Baklava Rolls
Baklava Rolls are made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
Ingredients
- 2 cups Your favorite mixed nuts, chopped, equally measured (I used peanuts, almonds, pecans, cashews and pistachios)
- 2 pinches Cinnamon
- 1 pinch Nutmeg
- 1 box Phyllo pastry
- 1 cup Salted butter melted
Sugar Mixture
- 1 1/2 cups Brown sugar
- 1 1/2 cups White sugar
- 3 cups Water
Instructions
- Preheat oven to 350 degrees Celsius. Brush a big baking pan with butter and set aside. This is where all the baklava rolls will be placed for baking later.
- Thaw the phyllo pastry. Make sure the chopped nuts mixture is ready before opening the box of phyllo pastry or lay all the sheets flat and cover with a clean damp cloth as it dries up quickly.
- Combine the chopped nuts, nutmeg and cinnamon in a bowl. Mix well and set aside.
- Sugar mixture: In a saucepan, dissolve the brown sugar and white sugar in 3 cups of water. Cook over low heat until the mixture thickens like pancake syrup.
- Pour about ½ cup of the sugar mixture over the chopped nuts and mix well.
- Get two sheets of phyllo pastry and lay on a flat surface. Brush the edges of the lower part of the phyllo sheets with melted butter.
- Spoon about 2 to 3 tablespoons of chopped nuts and put on the lower part phyllo sheets forming a line.
- Brush with butter while rolling the pastry.
- Repeat Steps 6 to 8
- Line all the rolled baklava on the baking pan and brush lightly with butter. Cut into diagonal bite sizes about 2 inches in length
- Bake in the oven for 10-20 minutes until lightly golden.
- Drench the baklava rolls in the syrup then remove and place on a serving dish. Let it cool and serve.
Notes
Tip: Open the box of phyllo pastry once all your ingredients are ready for filling. Use a clean damp cloth to cover the phyllo pastry so it doesn’t dry out.
Shelf life of Baklava
2 weeks - when placed in an air tight container at room temperature
About 4 months - when placed in the freezer