Saragli- Rolled BaklavaFrom greekgirrrl 7 years ago
- 1/2 c up unsalted butter; melted shopping list
- 1 1/2 cups coarsely ground almonds; (7 shopping list
- -ounces) shopping list
- 1 1/2 cups coarsely ground walnuts; (7 shopping list
- -ounces) shopping list
- 1 tsb ground cinnamon shopping list
- 14 sheets phyllo dough (keep between damp towels so it doesn't dry out) shopping list
- 2 cups honey Syrup; cool, see shopping list
- -recipe shopping list
How to make it
- Place rack in center of oven, and heat 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
- 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.
- In the mean time, in a saucepan, bring 1 cup sugar and 1/2 cup water to a boil til dissolved.
- Take off of heat and add 1/2 cup honey. (Attiki brand if you can find it)
- 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.
The Cookgreekgirrrl Huntington Village, NY
The Rating17 people
I liked the description alot...So proffetional and the recipe is realy different for a Baklawa one..Thanks.ahmed1 in Cairo loved it
love Baklava it is sooooooooooooo good thanksmomo_55grandma in Mountianview loved it
We love baklava! I'll have to try this one.morninlite in Kalamazoo loved it
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