LIGHTER ROLLED BAKLAVA
This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 16 pieces
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter an 8-inch square baking pan. In a small bowl, combine the pistachios, walnuts, apricots, currants, sugar, ginger, cinnamon, nutmeg, and salt.
- On a large clean work surface, stack phyllo sheets; trim long side to measure 15 1/2 inches. Keep remaining phyllo covered with a damp kitchen towel, and then plastic wrap. Lay out 1 sheet of phyllo with long side toward you. Brush generously with butter. Top with a second sheet of phyllo; brush with butter. Sprinkle one-quarter of nut mixture horizontally 1 inch from the bottom edge of phyllo.
- Gently roll up the phyllo, brushing dough occasionally with butter as you roll, to create a long, thin cylinder. Cut cylinder in half, and place the two halves next to each other in prepared pan. Repeat with remaining dough and nut mixture to make three more cylinders, and arrange in same manner in pan. Using a sharp knife, halve logs again, being careful not to disturb them, making 16 cigar-shaped pieces. Bake until golden brown, 40 to 45 minutes.
- Meanwhile, make syrup: In a small saucepan, combine honey with 1/2 cup water. Boil until reduced by one-quarter, about 4 minutes. Remove from heat; add lemon juice. Pour into a small bowl; refrigerate until completely cool.
- As soon as you remove baklava from the oven, pour cooled syrup over it to cover evenly. Let baklava cool completely. Drizzle with more honey and garnish with pistachios before serving.
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Sinner
[email protected]This recipe is a keeper! I will definitely be making this baklava again.
Cambooshe Maxamed
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Choudry Club
[email protected]This baklava was a disappointment. The filling was dry and the phyllo dough was tough.
Alia Lindaline
[email protected]This baklava was a little too sweet for my taste, but it was still very good. I think I would use less honey next time.
Tasfia Khan
[email protected]I was really impressed with this baklava. It was so easy to make and it turned out perfectly. The filling was delicious and the phyllo dough was crispy.
Piyam Ohedulalam
[email protected]This baklava was amazing! It was so light and flaky, and the filling was perfectly sweet. I will definitely be making this again.
Mark Gillespie
[email protected]I'm not a big fan of baklava, but this recipe was really good. The filling was moist and flavorful, and the phyllo dough was crispy.
Kenny Tripp
[email protected]This baklava is delicious! I will definitely be making it again.
Charley Huckeba
[email protected]I love this recipe! It's so easy to make and the baklava always turns out perfectly.
Ekundayo Mayowa David
[email protected]This is my go-to baklava recipe. It's always a crowd-pleaser.
Kobusinge Agnes
[email protected]I made this baklava for a potluck and it was a huge success! Everyone loved it.
E_R Gaming
[email protected]This baklava was a little too sweet for my taste, but it was still very good. I think I would use less honey next time.
Fafaz Ahmad
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of baklava, but I'm so glad I did! This baklava was amazing! It was light and flaky, and the filling was perfectly sweet.
Abdullah shah shah
[email protected]This is the best baklava I've ever had! The phyllo dough was so crispy and the filling was so moist and flavorful. I highly recommend this recipe.
Harly Mantac
[email protected]I've made baklava before, but this recipe was by far the easiest to follow. The step-by-step instructions and pictures were really helpful.
Samuel Dida
[email protected]This baklava was a hit at our party! It was so delicious and flaky, and the filling was perfectly sweet and nutty. I will definitely be making this again.