ROLLED BAKLAVA
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 21 pieces
Number Of Ingredients 6
Steps:
- Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
- Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
- Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
- Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
- Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.
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sm mijan
[email protected]I'm allergic to nuts, so I substituted the walnuts in the filling with chopped dried fruit. It turned out great!
robert webster
[email protected]This is the best baklava recipe I've ever had! I highly recommend it.
Nkcubeko Mkhwebula
[email protected]I'm not a fan of baklava, but I tried this recipe and it was surprisingly good. The filling was flavorful and the phyllo dough was perfectly crispy.
Amy Verrall
[email protected]This recipe is a keeper! I love the combination of the crispy phyllo dough and the sweet, nutty filling.
Sajidsheikh Sajidsheikh
[email protected]I followed the recipe exactly and the baklava turned out dry. I'm not sure what went wrong.
Biplob Ray
[email protected]The baklava was delicious, but it was a bit too sweet for my taste. Next time, I'll use less sugar in the filling.
Josh Loggins
[email protected]This was my first time making baklava and it came out amazing! I was so impressed with how easy it was to make.
Tera Intezar
[email protected]I've made this recipe several times and it always turns out perfect. It's my go-to baklava recipe.
Private Number
[email protected]The recipe was easy to follow and the baklava turned out beautifully. I will definitely be making this again.
Billadon Billadon
[email protected]I made this for a party and it was a huge hit! Everyone loved it.
robin alexis perez
[email protected]This is the best baklava recipe I've ever tried! The filling is perfectly sweet and nutty, and the phyllo dough is crispy and flaky. I highly recommend it!