Monday, June 10, 2013

Baklava Rolls

Baklava is a common dessert in Middle East, Turkey, Greece and some Asian countries. It was originated among Central Asian Turkish people, but the current form of baklava has been developed in Topkapi Palace during Ottoman Empire.

I will share a particular type of baklava which looks like a roll, rather than layered sheets.


  • 1 pack of fillo dough (1 lb)
  • 3 cups of crushed walnuts
  • 3 sticks of butter (12 oz, 4 oz each)
  • 3 cups of sugar
  • 4 cups of water
  • 1/2 lemon juice


First you need to prepare the syrup, as it should be cooled.  Take a large pot, add water and sugar in it and cook on medium heat until it boils. Then, lower the heat and boil it about 30 minutes on low heat, add lemon juice and take it from heat. 

You can find fillo dough in grocery stores, it is located generally in the freezer next to dessert section.

Put butter in a sauce pan and melt it. After it melts, take out excess foam. Take two sheets of fillo dough and apply melted butter on the surface with the help of a brush.  

Scatter crushed walnuts on the sheets. 

Wrap the sheet around a stick (like the ones used to make shish kebab). 

Squeeze the sheet from both edges and take out the stick from the sheet. 

Place them into a glass baking  pan side by side. Apply the rest of the butter on the surface of baklava. 

Preheat the oven to 400 F and bake it about 30 minutes. Cut them into 4 pieces with a knife or pizza cutter. Then pour the syrup on it, the syrup should be lukewarm.

 If you pour the syrup when it is hot, the baklava will be very soft. Wait one hour before serving.


No comments: