Baklava rolls are a variation of the traditional Middle Eastern dessert, baklava. While classic baklava is typically prepared in layers of phyllo pastry, nuts, and sweet syrup or honey, arranged in a pan and cut into squares or diamonds, baklava rolls follow a slightly different method. Accordingly, they offer the same sweet, nutty flavors and flaky texture as traditional baklava but, in my opinion, they are much easier to make.
Different countries and regions have their unique versions of baklava, including variations in nuts used (like pistachios, walnuts, or almonds), type of sweetener (honey or sugar syrup), and the addition of spices or flavorings like cinnamon, clove, or rose water. Consequently, these variations are always at the center of the debate about what makes an "authentic" baklava.
Why You'll Love My Recipe
One reason people will love my Baklava Rolls recipe is its unique blend of flavors and textures. The combination of crispy, buttery phyllo pastry with the rich, nutty filling, all sweetened with fragrant syrup, creates a beautiful sensory experience. This perfect blend of sweet and nutty flavors, along with the satisfying crunch of the pastry, makes each bite a memorable experience. Additionally, the use of both orange blossom or rose water in the syrup adds a subtle, exotic aroma that can elevate the overall taste and make your baklava rolls stand out.
Ingredients In My Baklava Rolls
Sugar Syrup Ingredients:
- Sugar: This is the primary sweetener in the syrup. The sugar dissolves in water to create a thick, sweet liquid that will infuse the baklava rolls with sweetness and help in preserving their texture.
- Water: The water is essential for dissolving the sugar and creating a syrup. Additionally, it's the medium that allows the sugar to cook down into a consistent and pourable syrup.
- Lemon Juice: Lemon juice not only adds a subtle tartness to balance the sweetness of the syrup but also plays a chemical role. Secondly, acidity in lemon juice prevents the sugar from crystallizing, ensuring a smooth syrup.
- Orange Blossom or Rose Water: These are aromatic waters that add a distinctive floral note to the syrup, giving it a unique flavor characteristic of Middle Eastern desserts. Moreover, Orange blossom water offers a light, citrusy aroma, while rose water provides a sweet and floral scent. The quantity can be adjusted based on personal taste preferences.
Baklava Rolls Ingredients:
- Phyllo/Fillo Pastry (1 Packet/375g): Phyllo is a very thin, unleavened dough used for making pastries. In baklava, it creates the delicate, flaky layers that are a hallmark of the dessert. It's important to keep the phyllo sheets covered while working with them, as they dry out quickly.
- Unsalted Cashews (400g): Cashews provide a rich, buttery flavor and a crunchy texture when baked. They are a less traditional choice than pistachios or walnuts, often used in baklava, but offer a unique taste. Alternatively, a mix of nuts like almonds, pistachios, or walnuts can be used, each contributing its distinctive flavor and texture.
- Melted Ghee (180g): Ghee is clarified butter with a deep, nutty flavor. It is used to brush the phyllo sheets, which helps them to bake into golden, crispy layers. Ghee is preferred over regular butter in many Middle Eastern and Indian recipes for its rich flavor and higher smoke point.
Garnish:
- Ground Pistachio Nuts: Used as a garnish, ground pistachios not only add a beautiful green color to the finished baklava rolls but also offer a sweet and nutty contrast in flavor and a slightly crunchy texture.
How To Make My Baklava Rolls
Sugar Syrup Preparation
Combining Ingredients: In a medium-sized saucepan, mix white granulated sugar with water. Stir gently to combine.
Cooking the Syrup: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
Adding Lemon Juice: Once boiling, reduce the heat to a low simmer and add lemon juice. This addition not only imparts a subtle citrus flavor but also helps in preventing sugar crystallization, ensuring a smooth syrup.
Simmering for Thickness: Let the mixture simmer on very low heat for about 8 minutes. Watch for the syrup to thicken slightly, indicating it's reaching the desired consistency.
Infusing Flavor: Remove the saucepan from the heat. Now, stir in 2 teaspoons of orange blossom water, adjusting the amount based on your flavor preference. This step is crucial as it infuses the syrup with a fragrant, floral aroma, characteristic of many Middle Eastern desserts.
Cooling the Syrup: Set the syrup aside to cool to room temperature. Cooling is essential as it will be poured over the hot baklava rolls later, and it needs to be at the right consistency for even absorption.
Baklava Rolls Preparation
Preparing Cashews: Finely chop unsalted, roasted cashews. Aim for consistency in size for an even texture in the filling. Avoid turning them into powder; you want to retain some crunch.
Prepping Baking Pan: Using a pastry brush, evenly coat the bottom and sides of a 10" square baking pan with some of the melted ghee. This prevents sticking and adds a buttery flavor to the baklava.
Preheating the Oven: Set your oven to preheat at 180°C (350°F). Ensuring the right temperature is key for perfectly baked baklava rolls.
Handling Phyllo Pastry: Carefully unroll the packet of phyllo pastry. Cover the sheets with a damp cloth while you work. This is important as phyllo dough dries out and becomes brittle if exposed to air for too long.
Layering the Phyllo: Take one sheet of phyllo pastry and lay it flat. Lightly brush it with melted ghee, covering it evenly but without saturating it. Then, evenly sprinkle the ghee-brushed sheet with a layer of the crushed cashew nuts.
Baklava Rolling Technique
Rolling Technique: Place a thin dowel (3mm-5mm thick) at one of the longer ends of the phyllo sheet. Carefully, yet tightly, roll the pastry over the dowel. The roll should be snug but not too tight to avoid tearing the pastry. Repeated with another buttered sheet of phyllo minus the cashew nuts.
Creating the Signature Look: Once rolled, gently press both ends of the pastry towards the dowel's center. This motion creates the scrunch effect characteristic of baklava rolls.
Transferring to Baking Tray: Carefully slide the baklava roll off the dowel and place it seam-side down on the prepared baking tray. Ensure they are placed a little apart to allow even baking.
Repeating the Process: Continue the process until all phyllo sheets are used. This step might be time-consuming but is crucial for creating multiple layers in your baklava rolls.
Cutting the Rolls: Using a sharp knife, slice the rolls into four equal parts for standard rolls or eight for mini rolls. This step is best done gently to maintain the roll's structure.
Final Brushing: Generously brush the tops of the rolls with the remaining melted ghee. This gives a golden, crispy finish to the baklava.
Baking: Place the tray in the preheated oven. Bake for 40-45 minutes, watching for the pastry to turn a rich golden brown and become crisp.
Finishing Touches
Syrup Application: Immediately after removing the baklava rolls from the oven, evenly pour the cooled sugar syrup over the hot rolls. The heat helps the pastry absorb the syrup, enhancing the flavor and texture.
Cooling and Absorption: Let the baklava rolls sit undisturbed for several hours at room temperature. This allows the syrup to be fully absorbed and the rolls to cool down completely.
Optional Garnish
Once cooled, you might sprinkle the rolls with ¼ cup of finely ground pistachios for an added visual appeal and a complementary nutty flavor.
Following these detailed steps will help you create a batch of delicious, richly flavored Baklava Rolls that are both visually appealing and bursting with the classic sweet, nutty taste of this traditional dessert.
Pro Tip For Baklava Rolls
So, a super important tip for making these baklava rolls is to play around with the nuts and syrup flavors to make it your own kind of yummy. Like, try different nuts – almonds, pistachios, or walnuts – each one's got its own cool taste and texture, and mixing them up can give you something really tasty and unique.
Also, don't be shy about changing up the flavors in the syrup. Adding stuff like orange blossom or rose water really changes the game in terms of smell and taste. So, tweak the amounts or throw in something new to see what happens. It's all about making the baklava rolls taste just right for you. This way, you're not just following a recipe; you're creating a dessert that's all about what you love. It's a fun way to make the recipe special and discover flavors that you're really into.
Some Tasty Variations You Can Try
These variations let you play around with the recipe and discover new favorite combinations. Have fun experimenting and enjoy your delicious creations!
Nut Variations:
- Walnut & Cinnamon: Swap the cashews for walnuts and add a teaspoon of ground cinnamon to the nut mixture for a warm, spiced flavor.
- Pistachio & Cardamom: Use pistachios instead of cashews and mix in a pinch of ground cardamom for an aromatic twist.
- Mixed Nuts: Combine almonds, pistachios, and walnuts for a diverse nutty flavor. You can even throw in some pecans or hazelnuts if you're feeling adventurous.
Syrup Flavors:
- Honey & Vanilla: Instead of sugar syrup, use honey diluted with a bit of water and a dash of vanilla extract for a rich, fragrant sweetness.
- Maple & Orange: Use maple syrup with a splash of orange juice for a unique, tangy-sweet flavor.
- Spiced Syrup: Infuse your sugar syrup with spices like cinnamon sticks, cloves, or star anise during the simmering process.
