Lebanese Baklava Rolls

03:33 Niloufer Riyaz 3 Comments

Baklava Rolls the most commonly found sweet in Arab Countries was not on my favorite list until I made them for Eid this year. I always preferred eating kunafa over baklava, did not know why I did not prefer them may be for the aroma of orange blossom water was always little strong for me. This year for Eid my hubby asked to make them because I've already made kunafa earlier, browsed through internet and found this recipe from Mamas Lebanese Kitchen. It was very easy to make and for the first time loved them. Made little changes to the original recipe to adapt my taste buds and it was perfect. The original recipe calls for more walnuts but I used more pistachio and also included little almonds. Now lets move on to the recipe.



You need:

Thin Phyllo  Dough                       1 packet
Pistachio (ground)                        1 cup
Walnuts (ground)                         1/4 cup
Almonds (ground)                        1/4 cup
Orange Blossom Water                1- 1 1/2 tsp
Sugar                                           2 tbsp
Unsalted Butter ( melted)              150 gms




For Sugar Syrup:

Sugar                                          1 cup
Water                                         3/4 cup
Lemon juice                                1/2- 3/4 tsp
Orange Blossom Water               1 tsp




Preparation:

Sugar Syrup:

In a small saucepan mix the water and sugar together. Place on medium heat. stir continuously
When it starts to boil, add the lemon juice, simmer and cook for 10-15 minutes. Remove from heat and add Orange Blossom Water, mix well, and allow it to cool.

For Baklava:

In a bowl mix the nuts with 2 tbsp of sugar and Orange Blossom Water.
Place a sheet of thawed phyllo dough on the work top, brush with melted butter, repeat this with three more sheets, buttering them every time. Place 4-5 tsp of the nuts filling along the width of the dough.Tightly roll till the thickness of the dough is 3/4th inch. Cut along the roll leaving the remaining dough. Repeat the process until the stuffing has been used.
Cut each log into 2" pieces and place on a buttered tray and brush the rolls with butter.



Bake in a preheated oven @ 350*F / 180*C for about 30 minutes.
The baklava should be golden in colour.
While it s still hot pour the syrup all over the rolls, and let them absorb it completely. Leave them aside for about 45 minutes.
Baklava rolls is ready to be served. These can be kept in an air tight container @ room temperature for 2-3 weeks.

Note:
You can use raw sugar / brown sugar for making the syrup.
If orange blossom water is not available then you can use orange blossom essence.
If you are baking them in batches then divide the syrup for each batch.