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Baklava: Rolled Baklava

Source of Recipe

www.ichef.com


List of Ingredients

1 package phyllo dough
unsalted butter

NUT FILLING:
1/2 pound chopped walnuts
1/4 pound chopped almons or pistachios
1/2 teaspoon cinnamon
sprinkle nutmeg
2 tablespoons sugar
1 teaspoon vanilla

SYRUP:
3 cups sugar
1/2 lemon
1 teaspoon vanilla



Recipe

SYRUP: dissolve 3 cup sugar in 1 1/ 2 cup water. Bring to a medium boil for 10 minutes. Squeeze 1/2 lemon into it and boil for another minute or two. At this point it should be a little thick, but not as thick as corn syrup. Add 1 tsp. vanilla and let cool. PASTRY: mix nuts and spices together. I've found you need slightly more than 1/2 pound f walnuts and 1/4 pound of almonds for one package of filo dough. Melt some unsalted butter and let separate over low heat. Preheat oven to 350ºF. Spread the filo dough and cut into 9 (3x3) equal sections.

Stack three layers of dough, brushing the bottom two layers with butter. Place 1 tsp of nuts at one end and roll tightly. Repeat until you've used up all the filo dough. Place the rolled up pieces in a buttered baking dish, leaving no space between pieces. Brush the top with butter.

Bake for 15 minutes at 350ºF, then lower the heat to 300ºF and bake until lightly golden. (Lift one of the pieces to check the bottom.) This should take between 15-30 minutes. Remove from the oven and pour the syrup over it immediately. Let sit for about an hour to absorb the syrup. After the first few miinutes you may want to tilt the tray back and forth to be sure the syrup spreads evenly.