Choc-Pecan Baklave Rolls With Orange Honey Syrup

Step 1: Grease a 19cm x 30cm lamington pan with melted butter.

Step 2: To make the syrup, use a vegetable peeler to peel two 6cm long strips of rind from the orange and then cut away any pith from the strips.

Step 3: Squeeze half a cup of juice from the orange and combine rind, juice, honey, sugar and water in a medium saucepan and stir over a low heat until sugar is dissolved and then add vanilla, bean and bring to the boil and gently boil for 15 minutes, or until slightly thickened and then remove from the heat and cool.

Step 4: Meanwhile, place chocolate, pecans, cinnamon and cloves in a large bowl and stir to combine.

Step 5: Lay filo on a clean bench with short end facing you and cut in half lengthways.

Step 6: Place one piece of pastry on bend with short end facing you and brush with extra butter and place 2 tablespoon of the filling across end closest to you, leaving 5mm border on each side and then fold in sides, then roll tightly to enclose filling and repeat with remaining pastry, extra butter and filling to make 16 rolls.

Step 7: Place rolls in prepared pan, in a single layer, without touching and brush top with extra butter and cook in a 180C oven for 25 to 30 minutes or until golden brown.

Step 8: Remove and pour syrup over hot rolls and then let stand for 2 hours before serving.

Step 9: TIPS - after removing the first piece of pastry from the stack, cover the rest with a dmap tea towel. Rolls can be made up to 3 days ahead. Store, covered, in syrup in the fridge and remove 1 hour before serving.