Baklava Rolls Recipe

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Baklava Rolls Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Baklava Rolls

Ingredients

1/2 lb walnuts, finely chopped
2 1/2 tbsp sugar
1/2 tsp cinnamon
1/8 tsp ground cloves
1 syrup:
1 1/2 cup sugar
1 1/2 cup water
1 cinnamon stick
2 tsp lemon juice
1/2 cup honey
1 lb phyllo dough
3/4 lb unsalted butter, melted

Preparation

Heat oven to 350 degrees. Mix first four ingredients together for
filling. Combine syrup ingredients and cook until sugar dissolves and
mixture turns syrupy. Set aside to cool. Remove cinnamon stick before
using.

To Assemble:

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets
crosswise, into thirds. Cover phyllo not being used with a barely
damp towel. Using two pieces of phyllo - phyllo sheets are so thin
they must be doubled - and keeping narrow ends towards you, brush
with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end
nearest you, to within 1/4 inch of sides. Fold long sides in 1/4
inch. Fold over bottom to cover filling.

Place a clean pencil on top of fold and roll into a cigar-like
cylinder.

Push both ends toward center and remove pencil. Place roll on cookie
sheet and generously brush with butter. Repeat with remaining filling
and phyllo.

Bake 25 minutes or until golden brown. Dip hot rolls into cooled
syrup - kitchen tongs work well for this. Place onto a platter to
cool. Cover and refrigerate. Can be frozen.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

Servings: 6