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Oro Baklava

Crisp, golden and decadently layered, these Oro Baklava Rolls offer a modern twist on a beloved classic. Delicate sheets of phyllo pastry are brushed with melted margarine, filled with rich Famasons Oro Spread and sprinkled with Famasons Oro Crumble, then rolled and gently scrunched to create a beautifully textured finish.

Baked until perfectly golden and flaky, the hot pastry is soaked in a lightly spiced syrup infused with a hint of coffee essence, adding depth and a subtle aromatic sweetness. The result is a perfectly balanced bite — crisp on the outside, soft and syrupy within, with a nutty, indulgent centre.

All red text ingredients are available from Famasons

Yield: 70 Baklava

Ingredients:

Syrup
125 g  Water, room temperature
50 g  Sugar, white, granulated
2 ml  Coffee essence
Baklava:
500 g  Phyllo pastry (preferably fresh)
450 g  Famasons Oro Spread
200 g  Famasons Oro Crumble
300 g  Yellow Mastercraft Margarine, melted
Method:
    1. Collect all the ingredients from storage.
    2. Preheat the oven to 180 °C
    3. Grease a 32 cm x 24 cm baking pan with margarine
Syrup:
  1. Place the water and sugar in a saucepan over medium Mix to dissolve the sugar.
  2. Once the syrup is boiling, boil for 5 minutes.
  3. Remove from the heat, add in the coffee essence and allow to cool.
Baklava:
    1. Place 1 piece of phyllo pastry on a clean working Ensure to keep the rest of the phyllo pastry under a damp cloth.
    2. Brush the first piece of phyllo pastry with the melted margarine.
    3. Place another piece of phyllo pastry on top and brush with melted margarine.
    4. Spread the Famasons Oro spread on ¼ of the phyllo pastry.
    5. Sprinkle the Famasons Oro Crumble on top of the spread.
    6. Fold the 2 sides inwards by 1 cm each.
    7. Place a dowel stick on the edge of the phyllo pastry with the spread.
    8. Tightly roll the pastry on the dowl stick.
    9. Once all the pastry is rolled, carefully scrunch both sides of the rolled phyllo inwards to scrunch it. Do not squeeze the pastry, just push it.
    10. Carefully push the phyllo pastry off the dowl stick into the prepared baking pan.
    11. Repeat until the baking pan is full, there should be 14 rolls.
    12. Cut the tray of baklava to make 3 cm pieces, 5 pieces per roll.
    13. Pour the rest of the melted butter in between all the creases and over the top of the baklava.
    14. Bake in the oven for approximately 20-25 minutes until the phyllo is golden brown and crispy.
    15. Once the phyllo is baked, remove from the oven and immediately pour the cold syrup over the top of the hot baklava.
    16. Allow to cool.
Storage:
    1. Store in an airtight container at room temperature for up to 3 days.
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