Baklava Rolls – There’s truly nothing like the taste of Baklava Rolls to whisk you to the sunny Mediterranean coast. This tasty dessert integrates the crunch of walnuts. With the softness of pastry. All held together by a syrupy touch. With ingredients such as walnuts, cinnamon, and phyllo sheets. This recipe celebrates the culinary legacy of Greek and Mediterranean cuisine.
The first time I tried my hand at making Baklava Rolls was a labor of love. I can still recall the kitchen filled with the comforting aroma of cinnamon. Toasted nuts, a scent that hinted at something special baking in the oven. My husband. Who tends to be wary about my cooking ventures. Eagerly took a bite first. The pure joy on his face was all I needed for reassurance. And as for my child. Well, let’s just say those rolls disappeared in no time. They were merely too captivating! Requested at gatherings. And cherished for its sweetness and homely charm.
What makes this Baklava Rolls truly stand out?
What makes this recipe stand out? Is its simplicity and adaptability. Unlike other baklava dishes. These rolls are quicker to whip up. They can be personalized to your fancy. You have the option to switch walnuts with your nuts. Or incorporate spices that match your palate. Whether you’re throwing a party. Or simply searching for a dessert to savor with loved ones. The way they combine Mediterranean flavors with the ease of cooking. Makes them a delectable option for any occasion.
What You Need To Make This Baklava Rolls Recipe?
Walnuts: Walnuts are the standout feature in these rolls. Providing a crunch. They’re like hidden treasures nestled within the layers to surprise you with their taste.
Cinnamon and Sugar: The classic combination of cinnamon and sugar. Brings a sense of warmth and sweetness resulting in a filling. Cinnamon offers a hint of spice. While sugar enhances the flavor profile. Ensuring each bite is perfectly balanced.
Breadcrumbs: Play a role in maintaining the consistency of the filling. They help tie everything. Ensuring that every morsel has the right texture. Neither too dry nor too moist.
Olive oil: Goes beyond being an option. It imparts a golden shade and crispy consistency to our phyllo dough. It’s like capturing the essence of Mediterranean sunshine within our rolls.
Phyllo sheets: Phyllo sheets are layers that envelop our filling in a crispy embrace. Working with them is akin to crafting with care. Each coating donates to the classiness and crispiness of the rolls.
For our finale: The Syrup
Water, Sugar, and Lemon Juice: A blend of water, sugar, and lemon juice. Forms a sweet yet tangy glaze that seeps into the rolls. Keeping them moist and blasting with savor. Turning each mouthful into a joyful occasion.
Steps To Make Baklava Rolls:
Step 1: Setting the Stage: Begin by preheating your oven to a cozy 350°F (180°C). The warmth promises good things to come.
Step 2: Syrup Symphony: In a small saucepan, combine water and sugar over medium heat. Let it dance to a boil, then simmer for two minutes, adding a splash of lemon juice for zest. Set aside to cool – this syrup will soon cloak our rolls in sweetness.
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Step 3: Filling Magic: Pulse walnuts, cinnamon, sugar, breadcrumbs, and olive oil in a food processor until it resembles fine, sandy beaches. This mixture will be the heart of our rolls.
Step 4: Phyllo, My Love: Lay a sheet of phyllo gently on your workspace, as if whispering a secret to it with a brush of olive oil. Stack, brush, and layer until three sheets thick. Cut this layered secret into rectangles, ready to cradle our filling.
Step 5: Rolling Dreams: On each rectangle, place a mound of filling. Fold and roll as you would tuck in a child: with care and love. These rolls, about 4 inches long, are dreams waiting to be baked.
Step 6: Golden Moments: Brush your rolls with a final touch of olive oil and bake until golden—a testament to patience and anticipation.
Step 7: The Sweet Pour: Once golden and proud, bathe your rolls in the syrup you prepared with love. This is the moment where magic happens, as each roll soaks in sweetness.
Step 8: Patience, My Friend: Let them sit, let them soak, and let the anticipation build. An hour later, you’ll be rewarded with Baklava Rolls that tell a story in every bite.
Tip:
When you’re working with dough. A trick to getting those perfectly crisp and flaky layers is keeping the dough moisture in check. Phyllo sheets tend to dry out. When they’re exposed to air. Making them brittle and tricky to handle. To avoid this. Cover the sheets. You’re not using a clean slightly damp cloth or paper towel while you put together your rolls. This little trick. Helps keep the dough easy to work with. And flexible so you can create your rolls effortlessly. And don’t forget to brush each layer with olive oil. It not only keeps them from drying out in the oven. But also gives that irresistible golden crispy finish. That makes Baklava Rolls so delicious.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Bake them up to 2 days before and keep at room temperature. For longer prep, freeze unbaked rolls and bake when needed, adding extra time.
What if my phyllo dough tears?
No worries! Brush olive oil over the tear, add a piece of phyllo on top, and keep going. The layers and filling will cover any tears.
How to avoid soggy rolls with the syrup?
Pour cold syrup over hot rolls from the oven to keep them crispy. Let them soak for an hour before serving for the best flavor and texture.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baklava Rolls
Ingredients
- 5 oz walnuts without the shell
- 1 ½ tsp cinnamon
- 1 ½ tsp sugar
- 2 tbsp breadcrumbs
- 1 tsp olive oil plus more for brushing
- 6 sheets of phyllo
For the syrup:
- ¼ c water
- ½ c sugar
- 1 ½ tbsp lemon juice
Instructions
- Preheat the oven by setting it to 350°F (180°C).
- For the syrup. Combine 1/2 cup of sugar and 1/4 cup of water in a saucepan. Boil for 2 minutes. Then add lemon juice. Allow it to cool.
- To prepare the filling. Blend walnuts, cinnamon, sugar, breadcrumbs, and olive oil in a food processor until they form a mixture.
For assembling the rolls:
- Lay out a sheet of pastry flat and brush it with olive oil.
- Place another sheet on top. Brush it well. Repeat with a sheet.
- Cut the stacked sheets in half widthwise. Then each half into three rectangles.
- Put the filling on each piece. Fold the sides and roll them into logs 4 inches long.
Bake as follows:
- Arrange the rolls in a pan and brush them with oil.
- Bake until they turn brown. Which should take 30 minutes.
- After baking. Drizzle the cooled syrup over the rolls.
- Let them rest for an hour before serving.
- Store covered at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
