Chocolate baklava rolls with nuts

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 100 g Pistachio kernels
  • 100 g Walnut kernels
  • 1 pack of Filo/Yufka dough
  • 70 g Butter
  • 100 g Dark chocolate
  • 2 TABLESPOONS + 160 g sugar, cinnamon
  • 7-10 Tbsp grated peel and juice from 1⁄2 organic orange
  • 90 g liquid honey

Directions

  1. 1

    Roast pistachios and walnuts in a pan without fat. Take them out and let them cool down. Let the dough rest in the pack at room temperature for about 10 minutes. Melt butter. Spread a rectangular ovenproof dish (approx. 25 x 20 cm) with some melted butter.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Break dark chocolate into pieces for the filling. With roasted nuts, 2 tablespoons of sugar, 1⁄2 TL cinnamon and orange zest finely grind in the universal chopper.

  3. 3

    Roll out the dough sheets. Place 3 sheets on top of each other, brushing each thinly with melted butter (1 sheet of dough is not needed). Spread the filling on each of the 3 pastry sheets thus created, leaving an approx. 3 cm wide edge on the long sides.

  4. 4

    Roll up from one long side at a time. Carefully cut each roll into 8 pieces with a sharp knife and place them close together in the greased form. Rest

  5. 5

    Bake in a hot oven for 20-25 minutes until golden brown and crispy.

  6. 6

    Meanwhile, for the orange syrup, heat 160 g sugar, honey, orange juice and 160 ml water in a pot at low heat and stir until the sugar has dissolved. Bring to the boil and boil down over low heat for about 15 minutes.

  7. 7

    Take the baklava out of the oven and pour the hot syrup over it. Let it cool down for at least 3 hours.

Nutrition Facts

KCAL
180 kcal
CARBS
20 g
FATS
9 g
PROTEINS
3 g