[With Video]

Crispy Phyllo dessert with nut filling inside drenched with simple sugar syrup for juicy crunchy bites

Baklavas are super tasty crispy phyllo desert with crunchy syrupy filling inside. They come in different shapes, mostly squares but in this vlog we are making baklava rolls. These cute mini rolls are not difficult to make and here in my recipe blog I will be sharing with you all the tips and tricks to make them super quality and delicious.

There’s a great debate regarding the origin of Baklava and I am staying impartial on that debate. Many people believe Baklavas were originated from Greece, some consider it to be Turkish, others believe Baklavas are from the Mediterranean and Middle East. Well, all these regions have been making Baklavas for centuries and they all taste great. The Baklavas recipe I am posting today are Baklava rolls which are quiet easier to make and serves many. 

I fell in love with Baklavas first bite, no second thought. The crunch with nutty syrupy goodness is heavenly. I haven’t come across any person who doesn’t like them. Baklavas are very popular here in the UK and are served in almost all Mediterranean and Turkish restaurants. The ingredients are simple apart from phyllo pastry sheets and even those sheets are now days available in all major supermarkets and many small grocery stores. It makes making Baklavas at home very simple. 

Different varieties of Baklava

Baklavas are made and served in many parts of the world and everyone loves them. In Turkey pistachio Baklavas are very popular whereas in Greece, they are made with mostly Walnut filling inside and sometimes cinnamon is added to it for extra flavour. At some places it’s made with just simple sugar syrup whereas in other places adding orange blossom water is widely practiced. Traditional Baklavas has many layers and they are quiet time consuming to make. For making roll style Baklava or Baklava rolls we are making rolls instead of stacking one phyllo sheet on top of another. 

INFREDIENTS:

What is Phyllo?

Phyllo sheets are special kind of thin see through sheets for making Baklavas. They come in various lengths. In UK supermarkets usually medium sized phyllo sheets are sold. On the other hand in Turkish-Arabian grocery shops large sizes of phyllo sheets are available. Super ones are thicker in comparison to the ones available in Turkish-Arabic stores. Thin sheets are the best for making these desserts. 

What type of nuts are used for making Baklavas?

In different countries different nuts are used for making Baklavas. The most popular ones are Walnuts and Pistachios. Many more varieties can be used or it can be a combination of two or three different kids of nuts. These nuts are ground to coarse texture and they goes great with sugar stand crunchy baked phyllo. 

Tips for making amazing Baklavas:

1. Have all ingredients ready to hand.
2. Prepare sugar syrup ahead of time so that it is cold and bit dense.
3. Always cover phyllo sheets with a damp cloth to prevent it from drying out. 
4. Finally, try to use quality ingredients. It really makes great difference in taste if quality butter and nuts are used for making these amazing desserts. 

RECIPE VIDEO: BAKLAVA ROLLS

I have created a recipe video for making Baklava rolls. I have posted the video in my YouTube channel Bubli’s World Cuisine. It’s a step by step visual demonstration on how to make Baklava rolls. To see the recipe in action from start to finish, please click on the video.

What to do with leftover phyllo sheets?

Any sheets that you have not used can be stored in the refrigerator for up to 2 days and if property sealed you can store them in the freezer as well. Not only that, even broken sheets can be used inside square Baklavas and it will give height to the dessert. 

Interested in more recipes?

Here are some links for my other tasty recipes. I hope you like them. If you liked my recipe I would like to suggest you to subscribe to my website. I post 2-3 relievers week. Subscription is absolutely free and it will notify you as soon as I post another great recipe. I wish you well. Thanks for checking my blog post. Oh and finally, I would really like to know what your thoughts are about the origin and if it’s a popular dessert in your country. Please leave a note on the comment section on that.