Making the BEST Baklava Rolls, Thrift Store Finds & Seedling Updates // Dirt and Dish

Описание: Baklava Rolls
Syrup:

2 1/2 cups sugar
2 cups water
1 cinnamon stick
4 whole cloves
2 2-3” slices lemon peel
1 Tbsp lemon juice
2 tsp rose water

In a medium saucepan combine the sugar, water, cinnamon stick, cloves and lemon peel. Turn heat to high and stir constantly until the mixture boils. Boil for 3-4 minutes. Remove from heat, add the lemon juice, stir then add the rose water. Stir to combine and allow the syrup to cool to room temperature.

Nut Mixture:

3 cups finely chopped walnuts (or your choice of nuts)
2 Tbsp ground cinnamon

In a medium bowl mix ingredients until evenly combined. Set aside.


1 Box phyllo dough #7 (I prefer the Apollo brand) thawed.
3 sticks butter (salted or unsalted is fine) melted
Pastry brush

Assembly:

Preheat oven to 350º. On a clean sturdy surface lay out 2 sheets of the phyllo dough. Generously brush the entire top sheet with butter, making sure to get the corners and edges.

Add 3 Tbsp of the nut mixture on the short side of the sheet in a straight line leaving 1 inch space on the sides. Gently fold the sides then the top over by about 1 inch. Brush the sides and top with more butter, drizzling a little over the nut mixture.

Starting from the ends, gently begin to roll the phyllo dough over the nut mixture and continue rolling until the the seam side is on the bottom. (Don’t roll it to tightly, just let it roll over itself as you guide it). Place the roll seam side down in an un-greased baking dish. Repeat the steps until all the phyllo dough is used.

Using a sharp knife cut the rolls into thirds (or whatever size you prefer) making sure to cut through all the way to the bottom. Brush the tops of the rolls with more butter then pour the remaining butter over all the rolls. Place into a preheated oven for 30-45 minutes or until light golden brown. Remove from the oven. Remove all aromatics from the syrup and immediately pour all of the cooled syrup over the hot baklava rolls. Allow the rolls a few hours to cool and soak up the syrup. Serve with a strong coffee, espresso or beverage of your choice.

To store the baklava rolls, you can cover them in the pan with foil or plastic wrap leaving a little area exposed on both sides to allow for airflow or in a Tupperware with the lid slightly ajar. Do not sore them in the refrigerator, the cool temperature tends to soften the phyllo dough.

Disclaimer: These are the best baklava rolls.... in my opinion!

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