Filling Extras:
- Chocolate Chips: Sprinkle some chocolate chips with the nuts for a gooey, chocolatey surprise in each bite.
- Dried Fruit: Add finely chopped dried fruits like apricots, figs, or raisins to the nut mixture for extra sweetness and texture.
- Coconut Flakes: Mix in some coconut flakes with the nuts for a tropical flavor.
Garnish Ideas:
- Drizzle with Chocolate: Once baked and cooled, drizzle the rolls with melted dark or white chocolate.
- Sesame Seeds: Sprinkle sesame seeds on the rolls before baking for a nutty, crunchy topping.
- Rose Petals: Garnish with edible dried rose petals for an elegant and fragrant touch.
Dough Variations:
- Butter Instead of Ghee: Use melted butter for brushing the phyllo sheets if you prefer its taste over ghee.
- Gluten-Free: Try gluten-free phyllo dough if you're catering to gluten sensitivities.
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Common Questions
Absolutely! You can replace cashews with pistachios, walnuts, almonds, or a mix of your favorite nuts. Each type of nut will give a different flavor and texture to the baklava rolls.
Phyllo pastry is essential for traditional baklava rolls due to its thin, flaky texture.
Keep the phyllo sheets covered with a damp cloth or plastic wrap while you're working. This will prevent them from drying out and becoming brittle.
Yes, baklava rolls can be made a day or two in advance. Store them in an airtight container at room temperature. They actually taste better as the flavors have more time to meld together.
Yes, you can freeze baklava rolls before adding the syrup. Wrap them well and freeze. When ready to serve, thaw, bake, and then pour the syrup over them.
This could be due to overbaking or not using enough syrup. Make sure to follow the baking time closely and evenly pour enough syrup over the hot rolls immediately after baking.
Yes, you can use honey to make the syrup. It gives a different flavor profile and is a common variation in many baklava recipes.
Yes, you can make baklava rolls vegan by using a vegan phyllo dough and substituting the ghee with a plant-based alternative, like vegan butter or coconut oil. For the syrup, ensure you use a vegan sweetener like sugar or agave nectar instead of honey.
Baklava Rolls
INGREDIENTS
Sugar Syrup
- 2 cups (2 cups) sugar white granulated
- 1 cup (1 cup) water
- 1 tablespoon (1 tablespoon) lemon juice
- 2 teaspoon (2 teaspoon) orange blossom water adjust to taste
Baklava Rolls
- 375 g (⅚ lb) phyllo pastry 1 packet
- 400 g (3 cups) cashews unsalted and roasted
- 180 g (1 cups) ghee melted
Garnish
- ¼ cup (¼ cup) pistachio
INSTRUCTIONS
Sugar Syrup
- In a saucepan, combine sugar and water. Bring to a boil, then reduce heat to simmer.
- Add lemon juice and simmer on very low for about 8 minutes until the syrup thickens slightly.
- Remove from heat and stir in orange blossom or rose water. Set aside to cool.
Baklava Rolls
- Finely chop the cashews (or your choice of nuts) until they are small but not powdery.
- Brush a 10" square baking pan on the bottom and side with ghee.
- Preheat the oven to 180°C (350°F).
- Unroll the phyllo pastry. Keep the sheets covered with a damp cloth to prevent drying.
- Take one sheet of phyllo and brush it lightly with melted ghee an sprinkle evenly with crushed cashew nuts.
- Place a 3mm-5mm thick dowel at one of the longer ends and roll the pastry tightly over the dowel. You can use wooden dowel rods or metal.
- Place another sheet on top and brush again with ghee.
- Again, place the dowel at the longer end and roll tightly.
- Push both ends of the rolled pastry towards the middle of the dowel to create the signature scrunched pattern.
- Gently push the baklava roll off the dowel and carefully place the roll seam-side down on a baking tray. This can be seen in the video.
- Repeat until all pastry has been used.
- Slice the rolls into 4 pieces pieces for standard rolls or 8 pieces for mini rolls. This can be seen in the video.
- Brush the tops generously with the remaining melted ghee.
- Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and crisp.
- Remove from the oven and place the tray on a wire cooling rack.
- As soon as the baklava rolls come out of the oven, evenly pour the cooled sugar syrup over the rolls.
- Let sit for several hours until completely cool . The syrup will thicken and be absorbed as they cool.
- Arrange on a serving platter sprinkling the tops with ground pistachio nuts.
NOTES
NUTRITION
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Karim says
Amazing recipe! Best one ive found
Fay says
How fabulous! I’m thrilled you like it! Thank you!