Rolled Baklava with Orange Syrup

I’m one of those people who chocoholics hate with a passion. Oh yes, I can bake a batch of cookies and eat just one a day. I am that person who eats one or two squares of chocolate a night, and is completely happy.

I can sense the hate mail coming my way already.
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So when I was offered the chance to try some recipes from The Second Black Dog Cottage Cookbook, I was surprised to I find myself jumping straight to the dessert. And it was a hard decision too – I was torn between the rolled baklava, the zucchini, mint and feta fritters, or the warm lamb salad with asparagus and Pomegranate Seeds, all of which are right up my alley (I mean, lamb and pomegranate! And Asparagus! Swoon!)

The running theme in the book is simple Mediterranean flavours - the kind of cooking which pretty much defines me in summer. Definitely a book I will be picking up for myself.

But I settled on the rolled baklava. I say ‘settled’, but in no way was I disappointed – the baklava itself has no sugar or honey in it; the sweetness comes from the orange syrup it is served with. The result is a wonderfully nutty, crispy, and gently sweet dessert which is absolutely perfect if you’re anything like me. If you like a sweeter result, just add more syrup.

I served mine with fresh orange and gelato.

Rolled Baklava with Orange Syrup 

Quantities adapted to serve 4 as a light dessert

Recipe from Adie McClelland's The Second Black Dog Cookbook

160g honey

100ml water

75g caster sugar

Zest and juice of half an orange

1/2 stick cinnamon

50g walnuts

40g almonds

35g pitachios

4 sheets filo pastry

35g melted butter, for brushing the filo

1 egg, beaten with a splash of water to make an egg wash

Heat the oven to 200 C

Start by making the orange syrup - place the honey, water, sugar, zest, juice and cinnamon stick in a small pot. Bring to the boil for a few minutes until you see it just starting to thicken - don't let it boil too long, or you'll end up with a thick caramel which will set once it cools. Set aside

Next start on the baklava - Roughly chop the nuts and place in a baking tray.  Roast the nuts carefully for 4-5 minutes or until they are golden and smell delicious, keeping an eye out so they don't burn. Set aside to cool.

Lay one sheet of filo on a clean and dry working surface. Brush with the melted butter,  then the egg wash (not too much!) and lay the other sheet of filo evenly on top. Halve the sheet of filo, and sprinkle each half with 1/4 the nut mixture, leaving 1cm free on each side. 

Roll up the pastry, brushing the outside with egg and butter as you go. Just before you make the final turn, fold the outside edges in, to seal into a thin burrito shape. Set aside on a baking tray, brush with egg wash, and put in the fridge until you're ready to bake.

Repeat with the last of the filo and nut mixture.

Bake the rolls for 5 minutes at 200 C. Then turn down the oven to 130 C and continue to bake until they go all golden brown and delicious. 

If you like your baklava traditional and sweet, soak the rolls in the syrup overnight (but not in the fridge, or they will solidify). Alternatively, serve straight from the oven, drizzled with syrup, with ice cream or greek yogurt.