Easy Rolled Baklava Recipe

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Make the syrup: combine sugar, water, lemon zest and cinnamon stick in a saucepan. Bring to a boil over medium heat, then simmer for 4 to 5 minutes. Turn off the heat, stir in lemon juice and rose water, and let cool completely.
2. Preheat the oven to 320°F (160°C). Lightly grease or line a 9x13-inch (23x33 cm) baking dish.
3. Pulse the nuts in a food processor until coarsely ground, without over-processing.
4. Lay one phyllo sheet on a clean surface and brush with melted butter. Top with a second sheet, brush with more butter, and sprinkle 2 to 3 tablespoons of nut mixture evenly across it.
5. Place two thin wooden skewers about 2 inches apart on the shorter end of the dough. Roll the dough over the skewers into a tight log, gently press the ends inward for a crinkled effect, then slide out the skewers and place the roll in the baking dish. Repeat with the remaining dough and filling.
6. Cut the rolls into pieces about 2 inches long. Drizzle the remaining butter over the top. Bake for 60 to 70 minutes, until deep golden brown. If browning too fast, tent with foil after 40 minutes.
7. Immediately after baking, pour the cooled syrup evenly over the hot baklava and let it soak for at least 30 minutes.
8. Garnish with chopped pistachios if desired and serve at room temperature.

Summarized from The Cooking Foodie's video. Watch it for the details.

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