Those of you who know me well, know how much I love Baklava. I love to make it, I love to share it, and I certainly love to eat it 🥰
My regular Baklava recipe was one of the very first recipes I shared on Instagram and on my website for years; but if you’re too intimidated by the amount of work involved in making the regular version, then this Baklava Rolls recipe is just for you!
Each two sheets of phyllo pastry are buttered and sprinkled with your favorite nut mixture, rolled, then sliced into finger-length pieces; drizzled with simple syrup; and Voila!
Here’s the list of ingredients you’ll need to make it:
🌸 For the Syrup:
2 cups sugar
1 cup water
A squeeze of lemon
1 cinnamon stick
1 teaspoon vanilla
🌸 For the Baklava:
1 pound phyllo dough
1 cup good quality butter
Finely ground pistachios, or walnuts
Recipe video demonstrating the steps in detail and written directions will be in the next post. Enjoy 🌷💕
🌷 First, make the syrup:
add water and sugar to a saucepan and stir to combine. Bring to a boil, then add cinnamon stick and lemon juice. Reduce heat and allow syrup to simmer for 10 minutes.
🌷 Prepare the filling:
Finely grind pistachios in the food processor and set aside.
🌷 Now, on to the fun part, rolling the Baklava:
Place 2 sheet of phyllo dough on a clean working surface and brush with melted butter or ghee.
Fold the sheets in half width-wise and lightly sprinkle some finely ground pistachios on top.
Place wooden stick on the folded end of the phyllo and roll it tightly over it, starting at the bottom and working towards the top.
Finally, push the two ends towards the center of the roll to give it a crinkled look.
Carefully slide the wooden stick out and place the rolled baklava on a greased baking tray.
Using a sharp knife, slice each roll into 3 or 4 pieces. Brush the top of the Baklava Rolls with remaining butter.
🌷 Bake in a 350F preheated oven, for 35-45 minutes, or until golden brown. Pour room temperature syrup on the hot Baklava as soon as it comes out of the oven; and VOILA!!
🌷🌷🌷 Enjoy 🌷🌷🌷
MADE WITH LOVE!