Pecan Pie Maple Baklava Rolls
Turkish baklava's flaky filo meets American pecan pie's maple and brown sugar, rolled into crisp, nutty little cigars.
Method
Put the maple syrup, brown sugar and water in a small pot, stir on medium heat until the sugar dissolves, then let it bubble gently at the edges for . Turn off the heat, stir in the vanilla and let it cool to room temperature. Maple syrup turns hard if reduced too far, so stop as soon as it is slightly thicker.
Add in this stepMaple syrup 100 mlBrown sugar (syrup) 50 gWater 50 mlVanilla extract ½ tsp
medium heatPreheat the oven to 175 °C and melt the butter in the microwave or a small pan. Toast the pecans in a dry frying pan on medium-low heat for , shaking often, until fragrant and a shade darker, then tip them out to cool. They burn quickly, so stay with the pan. Finely chop the cooled pecans and mix with the brown sugar, cinnamon and salt. Keep some pecans aside for the garnish.
Add in this stepUnsalted butter 90 gPecans 102 gBrown sugar (filling) 2 tbspGround cinnamon ½ tspFlaky salt 1 pinch
medium-low heatLay one filo sheet with a long side facing you, brush with melted butter, lay a second sheet on top and brush again. Scatter one portion of the pecan filling over the third nearest you and roll up tightly from that side into a log. Repeat with the remaining filo. Cut each log into 4 pieces and pack them seam side down, snugly, in a buttered 20×15 cm tin.
Add in this stepFilo sheets (about 30×40 cm, thawed) 4
Brush the tops with the rest of the butter and bake on the middle shelf (oven) for , until deep golden all over and the layers at the ends look dry and crisp.
ovenSpoon the cooled maple syrup evenly over the hot rolls and sprinkle with the reserved pecans, chopped. Leave uncovered at room temperature for so the syrup soaks in before serving.
Add in this stepPecans 18 g
Cook's tip
Roll firmly and place the seams down, or the rolls will unwind in the oven. Walnuts work well instead of pecans. A scoop of vanilla ice cream on the side makes it taste just like pecan pie.
Cooking it at camp
It needs an oven, so bake it at home and bring it along; in an airtight box it stays crisp for 2–3 days at room temperature. At camp you can bake it in a Dutch oven with coals underneath and on top, but pour the maple syrup on only after baking, as it scorches easily.