Baklava Rolls With Almonds And Walnuts Authentic Greek Recipes

GREEK BAKLAVA

Steps:

• Thaw phyllo dough completely by placing it in the fridge overnight, then letting the package of phyllo sit, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.
• Butter the bottom and sides of a large rectangular 9x13-inch baking dish. Trim phyllo to fit in the dish, if necessary. I have seen 16 oz. pkgs. of phyllo that come with either 18 large sheets in one roll or 40 smaller sheets in 2 rolls. Either works, so long as you have 16 oz. of phyllo. I just cut the 18 large sheets in half down the middle to fit, giving 36 sheets. The 40 smaller sheets might just need to be trimmed slightly around the edges. Keep trimmed dough covered in a damp cloth so it doesn't dry out.
• Chop walnuts in a food processor by pulsing 10-12 times until coarsely ground or chop with a knife until very finely chopped. Stir together the walnuts and cinnamon until combined.

GREEK BAKLAVA

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

BAKLAVA ROLLS WITH ALMONDS AND WALNUTS - AUTHENTIC GREEK RECIPE

Steps:

• Combine almonds, walnuts, bread crumbs, cinnamon, orange rind, sugar and brandy. Mix well.
• Separate dough in parts, so that each part has two "phylla" as they're called.Butter up the first two.
• Spread on top of them a thin layer from the filling, leaving 2 cm from the edges. Fold edges and roll it tightly. Do the same thing with the rest "phylla".
• Curve the baklava rolls with a sharp knife, almost half-way through. Do not cut them all the way! Each cut should be about 4-5 cm from the other.
• Brush the baklava rolls with plenty of butter and place them in buttered pan.
• Bake for 30-40 mins at 180 C (355 F).
• Meanwhile prepare syrup mixing and boiling all ingredients, until its thickness compares to that of olive oil.
• Let the syrup cool down.
• when baklava rolls seem golden brown, you take them out and cut out the pieces you had previously curved. Put it back in the hot oven for 5 minutes.
• Take the rolls out and immediately pour the cooled syrup over them. Let it cool before serving.

ROLLED BAKLAVA

Steps:

• Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
• Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
• Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
• Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
• Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.

WALNUT BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). , Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. , Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.