Baklava Rolls
August 21st, 2010 filed under Desserts
Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom.
Baklava is made using phyllo dough; it is available in frozen section in supermarkets.
Recipe will make 18 pieces
Ingredients
- 6 sheets of phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
- 1/2 cup clarified butter
- 1/2 cup ground almond
- 1/2 cup ground walnuts
- 1/4 cup coconut powder
- 1/2 teaspoon cardamom
- 1/3 cup sugar
Syrup
- 3/4 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- About 1 tablespoon sliced pistachios for garnish
Note
Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
For baking I am using 8×8 baking pan.
Method
Filling
- Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.
Preheat the oven 350 degree F.
Making the Pastry
- Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.
- You will be working with the short side.
- Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part.
- Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
- Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.
- Repeat the process until you finish rolling all six sheets.
- The pieces should fit snugly, but not squashed.
- With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces.
- Lightly brush the butter over each piece.
- Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.
Syrup
- Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
- Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava.
Allow the baklava to cool before serving. Enjoy!
Hello Aunty,
Love all your recipes and mostly because they are Jain recipes with no onion n no garlic. Thanks for such a wonderful website. Its really very helpful for me.
I am planning of making Baklawa , just wanted to know for how many days will it last for ?? As I am going to take this to India and will atleast take 4-5 days to eat it after I make it. Will it last for 1 week atleast. Please reply at your earliest.
Many Many Thanks
Shweta Agrawal
Shweta,
Baklawa you can keep for about 2 weeks, have a nice trip.
Thank you so much for the prompt response aunty.
Will give you feedback , how my mom in law reacts on this … as I think this is new sweet for India.
Regards
Shweta
Vani,
Make sure to heat the honey first before pouring it on the baklava. You are supposed to pour the sugar syrup over the baklava while it’s hot so you should do the same with the honey. If the honey is not heated before hand, it may be too thick and it won’t spread properly over it.
can we use honey on top of it instead of sugar syrup. pls let me know.thanks in advance.
Vani,
Yes you can use honey.
u have metioned to me that i can use honey. if using honey when is the right time to put it.. pls let me know.
Vani, if you are using honey in place of sugar syrup in this recipe – you would use it at the same time as if you were using the sugar syrup. You are only substituting ingredients.
Hi auntiji,
This is such a great recipe. I wanted to make this for our Mandir’s annakut and one of the things is we can not use store bought phyllo. Is there any way we can make that at home? Please advice. Thank you & god bless you.
Manjula ji,
I made this recipe today and it came out really good…. thanks a lot… ur recipes are teaching me to cook delicious foods..!!!
Aunty whether these baklava rolls can be baked in microwave please advise. thanks
Neela
Majula ji, love your recipes .you make everything very easy even for unseasoned cooks like me
Hi,
I like this very much. If my daughter has dryfruit allergy what should I add?
She cannot eat almond and walnut both which you are using. Help me.
Thanks
Priti
Priti,
Some times I make Baklava using the coconut burfi I crumble the burfi and use it as a filling for Baklava.
Hi Shwets,
I’m not sure why you didn’t see the experation date on the package because there should be one – did you get it from an Indian grocery store or an American one?
I can give you my experience though once the package is opened It needs to be tightly covered or it dries out quickly. I had unthawed my package in the refrigerator and let it sit there for a couple of weeks by accident – just got busy and didn’t bother making it.. but when I opened it – it had already started to dry out. Once the plastic package inside has been open too – it will dry out quickly if you don’t use it all up.
Here is a good pointer or thought for people with left over phyllo dough – you can brush the layers/sheets with butter, stack them up on top of each other and bake them according to directions. Then on top of that, you can take a package of creamcheese, beat it with some powdered sugar and some thawed coolwhip to make a spread – spread that on top of the phyllo and then arrange fresh fruits in rows… I like to use strawberries, kiwis, raspberries, blackberries, mandarin orange segments,blueberries.. it looks very pretty and makes a nice dessert for guests. THIS ALSO WORKS WONDERS WITH PUFF PASTRY SHEETS – IT IS ACTUALLY NICER WITH THE PUFF SHEETS.
Another idea with the phyllo is to butter several sheets, stack them and then cut them into pieces that will fit inside of a mini muffin tin – bake them until they are brown and then fill them with different fillings – sweet or savory. If anyone is intersted – let me know and I can give some more ideas.. I have lots of good appetizers…
Either that – or Manjula auntie could do a contest with appetizers… : )
Hello Aunty,
Nice recipe…Just wanted to know how long can we refrigeraste this phyllo sheet..Have brought a packet sometime back but dont see the expiration date…Any idea on the sheif life of these sheets