Sophia Drakopoulos' Custard Baklava Rolls Recipe
Sophia Drakopoulos' Custard Baklava Rolls Recipe / Photo by Kathy Pitout Photography
“These rolls are made with delicate, flaky phyllo pastry, a smooth semolina custard filling, and pistachios, finished with a drizzle of fragrant sugar syrup. They are surprisingly simple to prepare, yet impressive enough to serve at special occasions or celebrations.”
If you are looking for an exceptional Greek-inspired dessert, or discovering Greek pastries for the first time, these custard baklava rolls from student chef Sohia Drakopoulos are an excellent choice. This dessert is inspired by a fusion of two classic childhood favourites: traditional baklava and galaktoboureko, both of which are among the most well-known Greek pastries. Rich in authentic Greek flavour, this dessert offers a memorable taste experience that is difficult to forget. In fact, these custard baklava rolls taste even better than they look — and once you try them, you will definitely be coming back for more.
A Student Chef Recipe with Classic Greek Dessert Inspiration
Makes: 8 rolls
Ingredients
CUSTARD
350 ml milk
70g semolina
70g caster sugar
1 tsp vanilla bean paste
1 Midland’s egg
30g salted butter
SyrUp
250ml water
200g white sugar
1 ribbon of lemon rind
1 cinnamon stick
Baklava
250g Woolworths phyllo pastry
100g unsalted butter melted
120g pistachio nuts, finely chopped
METHOD
Custard
Place the milk, semolina, caster sugar and vanilla bean paste into a small saucepan over medium heat.
Whisk continuously until the mixture thickens and becomes smooth.
Immediately whisk in the egg, followed by the butter, stirring until fully incorporated and remove from heat.
Transfer the custard to a shallow dish and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled.
Syrup
Add the water, sugar, lemon peel/rind, and cinnamon stick to a small saucepan.
Bring to the boil over medium-high heat and simmer for about 20 minutes, or until slightly thickened.
Remove from the heat and allow the syrup to cool.
Assemble and bake
Remove the phyllo pastry from the refrigerator and allow it to reach room temperature while still in its packaging.
Preheat the oven to 180°C (fan-forced).
Lay one sheet of phyllo pastry vertically on a clean work surface and brush lightly with melted butter. Layer five more sheets on top, brushing each layer with butter.
Evenly spread the chilled custard over the pastry, leaving a 2 cm border around the edges. Sprinkle the chopped pistachios over the custard.
Starting from the bottom edge, fold the pastry over once. Tuck in the sides to seal, then roll up firmly to form a log.
Place the roll seam-side down on a lined baking tray and brush the top generously with melted butter.
Using a sharp knife, lightly score the top of the roll into eight equal portions. Bake for about 50 minutes, or until crisp and golden brown.
Allow the roll to cool for 15 minutes before slicing along the scored lines.
Serve warm or at room temperature with a drizzle of the cooled syrup.
FAQs
Q: What are baklava rolls?
A: Custard baklava rolls are a Greek-inspired dessert made with flaky phyllo pastry, a smooth custard filling, chopped nuts and fragrant syrup.
Q: What pastry is used for baklava rolls?
A: Baklava rolls are usually made with phyllo pastry, which becomes crisp, golden and flaky when brushed with butter and baked.
Q: How do you stop phyllo pastry from drying out?
Keep phyllo pastry covered while working with it, and handle each sheet gently. This helps prevent tearing and keeps the pastry easy to roll.
Q: Should baklava syrup be hot or cold?
A: For best results, follow the recipe instructions. In this custard baklava rolls recipe, the syrup is cooled before being drizzled over the baked rolls.
Q: What nuts work best in baklava rolls?
A: Pistachios work beautifully in this recipe, adding colour, texture and flavour. Walnuts or almonds are also commonly used in traditional baklava-style desserts.