Melted butter, for greasing
200g block dark chocolate, finely chopped
2 1⁄3 cups pecans, finely chopped
2 tsps ground cinnamon
1⁄2 tsp ground cloves
8 sheets filo pastry
Extra 100g unsalted butter, melted
ORANGE HONEY SYRUP
1 large orange
3⁄4 cup honey
3⁄4 cup caster sugar
3⁄4 cup water
1 vanilla bean, split
Grease a 19cm x 30cm lamington pan with the melted butter.
To make syrup, use a vegetable peeler to peel two x 6cm long strips of rind from orange. Cut away any pith from strips. Squeeze juice from orange. You will need 1⁄2 cup.
Combine rind, juice, honey, sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Add vanilla bean. Bring to boil. Gently boil for about 15 minutes, or until slightly thickened. Remove from heat. Cool.
Meanwhile, place chocolate, pecans, cinnamon and cloves in a large bowl. Stir to combine.
Lay filo on a clean bench with a short end facing you. Cut in half lengthways. Place one piece of pastry on bench with short end facing you. Brush with extra butter. Place 2 tblsps of the filling across end closest to you, leaving 1⁄2 cm border on each side. Fold in sides, then roll tightly to enclose filling. Repeat with remaining pastry, extra butter and filling to make 16 rolls.
Place rolls in prepared pan, in a single layer, without touching. Brush tops with extra butter.
Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown. Remove.8 Pour cooled syrup over hot rolls. Stand for 2 hours before serving.
This recipe originally appeared on New Idea Food