Baklava Rolls
Crispy Phyllo rolls with Pistachio filling inside drenched with sugar syrup
Ingredients
- 400 g Unsalted Butter melted
- 1 & 1/2 Cups Sugar
- 1 & 1/2 Cups Water
- `1 Tbsp Lemon Juice
- 2 Cups Pistachios
- 4 Tbsp Powder Sugar
- 9-10 Sheets Phyllo
Instructions
- Put Sugar, Water and Lemon juice in a pan. Bring to boil and simmer for 10 minutes. Leave to cool down completely.
- Mel Unsalted butter.
- Prepare the filling by grinding Pistachios and Powder sugar into coarse powder.
- Place 1 Baklava sheet and generously apply melted butter into that. Spread nut filling and then using a roller roll it and set aside.
- Take 2nd sheet and apply just melted butter. Put the rolled first sheet on top of the 2nd sheet and roll it.
- Squeeze to make crinkles and then gently take out from the rolling pin and put on baking tray. Repeat with all the sheets.
- Once all the Baklava rolls are on the tray use a knife to portion them. I used large sheets and made 5 cuts for 6 Baklava rolls with each pair of sheets.
- Put generous amount of melted butter all over the top and sides.
- Pre-heat oven to 180 C and bake for 45-55 minutes.
- Take out from oven and pour cold syrup all over.
- Let it rest for 6-8 hours and then enjoy!!