Chocolate baklava rolls with nuts

Name: Chocolate baklava rolls with nuts
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 100 g Pistachio kernels; 100 g Walnut kernels; 1 pack of Filo/Yufka dough; 70 g Butter; 100 g Dark chocolate; 2 TABLESPOONS + 160 g sugar, cinnamon; 7-10 Tbsp grated peel and juice from 1⁄2 organic orange; 90 g liquid honey

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

100 g Pistachio kernels
100 g Walnut kernels
1 pack of Filo/Yufka dough
70 g Butter
100 g Dark chocolate
2 TABLESPOONS + 160 g sugar, cinnamon
7-10 Tbsp grated peel and juice from 1⁄2 organic orange
90 g liquid honey

Directions

1
Roast pistachios and walnuts in a pan without fat. Take them out and let them cool down. Let the dough rest in the pack at room temperature for about 10 minutes. Melt butter. Spread a rectangular ovenproof dish (approx. 25 x 20 cm) with some melted butter.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Break dark chocolate into pieces for the filling. With roasted nuts, 2 tablespoons of sugar, 1⁄2 TL cinnamon and orange zest finely grind in the universal chopper.
3
Roll out the dough sheets. Place 3 sheets on top of each other, brushing each thinly with melted butter (1 sheet of dough is not needed). Spread the filling on each of the 3 pastry sheets thus created, leaving an approx. 3 cm wide edge on the long sides.
4
Roll up from one long side at a time. Carefully cut each roll into 8 pieces with a sharp knife and place them close together in the greased form. Rest
5
Bake in a hot oven for 20-25 minutes until golden brown and crispy.
6
Meanwhile, for the orange syrup, heat 160 g sugar, honey, orange juice and 160 ml water in a pot at low heat and stir until the sugar has dissolved. Bring to the boil and boil down over low heat for about 15 minutes.
7
Take the baklava out of the oven and pour the hot syrup over it. Let it cool down for at least 3 hours.