Ingredients
For the Baklava
375g Antoniou Fillo Pastry
250g walnuts, finely ground
3 tsp ground cinnamon
150g unsalted butter, melted and clarified
For the custard
400ml thickened cream (whipping cream)
1 cup caster sugar
4 eggs
1 teaspoon vanilla bean paste
To serve
20g walnuts, chopped
Icing sugar
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. Grease a 30cm round baking dish with butter.
Combine the walnuts and cinnamon in a bowl and mix well to combine.
To assemble the Fillo Cake
Lay one sheet of Fillo pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with butter. Sprinkle 4 tablespoons of the walnut mixture evenly over the pastry. Lay another sheet of Fillo Pastry over the first sheet and brush with butter. Using your fingers, roughly fold the Pastry in a concertina design. Coil the Pastry into a loose spiral. Transfer to the baking tray. Repeat with the remaining Fillo Pastry, until the scrolls are all loosely packed into the tray. Be sure not to compact the scrolls too closely together, as you want room for the custard to surround the scrolls when you add it.
Drizzle and brush the Fillo Pastry with any remaining butter. Bake for 20 minutes or until golden.
To make the custard
Combine the thickened cream, eggs and vanilla bean paste, and whisk until well combined. Add the sugar and whisk constantly until the sugar has mixed in well. Gently and slowly ladle the custard over the tray of scrolls.
Transfer the dish back into the oven and bake for approximately 25 minutes until the Pastry is golden and the custard has mostly set. Remove the cake from the oven, sprinkle with walnuts and dust with icing sugar. Best eaten warm!
Learn how to make a Baklava Scroll Cake.