Rolled Baklava

 Rolled Baklava

There are many recipes for baklava, but they all basically come to stuffing the walnuts into the pastry. This dessert, traditional to the Mediterranean, The Balkans, and the Middle East looks like you slaved over it all day and have an experienced hand of a top chef, but it’s really easy to make. It tastes best the next day and since it’s somewhat time-consuming, allow yourself enough time to prepare. Make it best a day ahead.
Here is what you need:

Ingredients:

Half package of 16oz Phyllo dough (pastry leaves)
4 sticks of unsalted butter
½ cup vegetable oil
1 lemon
4 cups sugar + 4 tablespoons
1/3 cup milk
3 cups water

Directions:

Start with measuring out 2 cups of walnuts. It’s best to run them through a rotary grater, but if you don’t have one, use chopped walnuts (the smaller the pieces the better) Now, if you really want to be as close as possible to the original recipe, you can put chopped walnuts in a Ziploc bag and pound them out with a meat mallet. Let that frustration out you’ve been bottling up on the walnuts 🙂
To the same bowl, add 1 cup graham cracker crumbs (you can substitute with plain bread crumbs or even with cream of wheat) See, I told you it’s easy. Mix with 4 tablespoons of sugar and zest of one lemon. Add 1/3 cup milk and with your hand, combine these ingredients until they are slightly moist.

At this point, you can start making the syrup.  In a medium sauce pan, add the remaining 4 cups of sugar, water, and sliced lemon. Stir well and bring to a boil. After it starts boiling, lower the heat to medium-low and let it simmer for 15 minutes. It will begin to look syrupy. Remove from heat and let it cool.

 

Most phyllo dough comes with two separate rolls in a package. I only used one roll and it was plenty for my 11 by 14-inch sheet baking pan. You can certainly cut the pastry to fit your baking sheet. Either way, cover them with a clean kitchen towel, to prevent from drying out. You don’t want dry pastry leaves because they don’t like being handled and break easily.

Take one sheet of phyllo, lightly brush with oil and place another sheet on top of it. Brush this sheet with oil as well.  Don’t forget to keep the other sheets covered meanwhile. Line the walnut mixture along the long side of the sheets, and roll them up as tightly as you can. Repeat the process with remaining pastry sheets.

Using a sharp knife or scissors, which I found works wonderful, cut the rolls diagonally into bite-size pieces. Place them on an ungreased baking sheet (no need to line the sheet either!) Melt the butter and pour evenly over baklava.
Bake in preheated 375 F degree oven for about 30 min. Oven temperature varies, so keep an eye on the baklava. It is done when it’s golden brown in color. Remove from the oven and turn the oven off!
Pour cooled syrup immediately over baklava making sure you pour all over. Return to the oven for 5 more minutes. Remove from the oven again.
Rolled Baklava

Now here comes the most difficult task. You have to leave baklava alone for a few hours so that the syrup sets in. I know, it’s hard. But afterward, you can eat all you want!


Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
Follow me

Latest posts by Jas (see all)

Previous Story
Next Story

2 Comment

  1. […] can form it into pocket shapes, triangles, and even roll them into tight ropes like I did in this old […]

  2. […] dough, although it is not quite the same. Store-bought phyllo dough is great for layering like in baklava but it’s not flexible to be rolled up like traditional […]

Leave a Reply

CommentLuv badge

%d bloggers like this: