How To make Baklava (Rolled Variety)
1 lb Filo dough
1 c Oil
5 c Ground walnuts or pecans
1 c Sugar
1 ts Cinnamon.
Syrup: 1 1/2 c Honey
1 1/2 c Sugar
1 c Water
Glaze
; * see note 12 oz Apricot preserves
3 tb Water
Petit four icing: 9 c Powdered sugar
1/2 c Water
1/2 c Light corn syrup
1 ts Vanilla
1/2 ts Almond extract.
Spread out one sheet of filo dough. Dab or lightly brush with oil. Over this, place another sheet of filo dough. Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon). Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling. Roll the 3 sheets up tightly as you would a jelly roll. Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet. Repeat until all the filo dough and filling have been used, using three sheets for each roll. Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds. Bake at 350 degrees for 20 minutes. While baking, prepare syrup in a saucepan. Heat honey, sugar, and water together and bring to a boil. Don't overcook. Let cool a bit and then pour over baklava pieces (which you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry. You can turn them once to make sure they are completely saturated. When ready to serve, place in little paper cups. Look very elegant on a sweet table. Petit Fours: 1 pkg white cake mix. Prepare following pkg directions and bake in a greased and floured jelly roll pan (15 x 10) Cool. Cut into shapes (rounds or squares or diamonds) * Glaze (heat a jar of apricot preserves 12 oz with 3 tbsp water) before icing with petit four icing: 9 cups powdered sugar, 1/2 cup water, 1/2 cup light corn syrup, 1 tsp vanilla and 1/2 tsp almond extract. Combine in top of a double boiler (or improvise using two saucepans). Heat over boiling water to lukewarm Pour over petit four cakes. Can tint icing. After icing hardens, I decorate tops with a flower and leaves. Look pretty; taste good, too :
How To make Baklava (Rolled Variety)'s Videos
Pistachio Baklava Rolls: Greek Saragli
Saragli is a traditional version of Baklava that is rolled instead of layered. They’re crisp, perfectly sweet, and irresistible. These baklava rolls are made with pistachios and soaked with rosewater syrup. Such a flavorful combination! You can make so many different versions by using your favorite nut combinations and by flavoring the syrup with warm spices such as cinnamon and cloves, brighten it up with some citrus, or by making a vanilla-scented syrup. The options are endless.
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Baklava recipe | Easy Baklava Rolls Recipe
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Make baklava in only 10 minutes with this brilliant hack l GMA
Who knew making baklava could be this easy? Yumna of ‘Feel Good Foodie’ shares her incredibly simple recipe, and we need to try it ASAP.
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Easy Rolled Baklava Recipe
Have you ever tried Baklava? Recently it has become a popular recipe. But probably you've never tried rolled baklava (Saragil). This beautiful recipe is easy to make and amazingly delicious. Just like you saw on your trips to Greece, Turkey or the Middle East. Baklava rolls perfect for parties and entertainment.
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Ingredients:
For the baklava:
Phyllo dough
300g Pistachios/Walnuts/Almonds
150g Butter, melted
For the syrup:
1 cup (200g) Sugar
1 cup (240ml) Water or less
Lemon zest from one lemon
1 teaspoon Rose water
1 Cinnamon stick
1 tablespoon Lemon juice
Directions:
1. Make the syrup: in a saucepan combine sugar, water, lemon zest, cinnamon stick. Bring to a boil and cook for additional 4-5 minutes. Turn the heat off and add lemon juice and rose water. Stir and set aside.
2. Preheat oven to 320F (160C). Prepare a 9X13 Inch baking pan and set aside.
3. Prepare the baklava: in a food processor a using a knife, chop all the nuts into course meal size. Set aside.
4. Spread one sheet of phyllo on a clean towel or a counter. Brush with butter, lay another phyllo sheet, then brush with more melted butter. Sprinkle about 2-3 tablespoons of the nut mixture. Take 2 wooden skewers and place them on the sheet as shown in the video. Roll the dough, then gently press the ends together towards the middle and remove the skewers.
5. Transfer to prepared dish. Repeat with the remaining dough.
6. Drizzle rolled baklava with remaining butter. Cut into small tubes.
7. Bake for 60-70 minutes or until golden brown. If after 40 minutes of baking the baklava turns too brown, cover with aluminum foil for the rest of the baking.
8. Remove from oven and immediately pour the syrup.
9. Allow to soak in syrup for at least 30 minutes before serving.
10. Sprinkle with chopped pistachios and serve.
Easy Turkish Pistachio Baklava Rolls With Phyllo
Turkish Pistachio baklava using phyllo sheet.. You are going to love these easy version of crunchy baklava with the phyllo sheets. If you want to use less sugar din't pour the syrup over. Just dip the baklava rolls in to syrup for 5 seconds and drain it. I really love pistachio but you can make it with hazelnuts or walnuts too.
The Ingredients For the Pistachio Baklava Rolls:
18 sheets of phyllo #4
about 100gr. unsalted butter
about 100gr. ground pistachio
For the syrup
3 cups sugar
2 cups water
1 tsp lemon juice
I used 28 X 18 cm baking dish. You can fold and arrange your baklava rolls depend on your pans size
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Homemade Baklava Rolls
Today, I will show you how to make baklava rolls. It’s crunchy and sweet and it melts in your mouth.
Ingredients:
450 g phyllo dough (18 sheets)
Filling
100 g walnuts
50 g almonds
1 tsp cinnamon
Syrup
300 ml water
150 g sugar
150 g brown sugar
100 g honey
1 cinnamon stick
1 lemon peel
Here is the full recipe:
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