Baklava scrolls

Baklava scrolls

Makes 16

Ingredients

• 100g (7 tbsp) unsalted butter, room temperature
• 550g (4 1/3 cups) all-purpose (plain) flour
• 1 x 7g sachet (2 1/4 tsp) instant dry yeast
• 1 tsp salt
• 1/2 tsp ground cardamom
• 240ml (1 cup) milk, lukewarm
• 2 large eggs, room temperature
• 65g (3 tbsp) honey

Filling

• 75g (5 1/2 tbsp) unsalted butter
• 65g (3 tbsp) honey
• 80g (2/5 cup) granulated (white) sugar
• 120g (4 1/4 oz) unsalted pistachios (weighed without shells), coarsely chopped
• about 45g (2 tbsp) extra honey for glazing

Instructions

1. Rub butter into flour with your fingertips until it has the texture of soft breadcrumbs, or use a stand mixer with a whisk attachment to combine.
2. Add yeast, salt and cardamom and mix thoroughly.
3. Heat milk to lukewarm, whisk in the eggs and honey and add to the dry mixture, stirring to combine.
4. Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic. It will be quite wet and sticky.
5. Transfer dough to a large, buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, but up to two, depending on ambient temperature.

Filling and baking

1. Combine butter, honey and sugar in a small, heavy based saucepan and bring to the boil, stirring continuously.
2. Remove from heat and set aside to cool for 10 minutes.
3. Line a large baking sheet with parchment.
4. Turn dough out onto a lightly floured surface and roll it out to a rectangle about 30 x 50cm (12 x 20″).
5. Spread the dough evenly with the honey caramel then sprinkle with chopped pistachios.
6. Roll the dough from the long edge into a tight log, seam-side down, then cut into 16 equal pieces.
7. Arrange the rolls cut-side-up on the baking sheet, leaving about 2cm (about 1”) between them.
8. Cover rolls loosely with plastic wrap and allow to rise for about one hour, or until puffed and jostling for space in the pan.
9. Preheat the oven to 180°C (360°F).
10. Bake in centre of oven for about 30 minutes, until deep golden brown.

Content and Image from pizzarossa