Thursday, June 13, 2024

Let’s Go Pink | Alby Hailes – Blood orange baklava scrolls

If you’ve missed hosting the Pink Ribbon Breakfast in May you can still do it in the month of June and July.

We’ve got some inspiration from culinary wizards to help you host Pink Ribbon Breakfast, Breast Cancer Foundation NZ’s largest annual fundraiser.

RECIPE: Blood orange baklava scrolls

Blood Orange Baklava Scrolls.

These pillowy vegan scrolls play off the flavours of baklava with walnuts, pistachios and orange blossom in the filling. The glaze is made with blood orange juice, which gives it a beautiful natural pink colour – perfect for serving as part of a Pink Ribbon event.

The beauty of this recipe is that the dough can be made the day prior and refrigerated overnight – this speeds things up on the day with just a quick assembly, proof, bake and glaze needed.

Hands-on time: 40 minutes Total time: 2 hours 15 minutes (plus overnight proof)
Makes: 12 scrolls

Tangzhong Starter
  • 30g high grade flour
  • 100ml non-dairy milk (oat, almond or soy)
  • 400g high grade flour
  • 50g soft brown sugar
  • finely grated zest of
  • ½ blood orange
  • ½ tsp ground cardamom
  • 5g sea salt
  • 1 sachet (8g) instant dried yeast
  • 200ml non-dairy milk (oat, almond or soy), heated until just warm
  • 75ml olive oil
Baklava Filling
  • 75g walnuts
  • 50g pistachio kernels
  • 75g soft brown sugar
  • 75g tahini
  • 30ml olive oil finely grated zest of
  • ½ blood orange
  • 1 tbsp orange blossom water
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
Blood Orange Glaze
  • 175g icing sugar, sifted
  • 2 tbsp blood orange juice
  • 2 tsp orange blossom water
  • 20g pistachio kernels, roughly chopped
  • 20g walnuts, roughly chopped

Make the dough the night before serving.

First make the tangzhong starter. Place the flour and milk in a small saucepan and whisk until smooth. Cook over medium heat for a few minutes, stirring regularly, until a thickened paste is reached. Transfer the tangzhong to a small bowl and leave to cool at room temperature.

For the dough, in a large bowl, whisk together the flour, sugar, orange zest, cardamom, salt and yeast (do not place the yeast directly on top of the salt when adding to the bowl). Make a well in the centre, add the tangzhong starter, milk and olive oil, and mix to form a soft dough. Tip the dough out onto a clean work surface and knead for 10-15 minutes until the gluten has developed and the dough is smooth and elastic; the dough will stick to your hands initially but try not to use any extra flour while kneading. Lightly oil the mixing bowl, form the dough into a ball and return to the bowl. Cover the bowl with cling film and refrigerate overnight.

The following morning, preheat the oven to 160°C fan-forced (or 180°C conventional). Grease and line a large rectangular baking tin (approx. 23 x 33cm) with baking paper. Remove the dough from the fridge (it should be puffed up and doubled in size) and leave to come to room temperature for 5 minutes.

To prepare the filling, place the walnuts and pistachios in a single layer on a baking paper-lined oven tray. Bake for 8 minutes until lightly roasted. Remove from the oven, transfer the nuts to a food processor and pulse a couple of times until finely chopped (or you can finely chop by hand). Transfer to a medium bowl, add the brown sugar, tahini, olive oil, orange zest, orange blossom water, cardamom, cinnamon and salt. Mix together until evenly combined to form a runny paste.

To make the scrolls, remove the dough from the fridge, punch down the dough to remove the air and tip out onto a lightly floured surface. Roll out the dough into a large rectangle, approx. 30cm x 50cm in width/length. Spread the filling evenly over the dough. With the long side facing you, roll the dough into a tight log, slice off the ends to neaten, and slice into 12 equal pieces. Carefully place your scrolls in the prepared baking tin, cut side up and evenly spaced apart, so they are almost touching. Cover loosely with a tea towel and leave for 1 hour in a warm place until risen and touching each other to fill the tin. Once risen, bake the scrolls for 25-30 minutes until golden brown.

To make the glaze, in a bowl whisk together the icing sugar, blood orange juice and orange blossom water to form a smooth, thick glaze. Place the chopped pistachios and walnuts on a baking tray and toast in the oven for 5 minutes, until golden brown.

To serve, remove the scrolls from the oven and leave to cool for 5 minutes. Spoon the glaze over the warm scrolls and sprinkle with the toasted pistachios and walnuts. Serve warm.

Note: While the scrolls are best eaten fresh, they can be made in advance and stored in an airtight container for 2 days. Before serving, reheat in a low temperature oven or microwave. Always serve warm.

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