Authentic Baklava Recipe; Baklava Rolls
Perfect dessert for your next party, a quick and easy fix for your baklava crave. Crunchy, buttery layers of phyllo dough stuffed with spiced nuts and drizzled with simple syrup. A fun party spin on a Mediterranean favorite recipe.
Get the nutritional information, printable recipe, and tips:
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Ingredients
▢1 cup roasted unsalted pistachios meat.
▢1 -2 teaspoons orange blossom water.
▢3 Tablespoons simple syrup.
▢1/2 1lb package of phyllo dough, about 18 sheets.
▢1/2 cup unsalted butter melted
For the Syrup Ingredients:
▢1 cup sugar.
▢1/2 cup water.
▢1/2 teaspoon lime juice.
▢1/4 cup honey.
▢1/2 teaspoon vanilla extract.
Instructions
Make the syrup:
In a saucepan over medium heat, combine syrup ingredeints until it boils, reduce heat and simmer for 10 minutes.
Set aside to cool completely.
Make the filling:
In your food processor, pulse the pistachios until finely ground. Add simple syrup and the orange blossom water to the pistachios and mix well until you get a sticky coarse paste.
Assemble the rolls:
Preheat oven to 320F
On a clean working surface, take two sheets of phyllo dough out, brush lightly with melted butter using pastry brush. Spoon about 1 1/2 Tablespoons of the filling and form a log on the short side of the sheet and roll all the way through.
Brush the finished roll with more butter and place in a baking sheet.
Bake in oven until top is golden brown, about 40 minutes depending on your oven.
Pour 1/2 to 1 cup of simple syrup over and let it cool completely, preferable overnight if you can.
Take phyllo cigars out, cut into 2 or 4 equal parts.
Serve and enjoy!.
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I made baklava in 10 minutes | FeelGoodFoodie
Baklava Recipe
INGREIDENTS
¾ cup ghee, melted, plus more for brushing
1 pound box of phyllo 9”x14” sheets, room temperature
3 cups pistachios, finely chopped
½ cup granulated sugar
For the Simple Syrup
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water
INSTRUCTIONS
1. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with ghee.
2. Unroll the two sleeves of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
3. In a large bowl, stir together the pistachios and granulated sugar until well combined.
4. Lay one stack of 20 phyllo sheets in the prepared pan. Add about 10 more phyllo sheets on top of the first stack from the second sleeve. Spread the nuts mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the nuts.
5. Pour the melted ghee over the baklava and tilt the pan carefully to spread the ghee all over. Cut the baklava into diamonds by making 5 cuts lengthwise and 9 cuts crosswise on the diagonal.
6. Bake until golden brown all the way into the cut lines, about 45-50 minutes, rotating the baklava halfway through baking.
7. Meanwhile, make the simple syrup by combining the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool.
8. When the baklava is done cooking, remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for at least 2 hours before serving.
Easy and Fast Homemade traditional Baklava Recipe that melt in your mouth. Ramadan/Eid Sweet
Best Homemade traditional Baklava Recipe that is easy to make and the taste is incredible.
Baklava or Baklawa is very famous Arabic and Mediterranean sweets that is made of layered dough sheets filled with pistachio and soaked with sugar syrup. The sugar syrup can be flavored with your choice of rosewater cinnamon and cloves or cardamom.
It is a very popular recipe in Muslim countries specially in the Holidays and Ramadan.
They are the best sweet to serve to family and friends and taste great with cup of Turkish/Arabic Coffee.
This recipe will show how to make the Rolled Baklava Recipe version rather than the layered one.
Baklava Rolls Ingredients:
Makes 48 Rolls
1 Pkt/ (1 lb) 454g Phyllo/Fillo dough
1 1/4 cup Melted butter
2 Tbsp powdered sugar
1/2 Tbsp grounded cardamom
200g Unsalted Pistachio Nuts, grounded
(Or you can use any unsalted kind of nuts you like, Walnuts, Cashews, or Almond)
1/2 to 3/4 cup of sugar syrup
Sugar Syrup Ingredients:
1 cup water
2 cups Sugar
1 tsp lemon juice
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Turkish Baklava Varieties | Baklava Recipes | How to make Baklava
turkish baklava varieties baklava recipe how to make baklava baklava dough recipe
ingredients for dough
1 kg of hard wheat flour, 3 eggs
15 g salt, 360 400 g cold water
After the doughs are expanded one by one, they are rolled into a thin long rolling pin and rolled out thinner.
For masters who know the technique of this work well, the dough is thin with easy work, dexterity and practicality.
pistachios
walnut
milk and semolina mix
100 grams of semolina is added to 1 kilogram of boiling milk.
