I love middle eastern sweets, because they usually have nuts in them . I tried to make baklava the traditional diamond shapes but it got a little messy when eating as the nuts kept falling off. Then I saw this version of rolled up baklava and it was so much easier to eat and can be stored in a air tight jar.
We dont get filo pastry here in Maldives so I used spring roll pastry and turned out pretty well.
Recipe Baklava rolls recipe adapted from Australian Women's weekly magazine
100g shelled pistachio
1/3 cup icing sugar, sifted
1 tsp ground cinnamon
1 tsp ground cardamon
75g butter, melted
10 medium size spring roll pasty
1 egg beaten
1 cup sugar
3/4 cup water
4 cardamon pods, bruised
1 stick cinnamon
1/2 tbsp rose water or a few drops of rose essence
1. Preheat your oven to gas mark 5.
Grind your pistachio nuts ( not too fine and not too coarse either). Place in a bowl with icing sugar, and the ground spices and mix well.
2. Arrange everything on your work bench, the melted butter , a 8 inch square baking tray lightly buttered, thawed spring roll pastry, and the nut mixture and the beaten egg.
3. Take a piece of spring roll, brush with butter on the surface, top with another sheet of pastry. and brush this one as well with butter. Sprinkle generously with pistachio mixture, roll up tightly and brush the end with egg and seal. Place on the baking tray and repeat the same with the rest.
4. Brush the finished rolls with the remaining butter and bake for 20 minutes in the oven till dark golden and crispy.
5. While the pastry is baking, prepare your syrup. Place your sugar, water , whole spices in a small saucepan, and bring to a boil then simmer till reduced and slightly thick. Stir in rose water and switch off.
6.When the pastry is done, take it out, while still hot, place on a cutting board and slice into 2 inch cigars , use a serrated knife as its easy to cut though.Arrange them in a square or rectangular tray or container so they are standing up .
Pour the syrup over them carefully, stopping now and then to let the syrup absorb into the pastry. Cover and leave for the flavours to infuse for a few hours.
After a few hours store them inside an air tight jar or arrange on serving plate , if serving right away.