Description
A delicious blend of pistachios and chocolate rolled up and scrunched in flaky phyllo dough with an orange infused light syrup. You can’t stop at one!
Ingredients
- 1 roll Athens® Phyllo Dough (9” x 14”), thawed
- 1 ½ cups sugar
- 1 cup water
- ¾” x 3” strip orange peel
- 1 small cinnamon stick
- ½ tablespoon orange blossom water (optional)
- 1 cup of butter (preferably clarified), melted
- 1 cup pistachios + additional for garnish
- ½ cup mini chocolate chips
- Zest from 1 orange, grated
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a small saucepan combine sugar and water. Add orange peel and bring to a boil. Lower heat and simmer for 8 minutes. Add orange blossom water (if using) and set aside to cool.
Using a food processor, pulse 1 cup pistachios, mini chocolate chips and orange zest to a coarse ground. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with melted butter. Place 1 ½ – 2 tablespoons nut mixture in a line lengthwise about 2” from long edge. Lay a second sheet of phyllo over the first, pressing gently. Lay a wooden or metal dowel (1/4 – 3/8” diameter) along long edge near filling. Fold phyllo over dowel and carefully roll up over filling continuing to the end. If you roll too tightly the filling will burst. Grasping the phyllo on both ends of dowel, gently press together forming gathers. Slide roll off dowel and place into a lightly buttered 9”x13” pan. Repeat procedure forming 9 more rolls, filling the pan. Brush ½ cup butter over the rolls. Using a knife or bench scraper, cut each roll into three pieces.
Bake 30 minutes or until golden brown. Remove from oven and immediately pour cooled syrup evenly over baklava rolls. Allow to set for at least 4 hours for baklava to absorb the syrup. Garnish with chopped or ground pistachios and serve.
Nutrition
Serving size: 1 piece (37g), Amount per serving: Calories 130, Total Fat – 7g, Saturated fat – 3.5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 25 mg, Dietary Fiber – 1g, Total Carbohydrate –16g Total Sugars – 10g, Protein –2g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium 0%
Tips
*Special Equipment needed – 1 wood or metal dowel 1/4″-3/8″ in diameter.