After being added to the tray, it is cooled and ready for use.
pistachio wrap baklava
being sliced
butter is added
Walnut Rolled Baklava
butter
tiled baklava
powdered pistachios and coarsely chopped pistachios
slicing and butter
slab style walnut baklava and homemade walnut baklava
slicing process and butter addition step
cross-sliced baklava
carrot slice baklava
made in a small round tray
baklava cream
powdered pistachios
chunky pistachio
baklava dough on
long triangle slicing
this shape is called carrot slice
sobiyet baklava
pistachios
baklava cream
pistachios again
baklavas are closed and placed on the tray
butter
mussels baklava
pistachios
more pistachios
baklava cream
more pistachios
closing and shaping
perfect slices of baklava being added to the tray
butter
bakava varieties prepared
750 grams of water for 1 kilogram of sugar
wood fire preparing
oven temperature should be 220 degrees
baklavas being added to the oven
It is fried in an average of 10 - 12 minutes.
After the baklava is completely fried, the extra butter is drained.
This fire oven with a rotating mechanism is used to fry the bottom of the baklava.
baklava is hot and sherbet is added hot
After adding the syrup of the baklava, it should be waited for it to cool completely.
After it cools down, peanuts will be added on it and they are ready to be served.
carrot slice baklava with ice cream
Lightly melted ice cream is added between
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Bite sized pistachio and walnut rolled baklava - Burma Baklawa
The best shape of baklava out there is this bite sized rolled Baklava. Layers of Phyllo pastry and nuts are rolled into a spiral, then baked and sweetened with syrup. The result is amazingly delicious and delicate Baklava. In this video I'll show you how to make this rolled Baklava with both pistachios and walnuts.
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00:00 Intro
01:07 Making the syrup
02:22 Clarifying butter
03:10 Preparing the nuts
04:20 Preparing your Phyllo
07:20 Rolling the Baklava
08:12 Assembling the tray and cooking
09:40 Final steps and decoration
11:01 Taste test
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For the Sugar Syrup:
250g (1 1/4 Cup) granulated sugar
150g (2/3 Cup) water
1/2 Tbsp lemon juice
1 Cinnamon scroll or 1/4 Tsp Cinnamon powder
To make the Baklava
500g (1lb) fresh Phyllo (Filo) dough
250g Butter
200g Nuts : 100g walnuts, 100g pistachios
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Directions:
To make the sugar syrup
1. Add the sugar, water and lemon to a pot on high heat and bring to a boil
2. When the mixture is boiling, swirl the pot to ensure all the sugar has dissolved, then turn the heat to low
3. Add the cinnamon scroll and simmer for 10 minutes
4. Remove from heat and set aside to cool
To make clarified butter:
1. Add your butter to a pot on high heat and melt completely
2. Boil the butter for a couple of minutes, and then pour out into a jug. Don't tilt the pot completely and make sure not to pour out any of the milk solids
3. After half an hour pour into another jug or vessel to remove the remaining milk solids.
To assemble the Baklava:
1. Chop the nuts into a very fine nut meal, either by hand or using a food processor. It should be very fine and resemble couscous grains
2. Grease the base and walls of a baking dish (30cm * 20 cm) with some of the clarified butter
3. Place a sheet of phyllo on a cutting board and cut in half, then brush one half with clarified butter all over. Make sure to coat the edges and corners of the sheet
4. Place the other half sheet on top of the buttered one, and massage out any air pockets or wrinkles
5. Apply clarified butter to the top of the sheet you just applied until fully coated
6. Turn on its side and sprinkle 2-3 teaspoons of nuts over the sheet. Try to keep the bottom quarter of the sheet relatively clean
7. Use a small wooden dowel or rod to roll the pastry around, then roll the pastry sheet up until it forms a cylinder on the dowel
8. Place both fists on the edges of the pastry and push towards the centre, compress the pastry until it is about 2/3rds its original size
9. Twist the pastry gently to remove it from the rod and place inside the baking sheet. Bunch up any excess on the sheet to one size
10. Repeat steps 3-9 until the baking sheet is full
To cook:
1. Use a sharp knife to trim any excess pastry from the dish, then evenly cut the pastry into baklava sized pieces
2. Brush the top of the baklava with more clarified butter
3. Preheat an oven to 160c or 320f, and bake the baklava in there for one hour
4. Remove from the oven when golden brown all over, and immediately pour your syrup over the baklava
5. Allow to cool for a minimum of half an hour, but it will taste better if you let it sit overnight (make sure to cover it otherwise the pastry will go stale)
6. To decorate, remove any trimmings, then place more chopped pistachio on top of the baklava rolls in a line
7. Serve and enjoy
How to make Baklava Saragli (Rolled Baklava).
Learn how to make a variation of baklava, called Saragli.