Roasted apple and pecan baklava scrolls
Dimitra's Dishes · ♥ 678 likes · 8.7K views · 9 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb apples
- 3 stick butter
Peel and core the apples and slice them on the thicker side.
- 2 tbsp brown sugar
Toss the apple slices with two to three tablespoons of the melted butter, the brown sugar and the cinnamon until coated.
- 1 tsp ground cinnamon
Divide the apples between two baking pans and roast at 400 degrees Fahrenheit or 200 degrees Celsius for 20 minutes, rotating the trays halfway through.
- 2 cup granulated sugar
- 1½ cup water
- ½ whole lemon
- 1 whole cinnamon stick
In a saucepan combine the granulated sugar, water, lemon or clementine juice and the cinnamon stick, and cook over the stovetop until it boils and the sugar dissolves.
- ½ cup honey
- 1 tsp pure vanilla extract
Turn off the heat, stir in the honey and the vanilla, and set aside to cool completely.
- 290 g pecans
Chop the pecans in a food processor in two batches until finely chopped but not powdered.
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
Stir the cinnamon and ground cloves into the chopped pecans.
- 1 lb filo
Roughly chop the cooled apples on a cutting board and keep them in a separate bowl from the nuts.
Spread half the apple filling over one stack, then half the pecan filling over the apples, and roll it up tightly. Repeat with the second stack.
Stand the scrolls in a baking pan and pour the remaining melted butter over them.
Bake at 325 degrees Fahrenheit or 160 degrees Celsius for about an hour, up to an hour and a half, until deeply golden.
Pour the cooled syrup over the scrolls as soon as they come out of the oven and let them sit until they reach room temperature and absorb the syrup.
Syruping and serving
Variation: bake them in muffin tins, or in two pans with space between them, for scrolls that are crisp all around.