Emerils Rolled Baklava Recipe

How to make it

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• To make the syrup:
• In a medium saucepan, whisk together the honey, water, sugar, and cinnamon stick.
• Use a vegetable peeler to remove the zest of the lemons in large pieces and add to the syrup mixture.
• Squeeze the lemons, discard the seeds, and add the juice to the syrup.
• Bring to a boil, lower the heat, and simmer until slightly thickened, about 20 minutes.
• Remove from the heat and set aside to cool slightly.
• Remove and discard the cinnamon and lemon zest.
• To make the filling:
• In a food processor, combine the nuts, cinnamon, allspice, salt and half of the syrup.
• Pulse until finely chopped (don't over chop!).
• Transfer the nut mixture to a bowl and set aside.
• For clarified butter:
• In a medium saucepan, completely melt the butter over medium heat.
• Set aside for 5 minutes, then skim the white foam from the surface of the butter and discard.
• Pour the clear butter into a small bowl, stopping before the watery liquid on the bottom pours in.
• Discard the watery butter in the bottom of the pan.
• To assemble the baklava:
• Preheat the oven to 350 degrees F.
• Place a piece of parchment paper in a 10 by 14-inch baking dish. (The edges of the parchment should come half way up the sides of the dish.)
• Unroll the Phyllo onto the work surface, and place the stack off to 1 side.
• Lift 1 sheet and lay it on the workspace, lengthwise, and parallel to the edge of the counter.
• Brush the sheet with some of the butter.
• Lay another sheet on top, and brush with butter; repeat with 1 more sheet, for a total of 3 sheets.
• Mound 1/6 of the nut mixture, lengthwise, about 1-inch from the bottom edge and ends.
• Roll the bottom edge of Phyllo over the nut mixture, fold in the sides to seal the log, and continue rolling until completely closed.
• Place the Phyllo roll seam side-down in the baking dish.
• Repeat with the remaining ingredients to make 6 rolls in all, arranging them in snug rows.
• Brush the top of the rolls lightly with butter.
• Using a paring knife, lightly score the rolls, crosswise, at 3-inch intervals.
• Bake until golden brown, about 40 minutes.
• Rewarm the syrup over medium heat.
• Cut through the scored lines of the pastry and pour the syrup over the warm pastry.
• Set aside to cool for 1 hr