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A plate of rolled baklava pastries, filled with chopped nuts and topped with a drizzle of honey and a sprinkling of ground pistachios. The layers of flaky, golden-brown phyllo dough are visible, showcasing a crunchy and syrupy texture.
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5 from 1 vote

Rolled Baklava Recipe

Prep Time1 hour 30 minutes
WORK TIME30 minutes
Cuisine: Greek
Servings: 20 yields

Ingredients

For the baklava:

  • Phyllo dough
  • 300 g Pistachios/Walnuts/Almonds
  • 150 g Butter melted

For the syrup:

  • 1 cup 200g Sugar
  • 1 cup 240ml Water
  • Lemon zest from one lemon
  • 1 teaspoon Rose water
  • 1 Cinnamon stick
  • 1 tablespoon Lemon juice

Instructions

  • DIRECTIONS
    1. Make the syrup: in a saucepan combine sugar, water, lemon zest, cinnamon stick. Bring to a boil and cook for additional 4-5 minutes. Turn the heat off and add lemon juice and rose water. Stir and set aside.
    2. Preheat oven to 320F (160C). Prepare a 9X13 Inch baking pan and set aside.
    3. Prepare the baklava: in a food processor a using a knife, chop all the nuts into course meal size. Set aside.
    4. Spread one sheet of phyllo on a clean towel or a counter. Brush with butter, lay another phyllo sheet, then brush with more melted butter. Sprinkle about 2-3 tablespoons of the nut mixture. Take 2 wooden skewers and place them on the sheet as shown in the video. Roll the dough, then gently press the ends together towards the middle and remove the skewers.
    5. Transfer to prepared dish. Repeat with the remaining dough.
    6. Drizzle rolled baklava with remaining butter. Cut into small tubes.
    7. Bake for 60-70 minutes or until golden brown. If after 40 minutes of baking the baklava turns too brown, cover with aluminum foil for the rest of the baking.
    8. Remove from oven and immediately pour the syrup.
    9. Allow to soak in syrup for at least 30 minutes before serving.
    10. Sprinkle with chopped pistachios and serve.

Video