Tuesday, July 7, 2015

Baklava Rolls

Baklava Rolls

4 cups water
3 cups sugar
1 stick cinnamon
juice of 1 lemon and rind

Boil, reduce heat to a simmer and simmer for about 45 minutes,  until syrup is thickened like maple syrup consistency.  Set aside and cover with top of pot.   Cool Syrup.  Now you can prepare baklava.

2 pounds phyllo dough number 4
2 pounds unsalted butter
4 pounds ground walnuts
1/2 cup granulated sugar
3 tsp. cinnamon
1/2 tsp. clove

In a large bowl, mix ground nuts, with spices and sugar.  Set aside.  

In a sauce pot melt butter.  Set aside.  Unwrap one pound of phyllo at a time, do this gently.  Place a damp cloth on top of phyllo to keep moist.  This is important do not skip this step.  

Take a total of 5 sheets of pastry for each roll.  Butter each one, one at time placing another sheet on top of the last one you just buttered.  Sprinkle about 1 cup of nut mixture over the  5 sheets of layered buttered phyllo.  Roll up jelly roll style, from the longest side.  Roll tightly.  Cut each roll about 1 inch thick with a sharp serrated knife.  Place in a buttered pan.  I use 10x15.  Continue this until you use all your sheets of phyllo and your pan is filled.  

Pour remaining melted butter on top of baklava.  Bake in a 350 degree oven for 30 minutes or until golden brown.  Remove from oven, pour cooled syrup over very hot baklava. Set aside to cool.  Keep covered with a sheet of foil when cooled completely in a dry place.  Last for weeks.   Makes about 50 pieces.  

Special note:  You can change up the flavors.  Add sweetened ground coconut, mini chocolate chips, different nuts, dried chopped up fine fruits, ex: apricots, dates or cranberries.  Can use orange rind  and orange juice instead of lemon.  Have fun! 

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