0 servings
AuthorMyHorioDifficultyIntermediateBaklava rolls offer a different presentation compared to the traditional square or diamond-shaped baklava pieces. The rolling technique provides a visually appealing and convenient way to enjoy the delicious flavors of baklava in a more portable and bite-sized form. These rolls are a delightful treat enjoyed in Greek households everywhere and are often served during special occasions or festive celebrations.
To make baklava rolls:
Thaw frozen phyllo in fridge overnight.
Remove phyllo from fridge an hour before making baklava rolls.
Syrup
Combine sugar and water in a medium pot over medium-high heat.
Bring to a boil, add cinnamon powder, and reduce to a simmer.
Cook for a few minutes until syrup thickens slightly, approximately five minutes.
Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.
Butter a large 11 x 17 inch (28 x 43 cm) baking dish with melted butter.
Preheat oven to 350 F (180 C).
Pulse walnuts, almonds, ¼ cup sugar, and cinnamon in food processor until finely chopped. Set aside.
Cut your phyllo vertically into three equal strips. Take two strips of phyllo and, using a pastry brush, drip some melted butter on the top layer. No need to butter both.
Cover the rest of the phyllo with a towel to prevent drying.
Sprinkle one tablespoon of the nut filling over the phyllo, avoiding the sides if possible.
Fold the bottom of the two phyllo sheets up a bit and then fold the two sides in. Now roll up your your phyllo similar to how you'd roll up a burrito. Place the roll seam down in the buttered pan. Repeat this process until the pan is full of baklava rolls.
Brush the tops of your baklava rolls with melted butter and sprinkle with any remaining nut mixture.
Pour remaining melted butter (but not the white milk at the bottom) evenly over the top of the baklava.
Bake for 45 - 50 minutes, or until a deep golden brown.
Pour the cooled syrup over the hot baklava and let it soak in for three or four hours before serving.
Store covered at room temperature.
Enjoy!
Ingredients
Directions
To make baklava rolls:
Thaw frozen phyllo in fridge overnight.
Remove phyllo from fridge an hour before making baklava rolls.
Syrup
Combine sugar and water in a medium pot over medium-high heat.
Bring to a boil, add cinnamon powder, and reduce to a simmer.
Cook for a few minutes until syrup thickens slightly, approximately five minutes.
Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.
Butter a large 11 x 17 inch (28 x 43 cm) baking dish with melted butter.
Preheat oven to 350 F (180 C).
Pulse walnuts, almonds, ¼ cup sugar, and cinnamon in food processor until finely chopped. Set aside.
Cut your phyllo vertically into three equal strips. Take two strips of phyllo and, using a pastry brush, drip some melted butter on the top layer. No need to butter both.
Cover the rest of the phyllo with a towel to prevent drying.
Sprinkle one tablespoon of the nut filling over the phyllo, avoiding the sides if possible.
Fold the bottom of the two phyllo sheets up a bit and then fold the two sides in. Now roll up your your phyllo similar to how you'd roll up a burrito. Place the roll seam down in the buttered pan. Repeat this process until the pan is full of baklava rolls.
Brush the tops of your baklava rolls with melted butter and sprinkle with any remaining nut mixture.
Pour remaining melted butter (but not the white milk at the bottom) evenly over the top of the baklava.
Bake for 45 - 50 minutes, or until a deep golden brown.
Pour the cooled syrup over the hot baklava and let it soak in for three or four hours before serving.
Store covered at room temperature.
Enjoy!