Easy Rolled Baklava
Versions of baklava (a mediterranean dessert) vary across the landscape of its native regions—every one loved and defended as authentic, true baklava. Each is some combination of phyllo dough, nuts, butter, sweet syrup and spices that combine into an incredible confectionary treat. Part pastry and part confection, baklava achieves a seemingly impossible combination of crunchy soft stickiness and nearly unbearable, diabetes inducing sweetness; tempered by the earthy savoriness of pistachios and/or walnuts and almonds. The resulting product is nearly addictive in its textural complexity and heavenly aroma. Fortunately its richness keeps you from being able to eat it nonstop by the pound.
When you see baklava in bakeries, it may seem daunting to make it at home, but it is actually one of the simplest desserts to assemble. The only problem I’ve had with baklava is its insistence on destroying baking pans by requiring that it be cut with a sharp knife in the pan prior to baking! I hate destroying a good pan, so I developed a version of baklava that combines the extra nuttiness of traditional diamond shaped baklava with the sturdiness of rolled baklava (minus the hassle of the traditional wooden dole and pan destroying knife). The results are beautiful little nut-filled baklava rolls that can be cut into pretty rounds with a knife on a proper cutting board after baking. Thus putting an end to baklava-based cake pan catastrophes across the globe!
Click here to watch a video demonstration of this recipe on my "Simmer and Stir" YouTube channel.
Directions:
Preheat oven to 325°. Spray a non-stick metal 9” x 13” x 2” cake pan with cooking spray.
Place pistachios, walnuts and cinnamon in food processor. Pulse until coarsely chopped, about the texture of cornmeal mixed with raw steel cut oatmeal. Transfer to a bowl.
Unroll phyllo dough and cover with plastic wrap. It is important to keep phyllo dough covered while you are working with it or it will dry out.
Place one sheet of phyllo dough on a large cutting board with the short side closest to you.
Gently brush with melted butter.
Sprinkle 1 Tbsp of nut mixture onto ⅔ of the phyllo dough closest to you. (see photo)
Top with an additional sheet of phyllo dough. (photo)
Gently brush with butter.
Pile 1 Tbsp of the nut mixture 1 ½-2 inches from the edge of the phyllo dough closest to you. (see photo)
Fold top edge of phyllo over nut mixture.
Brush edge with butter.
Add 1 Tbsp of nut mixture to the center of phyllo dough right below where you just folded over the top edge. (photo)
Fold each side of the phyllo in so that they meet in the middle and cover the second pile of chopped nuts.
Brush down the center seam with butter.
Gently roll the phyllo into a cylinder starting with the edge closest to you. It is okay if it cracks a little while rolling.
Place the rolled baklava seam side down into the prepared pan. Brush the top and sides with more melted butter.
Repeat until you have two rows of baklava rolls filling the pan, 9 baklava rolls in each row.
Brush with any remaining butter and place in the center of your preheated oven for 50 minutes or until deep golden brown.
While baklava bakes prepare the syrup.
Combine sugar, maple syrup, water, salt and orange zest in medium sauce pan. Bring to a simmer over medium heat and cook until it reaches 217° F. Turn off heat and add vanilla extract. Stir and keep warm until baklava is done baking.
Remove baklava from the oven and place on heat proof surface or trivet. Immediately ladle hot syrup evenly over rolls. You will hear a sizzle, this is good. It will seem like a lot of syrup and should come ⅓ to ½ way up the rolls. Let cool, uncovered or covered with cheese cloth (not touching the surface of the baklava), to room temperature. Cover tightly with aluminum foil and let sit at room temperature overnight or at least 8 hours to allow syrup to fully absorb.
After 8 hours there should be hardly any unabsorbed syrup in the bottom of the pan.
Sprinkle with chopped pistachios or walnuts if desired to garnish.
To serve: Use spatula to remove baklava rolls from pan. Slice each roll into 4 pieces exposing the spiral of filling inside. Enjoy!
(Makes 18 rolls that can be cut into 72 bite-sized pieces)
Ingredients:
16 oz Phyllo Dough, thawed overnight and brought to room temperature.
16 oz (448 grams) Salted Butter, melted and warm.
8 oz (224 grams) Unsalted Pistachios
8 oz (224 grams) Walnuts
½ tsp Ground Cinnamon
Syrup
2 cups (400 grams) Granulated Sugar
The zest of one medium to large Orange (peeled in large strips).
1 cup Water (240 ml)
⅓ Cup Maple Syrup (80 grams)
1 tsp Vanilla Extract
½ tsp Table Salt
Versions of baklava (a mediterranean dessert) vary across the landscape of its native regions—every one loved and defended as authentic, true baklava. Each is some combination of phyllo dough, nuts, butter, sweet syrup and spices that combine into an incredible confectionary treat. Part pastry and part confection, baklava achieves a seemingly impossible combination of crunchy soft stickiness and nearly unbearable, diabetes inducing sweetness; tempered by the earthy savoriness of pistachios and/or walnuts and almonds. The resulting product is nearly addictive in its textural complexity and heavenly aroma. Fortunately its richness keeps you from being able to eat it nonstop by the pound.
When you see baklava in bakeries, it may seem daunting to make it at home, but it is actually one of the simplest desserts to assemble. The only problem I’ve had with baklava is its insistence on destroying baking pans by requiring that it be cut with a sharp knife in the pan prior to baking! I hate destroying a good pan, so I developed a version of baklava that combines the extra nuttiness of traditional diamond shaped baklava with the sturdiness of rolled baklava (minus the hassle of the traditional wooden dole and pan destroying knife). The results are beautiful little nut-filled baklava rolls that can be cut into pretty rounds with a knife on a proper cutting board after baking. Thus putting an end to baklava-based cake pan catastrophes across the globe!
Click here to watch a video demonstration of this recipe on my "Simmer and Stir" YouTube channel.
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