04 May 2016

Rolled Baklava

A friend of mine taught me this version of baklava that she learned from her sister's mother-in-law who from Greece a few miles from the border with Turkey.  I love to learn regional variations of different dishes and this is a good one.  I really should post recipes for layered baklava and for the Turkic versions from further east with thicker layers of dough.

This is just a basic outline of how it's done.

Grind lots of walnuts with cinnamon- 1 T of cinnamon for every cup of walnuts (or whatever nuts you're using).  Preheat the oven to 375.

Stack three sheets of phyllo (no buttering, just stacking) then sprinkle on some walnuts- 1 tablespoon per sheet if your phyllo sheets aren't huge.  Roll it up from the short end, then cut the dough into 1.5-inch pieces.  Stand them up in a buttered baking dish and keep going till it's full.

Meanwhile, start heating lots of butter.  It will need to be very hot and will brown. Just don't let it burn.  Once the baking dish is full, blob a bit of very hot butter onto each roll.  If the butter doesn't sizzle when you do that, heat it more.  After all the rolls have been buttered and sizzled, stick the dish in the oven and bake for 30 minutes till they're golden.

While they're baking, combine 2 parts water and 1 part sugar and simmer it to make syrup. It should boil down quite a bit.  After the baklava comes out of the oven, spoon a blop of syrup onto each roll and you're done.

As with all baklava, it's better the next day but you can also eat it right away.

1 comment:

  1. Thanks. Sounds easier and still very tasty.