One roll of phyllo pastry, two amazing recipes – what’s not to love? From savoury to sweet, these simple yet scrumptious dishes will have you making the most of every flaky layer. 

Chicken & broccoli phyllo rolls  

Makes 4

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.    

Ingredients  

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed  

Method 

1. Preheat oven to 180°C.
2. Heat a pan over medium-low heat and add a glug of oil.
3. Add the leeks and fry until softened, about 10 minutes.
4. Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
5. Brush 2 sheets pastry with oil and layer on top of each other.
6. Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
7. Repeat with remaining chicken and pastry, then brush each parcel with oil.
8. Scatter seed and nut sprinkle over rolls.
9. Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.

Compiled by: Sjaan Van Der Ploeg 
Recipes & photographs: Fresh Living Magazine 

Pistachio and rose syrup baklava  

Serves 8-10  

Ingredients 

8-10 phyllo pastry sheets, defrosted
1 Tbsp ground cinnamon
1 large bag (300g) mixed nuts, (we used pistachios, pecans and almonds) finely chopped |
¼ cup dates, finely chopped
½ cup (125ml) melted butter
½ cup sugar
1 cup water
¼ cup orange juice
3 Tbsp rose syrup  

Method  

1. Preheat oven to 170°C.
2. Unroll pastry onto a lightly floured surface and cover with a damp cloth to prevent the pastry from drying out.
3. Combine cinnamon, nuts and dates in a bowl.
4. Brush a large 34x39cm rectangular baking tray with melted butter.
5. Cut phyllo pastry to neatly fit into the tray, making sure none of the edges are overlapping.
6. Place 2 sheets of phyllo into the bottom of the baking tray and brush with melted butter.
7. Sprinkle over about 2-3 Tbsp of the cinnamon nut mixture, spreading evenly.
8. Repeat process with remaining phyllo, nut mixture and melted butter.
9. Using a sharp knife, cut baklava into 4 long rows and then diagonally 9 times to create a diamond shape. Make sure to cut all the way through. 
10. Bake for about 35-40 minutes or until golden and crispy.
11. Meanwhile, combine sugar, water, orange juice and rose syrup in a pot. Reduce the heat and simmer gently for about 10-12 minutes. 
12. Remove baklava from the oven and immediately pour over syrup.
13. Cool completely before serving.

Cook’s note: Make sure to cut all the way through before baking to prevent it breaking once cooked.   

Photography: Zhann Solomons 

Also read: 3 golden rules of pastry