Baklava roll-up
Serves: 10
Prep time: 35 minsTotal time: 
Recipe photograph by Mike English
Baklava roll-up
Bake Off star, Liam Charles, has taken all the sweet, nutty flavours of Baklava and rolled them up into this fabulous showstopping dessert
Serves: 10
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
581Kcal
Fat
37gr
Saturates
20gr
Carbs
48gr
Sugars
31gr
Fibre
1gr
Protein
12gr
Salt
0.6gr
Liam Charles
Liam Charles won everyone over with his cheeky personality when he starred on 2017's Great British Bake Off. Since then he's written a book, Cheeky Treats (Hodder, £20), had his own baking show on Channel 4 and co-hosted Bake Off: The Professionals.
See more of Liam Charles’s recipes
Liam Charles
Liam Charles won everyone over with his cheeky personality when he starred on 2017's Great British Bake Off. Since then he's written a book, Cheeky Treats (Hodder, £20), had his own baking show on Channel 4 and co-hosted Bake Off: The Professionals.
See more of Liam Charles’s recipes
Ingredients
For the Swiss roll
- 6 large eggs
- 175g golden caster sugar, plus extra to dust
- 175g self-raising flour
- finely grated zest of 1 orange
- 50g unsalted butter, melted and cooled
For the filling
- 50g walnuts
- 50g pistachios
- 250g mascarpone cheese
- 250g full-fat soft cheese
- 75g icing sugar, sifted
- ½ tsp ground cardamom (from about 12 pods)
- 2 tbsp clear honey, plus extra to drizzle
- ½ tsp orange extract (or orange flower water to taste)
- 100ml double cream
To decorate
- 1 large or 2 small sheets of filo pastry
- 15g unsalted butter, melted
Step by step
Get ahead
Leftovers keep for a day in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 24 x 33cm Swiss roll tin and a large baking tray with baking paper.
- Whisk the eggs and sugar together in a bowl using an electric mixer, until light, fluffy and thick. Fold in the flour and orange zest, plus a pinch of salt. Take your time with the folding – you don’t want to knock all the air out of the sponge. Fold in the melted butter.
- Gently tip the cake mixture into the Swiss roll tin, spread evenly and bake for 12-15 minutes, or until pale but springy. Leave in the tin to cool a little on a wire rack.
- Meanwhile, place the filo pastry on the lined baking tray, and brush lightly with the melted butter. Bake for 5 minutes until crisp, then remove from the oven and leave to cool. Break up into shards, ready to use.
- Lay out a sheet of baking paper on the work surface and dust with golden caster sugar, then turn out the cake onto the paper. Remove the paper from the base of the cake, and use the sugared paper to help roll it, from a short end. Leave to cool.
- Tip the walnuts and pistachios into the used Swiss roll tin and roast in the oven for 6-8 minutes, stirring halfway. Remove and leave to cool. Blitz to fine crumbs using a food processor, or chop finely by hand.
- Measure the mascarpone, soft cheese, icing sugar, cardamom, honey and orange extract into a bowl and beat until slightly thicker. Add the cream and whisk until it holds its shape.
- Unroll the cooled Swiss roll and spread most of the cream mixture onto the sponge, then sprinkle with most of the nuts and filo pastry shards. Re-roll the sponge and place on a serving plate with the seam side down.
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Spoon the remaining flavoured cream into a piping bag with a decorative nozzle, and pipe swirls on top. Finish with the remaining nuts, pastry shards and a drizzle of honey.
Recipes adapted from Cheeky Treats by Liam Charles (Hodder, £20)
