Baklava Rolls

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. In a small saucepan, bring the sugar and water to a boil. Reduce to low and simmer for 5–7 minutes, until slightly thickened.
2. Stir in the lemon juice and orange blossom water. Take off the heat and let the syrup cool completely.
3. In a large bowl, mix the walnuts, sugar and cinnamon until well combined.
4. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with melted ghee.
5. Lay out the phyllo and cover it with a lightly damp towel. Put one sheet on a clean surface and brush lightly with melted ghee.
6. Sprinkle about 3 tablespoons of the walnut mixture evenly over the sheet, leaving about 3 inches free at the top edge and ½ inch at the sides. Fold up the bottom edge about 1 inch, then roll tightly into a log.
7. Place the roll seam-side down along the bottom left long edge of the pan and crinkle it so the log reaches about half the pan's length. Repeat with the remaining sheets and filling, making two rows of 10. Gently push the ends of each roll inward to crinkle them. Cut each roll into thirds.
8. Brush the tops of all the rolls generously with the remaining melted ghee. Bake for 35–40 minutes, until deeply golden and crisp.
9. Immediately pour the cooled syrup evenly over the hot rolls. Sprinkle crushed pistachios down the centre of each row. Let rest for 1–2 hours so the syrup soaks in.

Summarized from Feelgoodfoodie's video. Watch it for the details.