A TASTE OF TURKEY

BAKLAVA ROLLS

MAKES 16

PREPARATION: 20 MIN

COOKING: 35-40 MIN

BAKLAVA

50g almonds
125ml (½c) sunflower seeds
60ml (¼c) sesame seeds
30ml (2T) brown sugar pinch of salt
125ml (½c) melted butter
250g phyllo pastry

SYRUP

juice and grated zest of 1 orange
60ml (¼c) lemon juice
125ml (½c) sugar

TO FINISH

grated zest of 1 orange
icing sugar for garnish

Preheat the oven to 190°C. Grease a 20cm cake tin with non-stick spray and line the bottom with baking paper.

1 Baklava Toast the almonds and sunflower seeds in a dry pan until light brown, remove and set aside. Toast the sesame seeds in the same pan until they start discolouring, then remove and add to the almond mixture. Set aside to cool completely.

2 Transfer the almond mixture to the bowl of a food processor and pulse until roughly ground. Transfer to a mixing bowl and add the sugar and salt, then mix thoroughly.

Brush butter on a sheet of phyllo