Baklava Rolls Recipe
2 C. walnuts, almonds or pistachios, or a combination
2 T. butter
2 T. extra virgin olive oil
1 lemon, quartered and seeded
1 T. sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
12 phyllo sheets, thawed
For the syrup:
1 C. sugar
1 C. honey
1 C. water
1 cinnamon stick
Preheat the oven to 350° F. Spread the nuts on a baking sheet and toast in the oven until golden, about 5 minutes.
Meanwhile, place the butter, olive oil and a quarter of the lemon into a small saucepan. Turn the heat to low and melt the butter. Remove from the heat and let the mixture cool.
Place the nuts in the bowl of a food processor and coarsely chop. Add the sugar, cinnamon and nutmeg to the nuts and pulse just until combined.
On your work surface, spread out three of the phyllo sheets, keeping the other sheets wrapped in plastic until ready to use. Brush the lemon oil over each of the sheets and then lay the sheets on top of one another, oiled side up. From the shorter end, spread a quarter of the nut mixture on half of the phyllo. From the end where the nut mixture is spread, roll the phyllo tightly, as you would a jelly roll, and seal with the lemon oil. Using a sharp knife, cut the roll into 1-inch pieces. Repeat three times.
Place the baklava rolls half an inch apart on a greased baking sheet, cut side up. Bake until golden brown, about 30 minutes.
Meanwhile, prepare the syrup. Place the sugar, honey, water, cinnamon stick and the remaining lemon pieces into a small saucepan. Bring the mixture to boil, stirring occasionally, and then simmer for another 5 minutes. Remove from the heat and cool.
When the baklava rolls are baked, cool and then transfer them to a baking dish that will fit all the rolls snugly. Pour the syrup over the rolls, cover and let them sit overnight. The rolls will keep in an airtight container for up to a week.
Makes 40 pieces.
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