Rolled Baklawa

Notes

• Consider increasing nut filling quantity by 50% (1.5x). Alternatively, go light on the filling.
• Resist the urge to make more syrup than what’s specified here.
• If dipping in chocolate, allow to soak overnight, then take out of pan and flip upside down so that the syrup-soaked bottom dries out a bit.

Syrup, Orange Blossom and Rose Water

(For use with nut-filled baklava.)

• 2 cups (420 g) sugar
• 1 1/4 cup (280 mL) water
• Half of a fresh lemon, squeezed
• 1 1/2 tbsp (20 mL) rose water
• 1 1/2 tbsp (20 mL) orange blossom water

1. Boil the syrup. When it starts to thicken, add the lemon juice and stir.
2. Reduce heat and simmer for ten minutes.
3. Remove from heat, add the rose water and orange blossom water, and stir.
4. Allow to cool to room temperature.

Syrup, Honey

(For use with nut- and chocolate-filled or chocolate-covered baklava.)

• 200 g sugar
• 200 g honey
• Half of a fresh lemon, squeezed (must be lemon – orange won’t work)
• 200 mL water

1. Boil the syrup. When it starts to thicken, add the lemon juice and stir.
2. Reduce heat and simmer for ten minutes.
3. Remove from heat, allow to cool to room temperature.

Baklava

• 1 package phyllo pastry (1 lb./454 g)
• 1 1/2 cup (338 g) unsalted butter
• 2 1/2 cups (375 g) cashews/walnuts/almonds
• 1/3 cup (70 g) sugar

1. Defrost the phyllo pastry and allow to sit at room temperature for two hours.
2. Butter a 9” x 9” pan and set aside. Preheat oven to 350 °F.
3. Melt the butter.
4. In a food processor, pulse the nuts and sugar until nuts are fine with a few large pieces remaining.
5. Unroll phyllo pastry, so that the long edge is in front of you.
6. Brush butter onto one sheet. Sprinkle with nuts.
7. Using a long, thin rolling pin (e.g., a dowel), roll up the layer of phyllo and nuts.
8. Brush butter onto another layer, but do not sprinkle nuts. Place the roll from step 7 at the base of the sheet, seam side down. Roll again.
9. Squeeze both sides of the roll until the roll is about 9” in length.
10. Place in the prepared pan.
11. Repeat from step 6 until no phyllo remains.
12. Brush tops of rolls with remaining butter.
13. Using a bench scraper or sharp knife, cut rolls into bite-sized pieces.
14. Bake for 40-45 minutes, until golden.
15. Remove from oven and immediately spoon cooled syrup into pan.
16. Allow to rest for at least two hours so that the baklava can soak up the syrup.

Variation: Chocolate

• 350 g nuts (hazelnut works well)
• 250 g chocolate (semi-sweet or dark)
• 110 g sugar
• 4 tsp cinnamon

Sources

http://phoeniciangourmet.blogspot.com/2009/02/lebanese-baklawa-part-ii.html

https://www.youtube.com/watch?v=6FvM8cWzjKI

https://www.youtube.com/watch?v=DyuNo1cJwM4