Rolled baklava recipe
Rolled Baklava is a rich, sweet pastry typically made from layers of phyllo dough filled with chopped nuts and sweetened with sugar syrup.
Baklava or baklawa (بقلاوة) as we say it in Arabic is one of the most famous Arabic desserts all the time of the year, you can find it everywhere. It is quite expensive but it’s really worth it. it’s one of the best Arabic desserts you will ever try.
Baklava is a popular Middle Eastern dessert that is made from layers of filo dough filled with chopped nuts and sweetened with honey or sugar syrup. It can be rolled into individual servings or cut into squares. This recipe is for rolled baklava.
what are the ingredients for rolled baklava?
- Filo pastry
- Ghee
Filling Mixture:
- Walnut
- Powdered Sugar
- Cinnamon
Syrup:
- sugar
- water
- lemon juice
how to make rolled baklava?
SYRUP:
- Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leaves it to boil for3 -4 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool completely.
FILLING MIXTURE (HASHWEH) FOR Rolled baklava RECIPE:
- Chop walnuts into small pieces. Add chopped walnuts to a bowl with sugar and cinnamon. Mix them well and place the bowl aside.
Rolled baklava:
- Brush the pan with ghee.
- Brush the rolled baklava with ghee on the top.
- Bake them at 150 celsius for 20 – 30 minutes or until they are golden brown on the bottom and the top.
- Pour the cooled syrup and let rest at room temperature for at least 2 – 3 hours.
FREQUENTLY ASKED QUESTIONS
How long does rolled baklava last?
it lasts for up to 2 weeks. However, you have to keep it covered.
How to store leftover syrup?
Any leftover syrup keeps it in an airtight container in the fridge or out of the fridge for up to one month or more.
WHAT IS THE DIFFERENCE BETWEEN GREEK BAKLAVA AND ARABIC BAKLAWA?
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Rolled baklava recipe
Ingredients
- Filo pastry
- 1 cup ghee
- 200 g walnut
- ½ teaspoon cinnamon
- 1 tablespoon powdered sugar
Syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
SYRUP:
- Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leaves it to boil for3 -4 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool completely.
FILLING MIXTURE (HASHWEH) FOR ROLLED BAKLAVA RECIPE:
- Chop walnuts into small pieces. Add chopped walnuts to a bowl with sugar and cinnamon. Mix them well and place the bowl aside.
ROLLED BAKLAVA:
- Brush the pan with ghee.
- Unwrap and unfold the phyllo on a large cutting board and smooth out with hands to flatten. Using a sharp knife, cut the phyllo stack in half, to form smaller rectangular sheets that are half the size of the original phyllo sheet. Cover phyllo with plastic wrap, then top with a damp kitchen towel to prevent from drying out.
- Lay one rectangle of phyllo with the longer side facing you; keeping the rest covered. Brush phyllo with ghee, then top with a second sheet; brush with ghee as well.
- Sprinkle a little over 2 teaspoons of the nut mixture over the entire surface of the phyllo.
- Place a long rod or stick like a dowel, at the edge nearest to you. Loosely roll the rectangle of phyllo around the rod; making sure its not too tight.
- Placing each hand on both ends of the rolled phyllo, carefully push both ends towards the center to scrunch. Slide the scrunched phyllo roll out of the dowel and transfer to the greased baking pan. Repeat with remaining phyllo rectangles, arranging the rolls so that they’re touching side by side.
- Brush the rolled baklava with ghee on the top.
- Bake them at 150 celsius for 20 – 30 minutes or until they are golden brown on the bottom and the top.
- Pour the cooled syrup and let rest at room temperature for at least 2 -3 hours.
