Baklava in the form of rolls

Votes: 12

Time: 1 hour 45 minutes
Complexity: average
Servings: 12

Baklava in the form of rolls - a detailed recipe for preparation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g coarsely chopped blanched almonds
450 g coarsely chopped walnuts
2 tbsp. granulated sugar
1.5 tsp ground cinnamon
1/8 tsp ground cloves
4 sheets of phyllo dough
600 g melted butter

Syrup:

1.5 cups granulated sugar
1 cup of water
1/8 cup honey
1 slice of lemon (0.3 cm thick)
1 cinnamon stick (5 cm long)
2 clove buds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond, walnuts, filo dough, cinnamon, carnation, lemon, syrup, honey

Cooking the dish according to the recipe:

Combine all syrup ingredients in a saucepan. Bring to a boil and simmer for 15 minutes. Remove the lemon and spices. Let cool.

Preheat oven to 205°C.

In a bowl, combine the almonds, walnuts, sugar, cinnamon, and ground cloves. Take 4 sheets of phyllo dough and brush each sheet with melted butter, stacking them as you brush. Once 4 sheets are done, sprinkle them with the nut mixture and roll them lengthwise, all the way to the end. Roll as tightly as possible, being careful not to tear. The baklava should resemble a long cylinder.
Cut the roll into 5 cm long pieces, dip each piece in melted butter, and place on a baking sheet. Bake in the oven for about 30 minutes until golden brown.

When the baklava is ready, remove each piece from the baking sheet and dip it in cold syrup. Place it on a wire rack to drain. Serve in small muffin tins on a platter.

Categories:

recipe / Desserts / Cakes / Greek cuisine / Cat Cora

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