Baklava roll

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Baklava roll, also known as “Baklava Sarma,” is a variation of the classic baklava dessert. Instead of the traditional layered and cut baklava squares or diamonds, baklava roll is made by rolling layers of phyllo (filo) dough with a sweet and nutty filling. It’s a delicious and visually appealing dessert that retains all the flavors of traditional baklava. Here’s how to make baklava roll:

Ingredients:

For the Filling:

• Nuts: Typically, a mixture of chopped nuts like walnuts, pistachios, or almonds is used. You can choose your favorite or use a combination.
• Sugar: Granulated sugar is used to sweeten the nut mixture.
• Ground Cinnamon: Adds a warm and aromatic flavor to the filling.
• Cloves (optional): Ground cloves can be used for additional flavor.
• Butter: Melted butter is used to bind the filling together.

For the Layers:

• Phyllo (Filo) Dough: Thin sheets of pastry dough that can be found in the frozen section of most grocery stores.
• Clarified Butter or Melted Butter: Used for brushing the phyllo sheets.

For the Syrup:

• Sugar: Used to sweeten the syrup.
• Water: Forms the base of the syrup.
• Honey: Adds richness and depth of flavor to the syrup.
• Lemon Juice: A squeeze of fresh lemon juice is used to balance the sweetness of the syrup.
• Orange Blossom Water or Rose Water (optional): These floral waters are often added to the syrup for a fragrant and aromatic touch.

Preparation:

Here’s how to make baklava roll:

For the Nut Filling:

1. In a bowl, combine the chopped nuts, granulated sugar, ground cinnamon, and ground cloves (if using).
2. Stir in the melted butter and mix until the nuts are coated evenly with the sugar and spices. Set aside.

For the Phyllo Dough:

1. Thaw the phyllo dough according to the package instructions. It’s crucial to work with thawed but still cold phyllo dough.
2. Place one sheet of phyllo dough on a clean work surface. Brush it lightly with clarified butter or melted butter.
3. Lay another sheet of phyllo dough on top and brush it with butter as well. Continue this process until you have stacked and brushed about 5-6 sheets of phyllo dough.

Assembly:

1. Spread a thin, even layer of the prepared nut filling over the buttered phyllo sheets, leaving a small border around the edges.
2. Carefully roll up the phyllo sheets, starting from one end, to create a long, cylindrical shape.
3. Place the rolled baklava on a baking sheet or dish, seam side down.
4. Repeat the process to make additional rolls, depending on the quantity you desire.

Baking:

1. Preheat your oven to around 350°F (175°C).
2. Bake the baklava rolls in the preheated oven for about 25-30 minutes or until they are golden brown and crisp.

For the Syrup:

1. While the baklava rolls are baking, prepare the syrup. In a saucepan, combine sugar and water. Bring it to a boil, then reduce the heat and simmer for about 10-15 minutes until it thickens slightly.
2. Remove the syrup from heat and add honey, lemon juice, and optional floral water. Stir to combine.

Finishing:

1. Once the baklava rolls are out of the oven and still hot, pour the cooled syrup over them, making sure to cover all the rolls evenly.
2. Allow the baklava rolls to cool and absorb the syrup for several hours or overnight.
3. Serve the baklava rolls at room temperature, garnished with additional chopped nuts if desired.

Baklava roll is a delightful and visually appealing dessert that’s perfect for special occasions and celebrations. The combination of flaky phyllo dough, sweet nut filling, and fragrant syrup makes it a treat to savor.