Cream & Pistachio Baklawa Rolls

Updated at: Thu, 17 Aug 2023 03:17:35 GMT

Step 1

Make the eshta first as that needs to cool and thicken up in the fridge. In a non-stick pot off the heat, whisk together milk and cornstarch until it has melted through. Place the pot on medium heat and keep whisking until thickened, which should take only a few minutes.

Step 2

Once thickened, add a can of thickened cream (or sometimes called table cream) and whisk it through for a few minutes.

Step 3

Take the pot off the heat and whisk in orange blossom water and rose water. Pour it out while still hot into a heat proof dish and cover the top with plastic wrap (as to not develop a thick film on top). Set it in the fridge for a few hours to cook and to thicken up even more.

Step 4

Preheat oven to 325 F.

Step 5

Using one phyllo sheet at a time (cover the rest with a kitchen towel), crinkle it and fold it in half (as per the video). On the bottom half add a tablespoon of the prepared eshta and about a teaspoon of the crushed pistachios. Roll it up tightly starting at the bottom going all the way to the top.

Step 6

Set each roll aside in a small, greased baking dish (with the melted butter) and immediately brush each roll with butter as you work on each one. This is important as the phyllo can dry out quickly. Line them up tightly.

Step 7

Bake for 30-40 minutes (depending on your oven) until golden and crunchy on top. Immediately pour over the prepared atter while hot. Sprinkle over crushed pistachios while hot so they can stick.

Step 8

Let it cool completely uncovered and they are best served the same day while crunchy.

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