Baklava Rolls – Step into our kitchen, where the air is filled with the scent of nutty Baklava Rolls! This delightful Greek dessert is a crowd pleaser combining the crunch of walnuts with the delectable sweetness of homemade syrup all wrapped in delicate and flaky phyllo pastry. It’s more, than a dessert; it’s like embarking on a journey through the heart of Mediterranean cuisine. Today we’re excited to share our twist on this treat – Baklava Rolls that will surely tantalize your taste buds.
I can vividly recall my first attempt at making these Baklava Rolls. It was a sunny Sunday afternoon. I wanted to surprise my loved ones with something truly special. The sheer joy on my husband’s and child’s faces as they took their bite was truly priceless – their eyes sparkled with delight! Since then this recipe has become a favorite among our family eagerly requested for every gathering or occasion.
What makes this Baklava Rolls truly special?
What sets this Baklava Rolls recipe apart? First and foremost it is a simple yet elegant dessert that surprisingly requires minimal effort to make. Additionally the addition of breadcrumbs, in the filling lends a unique texture that perfectly complements the walnut’s richness. Let’s not forget about the syrup – its subtle lemony touch creates an ideal harmony of flavors by balancing out the sweetness in every single mouthwatering bite.
What You Need To Make This Baklava Rolls Recipe?
Walnuts: Our journey starts with 5 ounces of walnuts, fresh from their shells. Imagine them, full of secrets and stories, waiting to add a nutty whisper to our Baklava Rolls. Each walnut, when crushed, releases a melody of flavors that’s both earthy and comforting.
Cinnamon: Then, there’s cinnamon. Just 1 ½ teaspoons, but oh, what a difference they make! Cinnamon isn’t just a spice; it’s a memory trigger. It takes me back to cozy winter evenings and festive gatherings. In our Baklava Rolls, it’s the warm hug that wraps around the walnuts, creating a blend that’s both spicy and sweet.
Sugar: Sugar, all 1 ½ teaspoons of it, is like the sweet smile of our recipe. It doesn’t overpower; it just adds that perfect touch of sweetness, balancing the cinnamon and complementing the walnuts. It’s the harmony in our symphony of flavors.
Breadcrumbs: Breadcrumbs, those 2 tablespoons, are our secret ingredient. They’re the unsung heroes, adding a subtle crunch and a delightful texture that makes each bite of our Baklava Rolls a little adventure. It’s like finding a hidden treasure in a familiar story.
Olive Oil: Then, there’s our olive oil – just a teaspoon, but it’s the essence of the Mediterranean. It brings a whisper of its heritage, a touch of its sun-drenched groves. It’s not just oil; it’s the liquid gold that binds our phyllo sheets into layers of crispy, golden perfection.
Phyllo Sheets: Finally, the phyllo sheets – six delicate, paper-thin layers of possibility. Handling them is like unfolding a dream; each sheet a promise of the crispy, flaky layers that will enrobe our nutty, spiced filling. They’re the final embrace, wrapping our ingredients in a crispy, golden blanket, ready to be baked into perfection.
Steps To Make Baklava Rolls:
Step 1: Start by preheating your oven to 350°F (180°C).
Step 2: To make the syrup combine water and sugar in a saucepan. Bring it to a boil. After two minutes remove it from the heat stir in lemon juice and let it cool down.
Step 3: In a food processor blend walnuts, cinnamon, sugar, breadcrumbs and olive oil until you get a mixture.
Step 4: Take a sheet. Lightly brush it with olive oil. Place another sheet on top of it. Repeat this process until you have three sheets stacked together.
Step 5: Cut the stacked sheets into rectangles. Put a tablespoon of the walnut mixture on each piece.
Step 6: Fold the edges of the rectangles tightly to roll them into logs.
Step 7: Arrange the rolls, in a baking pan brush them with olive oil and bake them until they turn brown (30 minutes).
Step 8: Out of the oven generously pour the syrup, over the hot rolls.
Step 9: Allow them to rest for an hour so that they can absorb all the delicious syrup before serving.
Tip:
Before you start assembling your Baklava Rolls it’s important to ensure that your phyllo sheets are properly chilled not frozen. This minor detail plays a role. Phyllo dough can be quite finicky. If it’s too warm it becomes sticky and challenging to work with; if it’s too cold or frozen it can easily. Break apart. To achieve the texture and ease of handling take the phyllo out of the freezer. Let it thaw overnight in the refrigerator. Afterward allow it to sit at room temperature for an hour before you begin working with it. By doing the sheets will become flexible and easy to manipulate resulting in Baklava Rolls with those crisp and flaky layers that make them irresistibly delicious.
This straightforward yet highly effective step can truly elevate your Baklava Rolls from good, to exceptional!
Frequently Asked Questions:
Can I use different nuts?
Absolutely! You have the freedom to choose from a range of options such, as almonds, pistachios or even a mixture of nuts. Each nut brings its flavor to the baklava rolls.
How do I store leftover Baklava Rolls?
To keep your delicious baklava rolls fresh simply store them at room temperature in an airtight container for, up to one week. It’s best to avoid refrigeration as it can affect the crispness of the pastry.
Can I make these rolls ahead of time?
Certainly! You can bake the rolls a day ahead of time. Just remember to add the syrup a few hours before serving them. This way they will retain their crispiness until you’re ready to enjoy them.
Baklava Rolls
Ingredients
- 5 oz walnuts shelled
- 1.5 tsp cinnamon
- 1.5 tsp sugar
- 2 tbsp breadcrumbs
- 1 tsp olive oil plus more for brushing
- 6 phyllo sheets
For the syrup:
- 1/4 c water
- 1/2 c sugar
- 1.5 tbsp lemon juice
Instructions
- Set your temperature to 350°F (180°C).
- Prepare the syrup: In a saucepan bring 1/2 cup of sugar and 1/4 cup of water to a boil for 2 minutes. Take it off the heat add 1.5 tablespoons of lemon juice and let it cool down.
- Get ready, with the filling: Combine 5 ounces of walnuts, 1.5 teaspoons of cinnamon, 1.5 teaspoons of sugar and 2 tablespoons of breadcrumbs in a food processor along with 1 teaspoon of olive oil until you achieve a grainy texture.
- Assemble the rolls:
- Place one sheet of phyllo on a flat surface and brush it lightly with oil.
- Layer another sheet on top. Brush it with oil as well. Repeat this step for a third sheet.
- Cut the stacked sheets in half vertically. Then divide each half into three rectangles.
- Put a teaspoonful of filling onto each rectangle.
- Fold the sides inward. Roll them into logs that are approximately four inches long.
- Arrange the rolls on a baking sheet brush them with oil and bake until they turn brown (around 30 minutes).
- Out from the oven pour the cooled syrup, over the rolls.
- Let the rolls sit undisturbed for an hour before serving them.
Notes
