I bet, if you’ve never made it, you believe baklava to be something only advanced bakers can make. Not true! Especially if you make rolled baklava…it’s even easier than the squares are. You’re really just assembling, with a smidge of baking thrown in for good measure.
This post is a little longer than usual, because I’m including lots of photos so you can see step-by-step just how simple this is.
- 3/4 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 1 (2-inch) cinnamon stick
- 2 whole cloves
1 pound blanched almonds
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon
1/8 teaspoon cloves, ground
1 pkg fillo dough, thawed
1 cup (2 sticks) unsalted butter, melted
1. Combine all of the syrup ingredients in a saucepan; bring to a boil and simmer for 15 minutes. Remove cinnamon stick and cloves. Cool and set aside.
2. Preheat oven to 400 degrees F.
3. Coarsely grind almonds in food processor. Add sugar, cinnamon, and ground cloves and pulse to combine. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Cover remaining phyllo sheets with a dishtowel to keep them from getting too dry and cracking.
4. Once the 4 sheets are pressed together, sprinkle the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder.
Makes 48 pieces
I’ll admit, this does take a little while…maybe an hour and a half or so…but it’s a perfect afternoon project for a rainy fall day. And, really, it doesn’t take a lot longer than a batch of cookies, and baklava is much tastier and impressive, I think! The rolled baklava freezes well…just place pieces on a cookie sheet and freeze, then place pieces in a ziptop freezer bag. Thaw them on a wire rack, so they don’t stick together as they thaw.
So make a batch now and you’ll be ready for last minute guests or a dessert buffet in the upcoming months!