Homemade Baklava Rolls

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By Sneji
January 20, 2023

Today, I will show you how to make baklava rolls. It’s crunchy and sweet and it melts in your mouth. This is the second type of baklava that I have on my blog. Here you can also look at the first one – The Best Honey Baklava.

The Best Honey Baklava

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried!
It’s layers upon layers of butter brushed phyllo dough with cinnamon scented almonds in the middle, and after you bake it, you pour honey syrup all over it for the phyllo to soak up.

I have always loved baklava rolls because it was the only kind that was available in pastry shops when I was little girl. They remind me so much of my childhood, of the carefree feeling you have when you’re young, with no worries in the world.

Homemade baklavas usually didn’t look like this. Also they had a lot more syrup than the one sold in the pastries. The pastry baklava was something we only ate on special occasions which only made it more special and exciting for me to eat when I was young.

There are many varieties of the baklava however there are a few key ingredients  which you can find in any baklava – phyllo dough, butter, nuts and syrup. The rest is up to your preference and fantasy.

For the phyllo dough – I recommend that you buy the thinnest ones you can find. The thinner the better, so when you take a bite it will melt in your mouth.

For the butter – I recommend unsalted butter.

For nuts – The original baklava recipes use pistachios, almonds and walnuts. I used almonds and walnuts. You can also make it with walnuts only. My mother, for example, always makes baklava with walnuts only. It’s once again up to your preference.

For the syrup– In the original recipes, the syrup is boiled for a long time until it thickens and gets a consistency similar to that of the honey. However, I prepared it differently here, as you will see later on, and I was very satisfied with the result.

Today I’m going to show you how to roll your baklava rolls and assemble them so you get them nice and tight.

I brush 2 phyllo sheets with lots of butter so that they don’t stick together and they get crispy when baked. When you bite into the baklava, you will be able to see the different layers of phyllo sheets.

I have shown the way of rolling in the video.

First, I grease one sheet with butter and sprinkle it with nuts. Then I roll it up. I grease the second sheet with butter and roll it around the first one that is already rolled. This way I will get several layers of phyllo sheets that are well baked and separated because we have buttered them well.
Then, I insert a wooden stick inside the roll and I carefully press the ends together towards the middle with my hands, creating folds in the phyllo. Once I am satisfied with the look of the roll, I remove the stick. However, be careful not to make it too tight.

Ingredients

  • 450 g phyllo dough

Filling

  • 100 g walnuts
  • 50 g almonds
  • 1 tsp cinnamon

Syrup

  • 300 ml water
  • 150 g sugar
  • 150 g brown sugar
  • 100 g honey
  • 1 cinnamon stick
  • 1 lemon peel
  • 350 g unsalted butter, melted

Instructions

Syrup

  • In a pot, add the water, sugar, brown sugar, honey, cinnamon stick and lemon peel. Place the pot over medium heat. When the syrup begins to boil, remove the pot from the heat and set it aside to cool down.

Rolls

  • In a food processor, grind the walnuts and almonds. You don’t need to finely grind them but you don’t want to have large pieces because they will rip through the phyllo dough.
  • Add the cinnamon to the nuts and mix.
  • Melt the butter in a saucepan over low heat or in the microwave.
  • Preheat the oven to 160°C (320°F).
  • Spread out the phyllo dough on a clean working surface.
  • Drizzle with melted butter on the first sheet.
  • Spread the nuts over the entire surface.
  • Fold the sheet from below about 4-5 cm, place the wooden stick on the sheet and roll the sheet around it. Set the roll aside or on top of the remaining sheets. Grease the second sheet with butter, put the roll with the wooden stick on top of it and start rolling them together to create one big roll. Do not roll it too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo. Once you’re done making the fold, carefully remove the stick.
  • Brush two baking pans with butter and place in the rolls. When the phyllo sheets run out, drizzle any leftover butter over the rolls.
  • I got 9 rolls (18 sheets).
  • Cut one roll into 4 pieces.
  • Bake for 75 minutes.
  • When ready, remove from the oven and immediately pour the cool syrup over the scorching hot rolls.
  • Allow them to soak up the syrup for at least 30 minutes before serving them.

Bon Appétit!

Baklava Rolls

Servings 36
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients
  

  • 450 g phyllo dough

Filling

  • 100 g walnuts
  • 50 g almonds
  • 1 tsp cinnamon

Syrup

  • 300 ml water
  • 150 g sugar
  • 150 g brown sugar
  • 100 g honey
  • 1 cinnamon stick
  • 1 lemon peel
  • 350 g unsalted butter, melted

Instructions
 

Syrup

  • In a pot, add the water, sugar, brown sugar, honey, cinnamon stick and lemon peel. Place the pot over medium heat. When the syrup begins to boil, remove the pot from the heat and set it aside to cool down.

Rolls

  • In a food processor, grind the walnuts and almonds. You don’t need to finely grind them but you don’t want to have large pieces because they will rip through the phyllo dough.
  • Add the cinnamon to the nuts and mix.
  • Melt the butter in a saucepan over low heat or in the microwave.
  • Preheat the oven to 160°C (320°F).
  • Spread out the phyllo dough on a clean working surface.
  • Drizzle with melted butter on the first sheet.
  • Spread the nuts over the entire surface.
  • Fold the sheet from below about 4-5 cm, place the wooden stick on the sheet and roll the sheet around it. Set the roll aside or on top of the remaining sheets. Grease the second sheet with butter, put the roll with the wooden stick on top of it and start rolling them together to create one big roll. Do not roll it too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo. Once you’re done making the fold, carefully remove the stick.
  • Brush two baking pans with butter and place in the rolls. When the phyllo sheets run out, drizzle any leftover butter over the rolls.
  • I got 9 rolls (18 sheets).
  • Cut one roll into 4 pieces.
  • Bake for 75 minutes.
  • When ready, remove from the oven and immediately pour the cool syrup over the scorching hot rolls.
  • Allow them to soak up the syrup for at least 30 minutes before serving them.

Bon Appétit!

    Video

    Author: Sneji
    Course: Dessert
    Keyword: #baklava, #баклава
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