Hoda's Baklava Cinnamon Rolls

This delicious Greek-Danish fusion pastry is sure to please the whole family! By using Wild Nectar's Raw Honey, Hoda was able to unlock an all new level of flavour with hints of citrus from our Orange Blossom range. Give them a try and make sure to tag us on instagram with your wonderful creations!

The Ingredients:
For the Dough:
  • 15g plain flour (tangzhong)
  • 75g milk (tangzhong)
  • 100g milk
  • 7g dry yeast
  • 280g plain flour
  • 30g white sugar
  • 1 tspn cardamom
  • 1 egg
  • 50g butter (room temperature)
For the Baklava Filling:
For the Honey Icing:
The Method:
  1. Cook the water and flour for 15 minutes together for the tangzhong. Once its creamy, set it aside to cool.
  2. Combine all the dough ingredients except the butter in a mixer attached with a hook attachment. Add the butter in two lots until well combined. Keep mixing for 7 minutes until nice and smooth. Proof in a warm place for 1 hour. Roll out to 5mm thickness
  3. Combine baklava filling mixture in a bowl and spread evenly on the dough, top with extra chopped pistachios. Roll it tightly into a log and cut into 6 even pieces.
  4. Place them in a baking tray and proof for 45 minutes.
  5. Bake at 180C for 20-25 minutes. Once out of the oven cool slightly and top with the honey icing, chopped pistachios and rose petals.

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