Cream-Filled Baklava Rolls – Cream Baklava Rolls Recipe – Cooking Tutorial

Cream-Filled Baklava Rolls – Cream Baklava Rolls Recipe – Cooking Tutorial

Cream-filled baklava rolls are among the most luxurious and delicious types of desserts. They’re easy to prepare, have a rich flavor, and are sure to impress your guests.

---

Ingredients for Cream Baklava Rolls:

 

• 1 package of filo pastry sheets (baklava dough)

• ¼ cup of vegetable oil (for brushing the sheets)

• 1 cup of chopped pistachios

• 2 cups of sugar syrup (see how to prepare below)

• 2 liters of vegetable oil (for deep frying)

For the Cream Filling:

• 2 cups of milk

• Slightly less than ½ cup of cornstarch

• 1 tablespoon of orange blossom water

• ½ cup of qishta (clotted cream or thick cream)

• ¼ cup of sugar

---

How to Prepare Cream-Filled Baklava Rolls:

1. Start with the Sugar Syrup:
   In a saucepan, add 2 cups of sugar and 4 cups of water. Stir gently and place over low heat.
   Once it begins to boil, add ¼ teaspoon of lemon juice. Let it simmer for 2 minutes, then remove from heat and let it cool completely.

2. Prepare the Cream Filling:
   In a saucepan, combine the milk, cornstarch, and sugar. Stir until the cornstarch dissolves.
   Add a few drops of orange blossom water, and place the mixture over low heat.
   Keep stirring continuously until the mixture thickens to a consistency suitable for filling.
   Remove from heat, add the qishta (clotted cream), mix well, and set aside to cool.

3. Prepare the Sealing Paste:
   In a small bowl, mix 1 tablespoon of flour with a few drops of water to make a smooth, liquid paste.
   This will be used to seal the edges of the rolls during wrapping.

4. Assemble the Rolls:
   Make sure the filo dough is at room temperature. Take it out of the fridge about two hours before use.
   Gently spread the filo sheets and brush them lightly with oil.
   Cut the sheets into long rectangular strips.
   Place a small amount of cream filling at one end of each strip, fold the edge over, and roll into a tight log.
   Seal the edge with the flour paste to keep it from opening during frying.
   Repeat the process until all the filling and dough are used.

5. Fry the Rolls:
   Heat the vegetable oil in a deep frying pan over medium heat.
   Once the oil is hot, carefully drop the filled baklava rolls into the oil.
   Fry until golden, flipping them as needed to ensure even browning.
   Remove from the oil and drain on paper towels.

6. Dip in Syrup:
   While the rolls are still hot, immediately place them in the cold sugar syrup (or vice versa: cold rolls in hot syrup).
   Gently turn them in the syrup to ensure they absorb it well.
   Remove and place on a serving plate.

7. Garnish and Serve:
   Sprinkle chopped pistachios over the top and serve.

---

These delightful cream-filled baklava rolls are best enjoyed fresh and slightly warm.