Let the roll fully thaw before baking or serving.