Ingredients
Makes 36 Scrolls
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the syrup
1 cup (230g) sugar
1 cup (250ml) water
½ cup honey
1 cinnamon quill
For the custard
750ml milk
¾ cup (130g) fine semolina
½ cup (115g) caster sugar
1 teaspoon vanilla bean paste
50g butter
1 egg
For the Baklava filling, and for decorating
300g walnuts, coarsley chopped
3 teaspoons ground cinnamon
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.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 15 minutes. Remove from the heat and allow to cool. Remove the cinnamon quill.
To make the Custard
Place the milk, semolina, caster sugar and vanilla bean paste into a saucepan over medium heat. Stir the ingredients until they are well combined and continue stirring until the custard thickens, approximately 5-7 miniutes. Remove from the heat and mix in the butter. Then whisk in the egg. (The custard can be prepared ahead of time. Cover with cling wrap, so that it is touching the custard, and refrigerate).
To make the Scrolls
You will need three 12-hole muffin tins for this recipe. Brush your muffin tins with melted butter.
Mix the walnuts and cinnamon in a bowl.
Cut the Fillo Pastry stack in half, parallel to the longest side of the pastry, and in then in half again, parallel to the shortest side of the pastry. Place one sheet of Fillo Pastry on your work surface, with the longest edge of the pastry facing you. Dollop one and a half tablespoons of custard onto the pastry, then using a knife spread it out, leaving a 1cm border around the edge without any custard. Sprinkle 1 tablespoon of the walnut mixture evenly across the custard. Lay a second sheet of Fillo Pastry on top. Brush with butter. Using your fingers, crinkle the pastry in a concertina design. Coil the Pastry to form a scroll and transfer it to your muffin tin. Repeat with the remaining Fillo Pastry and nuts.
Bake for 30 minutes or until the pastry turns a deep golden. Pour 1 tablespoon of the cooled syrup over each baklava. Allow to sit for at least 10 minutes then transfer them to a wire rack to cool. Scatter the tops with walnut and cinnamon mixture.
Learn how to make Baklava Custard Scrolls