Loaded with figs, nuts and bitter dark chocolate (to counter any sweetness), these baklava rolls offer a modern take on traditional versions. And they’re easier to master – as there’s no layering needed
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Serves | 8 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 853 |
| Fat | 31.9g |
| Saturates | 8.1g |
| Protein | 15.2g |
| Carbs | 134.9g |
| Sugars | 90.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 150°C, gas mark 3.
To make the syrup, place the sugar, water, honey and cinnamon in a medium saucepan placed over a medium-high heat. Bring to a boil. Reduce the heat to medium-low and cook, stirring, for 3-5 minutes until slightly thickened. Remove from the heat and cool.
Coarsely chop the figs and place in a bowl.
Place the cinnamon, walnuts, almonds and chocolate in a food processor and blitz. Add to the fig and mix.
Working with 5 sheets of phyllo at a time (cover the rest with a lightly damp tea towel until ready to use), brush a sheet of phyllo with ghee, then sprinkle approx. 4 tbsp of fig mixture on top. Layer with another sheet of phyllo, brush with ghee (or melted butter) and sprinkle over 4 tbsp mixture. Repeat this process until you have layered ¼ of the sheets of phyllo with the nut-spice mixture. Roll the phyllo into a long log lengthways. Make sure that the roll is not too loose or too tight. Repeat until you have made 4 logs.
Cut each log into 2½cm-wide rounds. Arrange the pieces close together, with the cut sides facing up, in a lightly greased large baking tray with high sides (approx. 20cm x 30cm).
Bake for 30-35 minutes or until golden brown.
Pour the cooled syrup over the hot baklava and allow it rest for at least 1 hour before serving.
