Cereal Chocolate Cakes

Eating cereals in a traditional way with milk has never been my thing. 

I still adore them because they are perfect for breakfast or as an afternoon snack. 

I just happen to prefer them in other form. Also this way they are easy to take with you in a hurry :)

CEREAL CHOCOLATE CAKES

300 g preferred puffed cereal (I used millet but you can use rice, wheat etc.)

200 g chocolate/nut spread of your choice (I used biological hazelnut chocolate)

200 g cream cheese/ricotta

2 teaspoons vanilla sugar

Mix together the chocolate spread, fresh cream cheese / ricotta and vanilla sugar. Add the cereals and mix well. Divide in a muffin tins and put in a fridge for half an hour. Serve with your morning tea or coffee. Keep the cakes always in a cool place and consume in a few days. 

Walnut Baklava Rolls

If I'd have to choose just one favourite pastry it would be too hard but baklava for sure would be in the top three. I have eaten many versions of it from various origins but I can't say which one I like the best.. I love also making baklava at home even though I still have a long way to go before I manage to make it like I wish and prepare the phyllo pastry by my self..

I post here also some photos of amazing mosques of Istanbul, Haga-Sofia and Blue Mosque, which I visited last november. During the five days trip I managed to eat approximately one kilo of baklava..

WALNUT BAKLAVA ROLLS

300-400 g of phyllo sheets
200 g butter
300 g walnuts
85 g (1dl) brown sugar
3 teaspoons cinnamon

Syrup:
125 g (1,5dl) brown sugar
200 ml water
2 teaspoons of lemon juice

Preheat the oven to 180 C.
Crush walnuts and mix it with brown sugar and cinnamon.
Melt the butter. Take a phyllo sheet one by one and butter it all over with a brush. Continue for about 5-7 layers. In the long end of the sheet sprinkle the walnut-sugar-cinnamon mix and start to roll it up. Cut the roll into about 3 cm bites and place them in a square shaped buttered oven pan. Repeat doing the other rolls until you finish the phyllo sheets. Sprinkle some leftover walnuts on top of the rolls.
Bake in the over for about 30 minutes until the colour turns golden brown.
Meanwhile prepare the syrup. Cook the water and sugar in a pan until the texture becomes thicker. In the end add lemon juice.
Remover the pan from the oven and pour the syrup all over the rolls.
Wait for about another 30 minutes and serve with good strong coffee.