Chocolate & orange baklava rolls

PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 14

170g dark orange chocolate, chopped finely

220g roasted skinned hazelnuts, chopped finely

14 sheets fillo pastry

125g butter, melted cooking oil spray

SYRUP

1 medium orange (240g)

¾ cup (165g) caster sugar

¼ cup (90g) honey

1 To make the Syrup, using a peeler, remove rind from the orange. Squeeze orange; you need 2 tablespoons juice. Place sugar, honey, orange rind and juice, and ¾ cup (180ml) water in a medium saucepan over medium heat; cook, stirring, without boiling until sugar dissolves. Bring to the boil. Reduce heat to low; cook, without stirring, for 10 minutes or until thickened slightly. Remove from heat. Cool.

2 Combine chocolate, hazelnuts and ¼ cup (60ml) of the cooled Syrup in a medium bowl.

3 Lay a sheet of fillo pastry on a work surface. Cover remaining sheets with a damp tea towel to prevent drying out. Brush pastry lightly with melted butter. Fold in half lengthways, brush with more butter. Fold in half crossways to form a 14cm x 22cm rectangle. Spoon 2 tablespoons chocolate mixture on a short edge of pastry,

3cm up from the bottom edge in a 6cm log shape. Fold bottom edge of pastry over filling, roll over once; fold in the sides, then continue rolling to enclose the filling.

4 Repeat step 3 with remaining pastry sheets, melted butter and chocolate mixture to make 14 baklava rolls in total.

5 Line a shallow 22cm x 30cm oven pan or dish with baking paper. Spray a 4-hole (2-tablespoon) sausage roll maker with oil; turn machine on.

6 Place four baklava rolls, seam-side down, in holes; brush tops with more butter. Close lid; cook for 5 minutes. Carefully turn rolls over. Close lid; cook for a further 5 minutes or until golden. Transfer rolls to lined oven tray. Turn machine off for 5 minutes to cool slightly. Repeat cooking in batches with remaining baklava rolls and butter.

7 Reheat remaining syrup over medium heat. Pour hot syrup over baklava rolls in pan; turn to coat. Cool completely before cutting. Garnish with the orange rind from the syrup if you like.