Pistachio and Orange Baklava Rolls

Instructions

• 1

  Place the pistachios, ginger, orange zest and salt in a food processor bowl and pulse to form coarse crumbs.

• 2

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 160°C, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 3

  Place the pastry flat on the countertop and cover with a damp towel to prevent it from drying out.

  Tip: Make sure to squeeze out as much water as possible from the towel.
• 4

  Working with one sheet at a time, arrange the pastry vertically on the countertop, with the short side facing you. Brush with some of the butter and sprinkle evenly with 3 heaped tablespoons of the pistachio mixture.

• 5

  Place 2 skewers, end to end, horizontally halfway on the pastry, with the ends sticking out. Fold the pastry in half over the skewers. Roll up the pastry from the fold, using the skewers as a guide. Remove the skewers. Repeat with the remaining pastry.

• 6

  Brush the roasting pan with some of the butter. Place the rolls in the pan, brush with butter and pour any remaining over the rolls.

• 7

  Once preheated, place the pan in the oven and cook for 45 minutes. Meanwhile, make the syrup.

• 8

  Place the sugar, water and orange juice in a saucepan over medium heat and stir until the sugar dissolves. Remove the pan from the heat and set aside to cool.

• 9

  The pastry should be brown and crisp. If not, cook it a little longer.

• 10

  Cut each roll into 6 pieces and return to the pan. Pour the syrup over the baklava and allow to cool and absorb the syrup.

• 11

  Serve drizzled with any syrup from the pan.