Baklava Custard Roll (Print Version)
# Ingredients:
→ Pastry
01 -
100g unsalted butter, melted
02 -
120g finely chopped pistachios
03 -
375g Fillo pastry by Antoniou
→ Custard
04 -
70g semolina
05 -
1 tsp vanilla bean paste
06 -
350ml milk
07 -
70g granulated sugar
08 -
30g butter
09 -
1 egg
→ Syrup
10 -
200g caster sugar
11 -
250ml water
12 -
1 piece of lemon rind, long
13 -
1 cinnamon stick
# Instructions:
01 -
Take the Fillo Pastry out of the fridge and let it sit in its packet until it reaches room temperature. Turn on your oven and set it to 180°C with fan mode on.
02 -
In a small pan, mix milk, semolina, sugar, and vanilla. Cook over medium heat, stirring non-stop, until it thickens. Quickly whisk in the egg, followed by the butter. Pour the custard into a small dish, cover with plastic wrap pressed to the surface, and refrigerate to cool.
03 -
In another small pot, mix water, caster sugar, cinnamon stick, and lemon rind. Bring it to a boil on medium-high and cook until it reduces and thickens. Let it cool completely.
04 -
Lay one piece of Fillo vertically. Brush with melted butter. Add five more sheets on top, brushing each layer with butter as you go.
05 -
Spread the chilled custard across the Fillo layers, using a small spatula to make it even. Leave a 2cm border around the edges. Sprinkle the pistachios evenly over the custard.
06 -
Fold the bottom edge of the Fillo over the filling, then tuck in the sides and roll it up tightly. Lay the seam side down on a baking sheet, brush with butter, and use a sharp knife to score the top into eight pieces.
07 -
Put the tray in the oven and bake for about 50 minutes, or until the color turns golden and crispy.
08 -
Let it cool for about 15 minutes. Afterward, cut along the scored lines and pour the syrup over the top when serving.
# Notes:
01 -
Pressing plastic wrap onto the custard's surface stops a skin from forming as it cools.