ROLLED BAKLAVA

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Rolled Baklava image

For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 21 pieces

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups coarsely ground almonds (7 ounces)
1 1/2 cups coarsely ground walnuts (7 ounces)
1 teaspoon ground cinnamon
14 sheets phyllo dough
2 cups cool Honey Syrup for Rolled Baklava

Steps:

  • Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
  • Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
  • Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
  • Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
  • Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.

Abdiaziz Mursal
abdiaziz-m84@hotmail.com

Can I make this baklava recipe ahead of time?


Kyra Sibley
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What kind of honey should I use for this baklava recipe?


Ijaz Bajwa
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How long does this baklava recipe take to make?


Christina Inez Brisbo
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I'm allergic to nuts. Is there a way to make this baklava recipe without nuts?


Tapfuma Namusi
tapfuman@aol.com

This baklava recipe seems very complicated. I'm not sure if I'm up to the challenge.


dreamy dreams
d_dreams4@gmail.com

I'm not a big fan of baklava, but this recipe might change my mind.


Emmanuel Koomson
emmanuelkoomson6@gmail.com

This baklava recipe looks so delicious! I can't wait to try it.


Saim Ali Shah
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I would love to try this baklava recipe, but I don't have a rolling pin.


tina d
t_d38@gmail.com

This baklava recipe is amazing! It's the best baklava I've ever had.


Zahair Shah
szahair@hotmail.com

I thought the baklava was delicious, but it was a lot of work to make. I'm not sure I would make it again.


Nabina Hingma
h91@yahoo.com

The baklava was a bit too sweet for my taste, but otherwise it was very good.


Ahmed Zakaria
ahmed-zakaria@yahoo.com

This was my first time making baklava, and it turned out great! The instructions were easy to follow, and the baklava was delicious.


Wali Mohammad maheri
maheri_w@hotmail.com

I've made this baklava recipe several times now, and it's always a hit. The combination of sweet and nutty flavors is irresistible.


Auwal Usman
auwalusman10@hotmail.com

This baklava recipe is a keeper! The layers of filo dough, chopped nuts, and honey syrup were perfect. It was a bit time-consuming to make, but well worth the effort.