BAKLAVA ROLLS - It's easier than making squares ( burma baklava )
PLEASE READ THE DESCRIPTION FOR RECIPE AND VARIATIONS.
You can put whatever you want in this baklava. You don't have to follow my recipe perfectly. Make it to your own taste. If you like ghee, use ghee. If you prefer pistachios, use them, if you prefer cashews, use them (very yummy actually), if you like more nuts, put as much as you want (just beware that there comes a point that there are too many nuts and it breaks the phyllo). If you like spices in it, then put spices. If you don't like the spices, don't put them. The beauty of this recipe is that it is so flexible.
The only reason I posted this recipe on Youtube, is because I have a lot of friends who ask me how to make it. I give this link to my friends when they ask me. For any youtubers out there also looking for something different than Baklava squares, this method is a lot easier to make. But just because I made a video, doesn't mean the exact method is written in stone. Thank you all for sharing your ideas for variations. I'm pretty sure I have addressed every possible variation in this description & the original recipe is written here for anyone who actually wants to try it that way.
You will need:
For the syrup:
1 & 3/4 cup of sugar (435 ml)
1 & 1/4 cup of water (310 ml)
1 tsp of lemon juice (5 ml)
For the Baklava you will need:
1 pastry brush
9*13 Baking Pan (3L)
1 rolling stick - about 3/4 in diameter... I bought mine in a building box store, cut it in half, sanded, washed and oiled it.... It's also great for rolling bread dough for making pizzas or other bread pastries...
Baklava Ingredients
1-1 lb package phyllo pastry (454 g)
3/4 - 1 lb of unsalted butter - boil it on med-low for about 10 minutes to clarify, then strain the white bits out.
Use only purified butter on the outside. Inner layers can be mixed with oil if desired.
****6-8 cups of ground nuts - your choice of unsalted walnuts, pecans, almonds, cashews or shelled pistachios. You can put a little less if you want but if you put approximately 1//3- 1/2 cup per roll they will be very thick and tasty.
If you're using Pistachios, you'll have to buy the whole, unsalted, shelled nut, and grind it yourself. What I do is I buy a lot of nuts and grind them, then keep them stored in plastic or glass containers.
Directions:
Melt the butter (let it boil for about 5-10 minutes). If you want to mix it with oil, set some of the butter aside for brushing the outside (butter only!). You can mix the rest with oil, or just use veg oil on the inner layers (some butter is better to give the taste).
Spread it over the phyllo pastry using the pastry brush.
Spread the nuts. Roll with the rolling stick.
Spread oil/butter over a second layer of phyllo pastry.
Roll the first roll inside the second layer.
Squish it and place in the pan.
Repeat this process until all phyllo pastry is used.
If you're left with one sheet at the end, cut it in half so that you can still get two layers. Once the phyllo is finished and your pan is full, spread the clearest part of the butter mixture over the top again using the pastry brush. You do not need to finish all of the butter. Bake at 350F for anywhere from 30-45 minutes, depending on the type of oven you use (convection is faster) and the pan (glass pans have a tendency to burn the bottom). It should be evenly brown and crispy on both the top and bottom.
While it is baking, bring the water, sugar and lemon juice to a boil. Boil for 10 minutes over med-low heat, then remove. Once the baklava is cooked and cooled to a warm temperature, cut it to bite size pieces, and spoon the warm syrup mixture over top. Top with crushed Pistachios. Wait 1-3 hours before eating to ensure the syrup is absorbed.
For a recipe of Baklava squares, Binnur's Turkish cookbook is a great site - I made her squares and they turned out beautifully...
How to roll baklava in 4 different ways
How to roll baklava in 4 different forms
Types of baklava
Rolled Baklav or Burma Baklava
Nightingale Nest Baklava
Flower Baklav or Gül Baklava
Oyster Baklava or Midya Baklava
In all models, the three main ingredients of yufka dough, melted butter and chopped walnuts are used.
Ingredients:
A packet of yufka or filo dough
For between layers:
300 grams of chopped walnuts
250 grams of melted butter
To decorate:
Chopped pistachios
Ingredients for syrup
2 cups sugar
1½ glass of water
2 tablespoons rose water
A few drops of lemon juice
Boil the syrup for 10 minutes and let it cool
Preheat your oven to 180 degrees Celsius and cook at the bottom of the oven for about 40-30 minutes.
After 10 minutes, pour the cold syrup. (The longer you wait to pour the syrup, the crispier it becomes, soft baklava lovers can pour the syrup after 5 minutes)
Enjoy!
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Saffron Bamieh Recipe - بامیه زعفرانی
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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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Walnut Phyllo Rounds - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Walnut Phyllo Rounds Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Chopped Candied Orange Peel
1 : Lemon
1 1/2 c : Walnut Pieces
1 1/2 c : Water
1 lb : Phyllo Pastry
1/2 ts : Each, Ground Cinnamon
1 c : Butter; Melted
Syrup
1 tb : Orange Blossom Water, or 1
2 c : Granulated Sugar
Filling
1/4 c : Granulated Sugar
1/2 c : Pistachios or Slivered