Baklava Rolls

Baklava Rolls

Syrup
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.


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!