Super Easy Pistachio Honey Baklava Rolls | Addictively Delicious!!
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The most delicious, addictive rolls that you need to make immediately! Easy pistachio honey baklava rolls with honey syrup, made with pre-made puff pastry. These are my newest obsession and one of the easiest desserts to make! Buttery and flaky puff pastry filled with a pistachio paste, honey, optional raspberry jam, then brushed with a simple honey syrup. Enjoy these buttery pistachio rolls with a cup of coffee or tea for breakfast or afternoon snack!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:59 Making the Filling
01:59 About Puff Pastry
02:27 Making the Rolls
04:40 Shaping the Rolls
05:41 Adding the Egg Wash
06:12 Baking Instructions
06:41 Making Honey Syrup
07:30 Adding the Syrup
08:25 Taste Test
#pistachio #baklava #easyrecipe #dessert #baking #tatyanaseverydayfood #pastries
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.
► Full written recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Classic Baklava:
Baklava Cheesecake:
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Soft and Chewy Chocolate Chip Cookies:
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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.
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...
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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BAKLAVA- how to make best Baklava at home, بقلاوة سوار الست
Hello friends and thanks for tuning in! In this video we’re making baklava this kind is called lady’s bracelet سوار الست
It is so delicious and the best part is that you decided on how much butter and syrup you add in your baklava not like store bought.
To make this you need
one pack of phyllo dough
pistachio
one cup butter
for the syrup you need
2 cups sugar
1 cup water
2 Tbsp honey
1 Tbsp lemon juice
Thank you all so much for your support! Please don’t forget to Like and Subscribe! and as always Stay Healthy Stay Happy!
Baklava | How To Make Pistachio Baklava Rolls | Turkish Cuisine | Dessert Recipe By Varun Inamdar
Baklava | How To Make Baklava | Baklava Rolls | Pistachio Baklava Rolls | Turkish Cuisine | Turkish Recipes | Arab Cuisine | Filo Pastry | Rolled Baklava | Crispy Baklava Rolls | Walnut Rolled Baklava | Homemade Traditional Baklava Rolls | Easy To Make Turkish Baklava Recipe | Dessert Recipes | Rajshri Food
Learn how to make Baklava at home with our Chef Varun Inamdar
Baklava Ingredients:
Introduction
Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. For baklava, 20 or 40 sheets of phyllo, each brushed liberally with melted butter, are layered in a baking pan with finely chopped walnuts, pistachios, or almonds. After the pastry is baked, it is drenched with a syrup of sugar, honey and lemon juice. Cinnamon, ground cloves, cardamom, or rosewater may flavor either the filling or the syrup. Making baklava at home may seem like a big task but it's easier than you think. This fool-proof recipe will have you making the baklava like a pro! Try it out and let us know what you think.
How To Make the Sugar Syrup
1/2 cup Water
1 & 1/2 cup Grain Sugar
1/2 tsp Rose Water
1/2 tsp Orange Blossom Water
1 tsp Lemon Juice
Consistency Of the Syrup
How To Make The Rolls
200 gms Salted Butter (melted & warm)
20 sheets Filo Pastry
50 gms Walnuts (crushed)
Cutting The Rolls
Before Baking
Salted Butter (melted & warm)
How To Bake The Baklava Rolls
200 Degree Celcius
30-35 min
Pouring the Syrup
For Topping - 20 gms Pistachio (crushed)
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About
Baklava, Turkish, Greek, and Middle Eastern rich pastry of phyllo (filo) dough and nuts. Phyllo is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets, a process so exacting that it is frequently left to commercial manufacturers. Baklava is among the most common sweets to serve for special occasions in modern-day Turkey and Greece and some Balkan countries. It was one of the most popular sweet pastries of Ottoman cuisine. Baklava is also a common dessert in modern Arab cuisines. In Turkish cuisine, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds. |
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