Choc-pecan Baklava Rolls with Orange Honey Syrup

Makes 16, Prep 50 mins, Cook 30 mins

Melted butter, for greasing 200g block dark chocolate, finely chopped 2¹⁄³ cups pecans, finely chopped 2 tsps ground cinnamon ½ tsp ground cloves 8 sheets filo pastry Extra 100g unsalted butter, melted

ORANGE HONEY SYRUP 1 large orange ¾ cup honey ¾ cup caster sugar ¾ cup water 1 vanilla bean, split

1 Grease a 19cm x 30cm lamington pan with the melted butter. 2 To make syrup, use a vegetable peeler to peel two x 6cm long strips of rind from orange. Cut away any pith from strips. Squeeze juice from orange. You will need ½ cup. 3 Combine rind, juice, honey, sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Add vanilla bean. Bring to boil. Gently boil for about 15 minutes, or until slightly thickened. Remove from heat. Cool. 4 Meanwhile, place chocolate, pecans, cinnamon and cloves in a large bowl. Stir to combine. 5 Lay filo on a clean bench with a short end facing you. Cut in half lengthways. Place one piece of pastry on bench with short end facing you. Brush with extra butter. Place 2 tblsps of the filling across end closest to you, leaving ½ cm border on each side. Fold in sides, then roll tightly to enclose filling. Repeat with remaining pastry, extra butter and filling to make 16 rolls. 6 Place rolls in prepared pan, in a single layer, without touching. Brush tops with extra butter. 7 Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown. Remove. 8 Pour cooled syrup over hot rolls. Stand for 2 hours before serving.