Recipe

You can make baklava rolls in your sausage roll maker

Not just for savoury!

  • 1 hr cooking
  • Makes 12
  • Print
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Your sausage roll maker can do so much more than just savoury. Why not put it to good use and create this sweet and sticky Middle Eastern favourite.
The next big thing to hit the small appliance market is the sensational sausage roll maker! Like its pie making cousin, this inexpensive benchtop machine is super simple to use, incredibly versatile and is creating just as much online buzz.
Of course, it's perfect for making a host of pastry-wrapped delights using classic mince-based fillings and flavour combinations. This book also offers a range of inventive recipes for 'everything but sausage rolls' from spring rolls to apple pies and everything in between. Get the kids in on the fun and let their imagination run wild!
For more recipe to make in your handy appliance you can now buy The Sausage Roll maker.

Ingredients

  • 1¾ cups (175g) walnuts, roasted, chopped finely
  • ¾ cup (100g) pistachios, chopped finely
  • 1 teaspoon ground cinnamon
  • 12 sheets fillo pastry
  • 125 grams butter, melted
  • cooking oil spray
  • dried rose petals, to serve (optional)
Syrup
  • ¾ cup (165g) caster sugar
  • ¼ cup (90g) honey
  • 2 tablespoons lemon juice
  • ½ teaspoon rosewater

Method

  • 1
    Make syrup: Place sugar, honey, juice and ¾ cup (180ml) water in a medium saucepan over medium heat; cook, stirring, without boiling until sugar dissolves. Bring to the boil. Reduce heat to low; cook, without stirring, for 10 minutes or until thickened slightly. Remove from heat; stir in rosewater.
  • 2
    Combine walnuts, 2/3 cup (80g) of the pistachios, the cinnamon and ¼ cup (60ml) of the syrup in a medium bowl.
  • 3
    Lay a sheet of fillo pastry on a work surface. Cover remaining sheets with a damp tea towel to prevent drying out. Brush pastry lightly with melted butter. Repeat layering with 2 more sheets and more melted butter. Cut pastry stack crossways into three 14cm (wide), 27cm (long) strips. Working with one strip at a time, spoon 2 level tablespoons nut mixture on short side of pastry, 3cm (11/4in) up from the bottom edge in a 6cm (21/2in) log shape. Fold bottom edge of pastry over filling, roll over once; fold in the sides, then continue rolling to enclose the filling.
  • 4
    Repeat step 3 three more times with remaining pastry sheets, butter and nut mixture to make 12 baklava rolls in total.
  • 5
    Line a shallow 22cm x 30cm (83/4in x 12in) baking tray or dish with baking paper. Spray a 4-hole (2-tablespoon) sausage roll maker with oil; turn machine on.
  • 6
    Place four baklava rolls in holes. Brush tops with a little more butter. Close lid; cook for 4 minutes. Carefully turn rolls over. Close lid; cook for a further 4 minutes or until golden. Transfer rolls to lined baking tray. Turn machine off for 5 minutes to cool slightly. Repeat in batches with remaining baklava rolls and butter.
  • 7
    Reheat remaining syrup over medium heat. Pour hot syrup over baklava rolls; turn to coat. Sprinkle with extra pistachios and rose petals. Cool completely

Notes

Baklava rolls can be stored in an airtight container at room temperature for up to 3 days.

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