Baklava Rolls with Custard
A refined and lighter version of the classic Middle Eastern dessert. Layers of crispy phyllo pastry filled with creamy custard, naturally sweetened with honey instead of sugar. Air-fried to perfection, this elegant dessert offers a light, guilt-free sweetness ideal for Ramadan gatherings and after-iftar indulgence.
Makes
16 pieces
Ingredients
For the Rolls
- 4 sheets of phyllo pastry
- Melted butter or ghee (for brushing)
For the Custard Layer
- 3 cups milk
- 3 Tbsp Foster Clark’s custard powder
- 1 tsp Foster Clark’s vanilla essence
- Natural honey (can be replaced with artificial sweetener)
For Serving
- Ground pistachios
- Natural honey
Instructions
Prepare the custard
- In a saucepan, whisk together the milk and custard powder until dissolved.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat and add the vanilla and honey, mixing well.
- Pour the custard into a bowl, cover the surface with plastic wrap, and let it cool.
- Once cooled, beat with a whisk or mixer until smooth and creamy.
- Transfer into a piping bag for filling.
Prepare the roll
- Cut the phyllo sheets into strips about 6 cm wide.
- Lightly grease the metal tubes used for rolling, then brush each strip very lightly with melted butter.
- Wrap the strips gently around the tubes and place in the air fryer on bake mode at 160°C for 5 minutes or until golden and crisp.
- Let them cool slightly on a wire rack before carefully removing.
Fill and Serve
- Pipe the creamy custard into each roll, drizzle with honey, and sprinkle with ground pistachios.
Foster Clark’s Tip
You can replace the custard with Foster Clark’s muhallabia mix for a traditional flavour with the same creamy texture.
Made with
