Rolled Baklava - Walnut Baklava Rolls -

Name: Rolled Baklava - Walnut Baklava rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups walnuts; 2 tbsp. brown sugar; 1/2 tsp cinnamon powder; 1/2 tsp cardamom powder; 1/2 cup butter (melted); 12 sheets phyllo dough; 2 cups granulated white sugar; 1 cup water (at room temperature); 2 tsp lemon juice; 1/2 cup pistachio (chopped)

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Baklava, or as pronounced in Arabic: Baklawa, is surely one of the simplest Middle Eastern desserts that people love. It’s available in a wide range of forms and fillings, with rolled baklava being the most common and popular.

You can use a variety of different fillings in Rolled baklava, like almonds, pistachios, or walnuts to deliver a rich, nutty, and sweet flavor. With a drizzle of honey or simple syrup, and a spiced, crunchy nut filling, these fingers make the perfect dessert for gatherings!

Your Eyes Will Be in Love Before Your Taste Buds!

A small dish of crunchy rolled baklava filled with a chewy spiced walnut mixture, sprinkled with pistachio and decorated with dried pink roses. — ***A perfect traditional Middle Eastern dessert for all occasions!***

I’ll be sharing with you an easy baklava roll recipe that has been in my family for years and holds a special place in my heart. It’s also my favorite, especially during The Month of Ramadan. This rolled baklava is crispy, delicious, and will leave you full but still wanting more!

What Exactly is Rolled Baklava?

Baklava rolls are a Middle Eastern dessert found on the top of the list of handmade delights. Baklava is traditionally made in big pans, with crunchy layers of phyllo pastry with a sweetened nuts filling in between, brushed with melted butter then baked into goodness! It’s a fun party twist on a Mediterranean classic.

The History of Baklava

The word baklava is thought to have originated in Ottoman Turkish and was first recorded in 1650 in English. According to history, this meal originated in Istanbul’s imperial kitchens.

However, due to the lack of documentation, numerous interpretations of this sweet dish’s origin and etymology exist. Today, baklava has made its way into many different cultures and became a part of the Greek, Turkish, and Middle Eastern cuisines.

My Way Of Rolled Baklava

Despite the fact that the original recipes call for pistachios, almonds, or walnuts, the baklava recipe has a few regional variants when it comes to the nut mixture. Although people usually make baklava with walnuts and honey, some parts of the Middle East use pistachios, whereas others use hazelnuts.

You could also find spiced baklava, with cinnamon and cloves in the filling to be popular in a few places. This time, I’ve decided to prepare it using walnut filling, but feel free to use cashew nuts, almonds, or pistachios instead.

Tips on Making Walnut Baklava Rolls

Use a food processor to chop your walnuts. You need to pulse for about 10 seconds at a time, but make sure you don’t grind them too much so we don’t end up with powder!

In order to soak up the flavor perfectly, let it sit overnight at room temperature.

Prepare the simple syrup before making your baklava roll because it can take quite some time to cool down.

Make sure to ladle the hot baklava with cold simple syrup in order to maintain crunchiness and keep them from getting soft and saggy.

After placing the baklava rolls in a prepared baking dish, brush them with more melted butter.

Cut your baklava BEFORE baking.

Frequently Asked Questions

How do I prevent my unbaked rolls from cracking?

The phyllo dough usually breaks when it dries up. To prevent that try covering it with a damp kitchen towel. You can also brush each sheet with a good amount of butter to prevent cracking while rolling.

Can I microwave my baklava rolls?

Yes! You can always heat for 10-15 seconds to bring back the crisp. However, do not overheat or else it will get dry.

How do I store my rolled baklava?

These rolls of Arabic baklava can be stored for days at room temperature. Also, if you want them to last up to 2 weeks, you can store them in air-tight containers in the refrigerator.

Ingredients:

• Walnuts (2 cups)

You can spread any nut mixture over the phyllo sheets, but I suggest a cinnamon filling with walnuts.

• Cardamom Powder (1/2 tsp)

While a walnut baklava recipe needs to have some strong-flavored spices, cardamom is the best choice to go for if you want to enhance the overall taste. No wonder it’s among the most expensive spices!

• Cinnamon Powder (1/2 tsp)

The best baklava recipe definitely calls for this aromatic ingredient. It will add a sweet and woody flavor to the walnut filling and a toasty warmth to the dessert.

• Phyllo Dough

Filo or Phyllo dough is a thin, flaky, unleavened dough usually found in the frozen department of your local grocery shop in a standard square size that you cut as preferred.

• Melted Butter or Ghee (1/2 cup)

Baklava needs a lot of fat. You need to use a lot of melted butter or ghee to make it crispy and delicate. In this recipe, you need to brush every layer with butter or ghee.

• Brown Sugar (2 tbsp)

Brown sugar is the best choice for walnut filling, but you can also use white sugar instead.

How to Make Rolled Baklava

Step 1:

Put the brown sugar, cardamom powder, cinnamon powder, and walnuts into a food processor and pulse for about 10 seconds until the walnuts are roughly chopped.

A mix of spices and walnuts, roughly ground using a food processor. — **Grind the walnuts and spices until fine.**

Step 2:

Brush the phyllo dough sheet with melted ghee or butter.

Similarly, add another sheet and brush it with ghee or butter then sprinkle a bit of the chopped walnuts over the phyllo sheets.

Two sheets of phyllo dough are brushed with melted butter and placed over one another then topped with the walnut filling. — **Brush each layer with butter then sprinkle the walnut mix.**

Step 2:

Put a wooden skewer on top of the sheets and roll them up gently. Now slowly remove the skewer while scrunching the sheets and pushing the ends into the middle. Keep making as many rolls as you can until you end up with no walnuts or sheet because you won’t get enough of these baklava rolls!

Place the roll baklava on a prepared baking dish. Brush the sheets with ghee or butter and cut them into thirds.

The sheets are rolled using a skewer placed on the top into fingers. Four rolls are places in a baking dish then brushed with melted butter. — **Roll the sheets while tucking the ends in then bake until golden.**

Step 3:

After that, bake the baklava rolls at 350°F for about 25 minutes in a preheated oven until they turn golden. Broil on high until golden.

Step 4:

When the rolls turn golden, bring them out and pour some cold simple syrup over. Finally, Garnish by sprinkling crushed pistachios or nut mixture over the puff pastry baklava rolls. Enjoy!

Let’s Get Rolling!

A beautiful dish of golden and flaky baklava rolls is sprinkled with pistachio and topped with little pink roses. — **Serve with a sprinkle of pistachio on top. Enjoy!**

These Rolled Baklava Are A Delight To Your Taste buds!

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