HOW TO MAKE PISTACHIO BAKLAVA ROLLS

How to Make Pistachio Baklava Rolls image

A traditional Greek dessert to enjoy during the holidays and any time of the year!

Provided by Marilena Leavitt

Categories Dessert

Time 1h

Number Of Ingredients 18

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Ingredients

For the filling:
8 oz. pistachio nuts and/or walnuts
2 TBSP. sugar
2 TBSP. plain bread crumbs
½ tsp. cinnamon
¼ tsp. ground cloves
For the filo:
½ lb. thin filo dough at room temperature (I used Fillo Factory)
½ cup butter, melted
For the honey-orange simple syrup:
¼ cup honey
1 cup sugar
1 cup water
½ --- cinnamon stick
3 strips orange peel, cut into 1" pieces
For the topping:
3 TBSP. pistachio nuts, finely minced
3 oz. dark chocolate (optional)

Steps:

In a small saucepan, combine the honey, sugar, water, cinnamon and orange peel and bring to a boil. Simmer for 10 minutes, stirring occasionally. The syrup should thicken slightly. Remove from heat, set aside and let it cool.
To prepare the filling, place the pistachio nuts and/or walnuts in a food processor and pulse several times until finely chopped but not pasty. Put the nuts in a bowl and combine with the sugar, breadcrumbs, cinnamon and cloves.
Preheat the oven to 350°F.
Prepare a 13"x 9"x 2" pan by brushing the sides and bottom with melted butter.
Unroll the 14"x18" package of filo and, with a sharp knife, cut it in half length-wise, leaving you with two stacks of 14"x9" sheets of filo. You will only need one of the stacks, so roll up the other, wrap it tightly with plastic wrap, and return to the refrigerator.
Place one sheet of filo on a clean surface with the longest side in front of you. Brush with some of the melted butter to coat. Place a second sheet of filo on top of the first and butter it again (keep the rest of the filo covered while you work so it won't dry out).
Sprinkle some of the nut mixture along the side closest to you. Start rolling the filo as tight as possible without breaking. It should look like a long cylinder. If you get any holes, do not worry about it. With a serrated knife, cut the roll into 2-inch pieces and place on the prepared pan, seam side-down. Repeat with more filo, until all the nuts are used. Brush generously the top of the pistachio rolls with melted butter. Bake for about 30 minutes, or until golden brown. Remove from the oven.
Pour the cooled syrup slowly and evenly over the top of the baklava. It might look like a lot of syrup initially, but it will all be absorbed as it cools down. Sprinkle with some finely minced pistachio nuts.
Let the pistachio baklava rolls sit uncovered for at least 4 hours before serving.
Over a double boiler (or in a microwave), gently melt the dark chocolate. Drizzle lightly over the cooled baklava and let it set for an hour before serving. (This step is optional)