Rolled Baklava Recipe
Ingredients
| Phyllo pastry sheets | 2 Pound | |
| Sugar | 4 Tablespoon | |
| Sweet butter | 1 1⁄2 Pound, melted | |
| Cinnamon | 3 Teaspoon | |
| Walnut meats | 4 Pound, finely chopped | |
| Clove | 1⁄2 Teaspoon | |
| Syrup | 1⁄2 Cup (8 tbs) |
Directions
Take 4 sheets of phyllo pastry, keeping remaining sheets covered with a damp towel.
Brush each sheet with melted butter and lay one on top of the other.
Mix walnuts, sugar, cinnamon, and clove.
Sprinkle some of the mixture evenly over the top buttered sheet and roll up tightly like a jelly roll.
Cut roll into 2 inch pieces and set the pieces upright in a large buttered pan.
Continue, using another 4 buttered sheets of phyllo, sprinkling with nut mixture, rolling, and cutting, until the pan or pans are full and all the nut mixture is used.
Spoon about 1 teaspoon melted butter over each piece and bake in a 350 degree oven for 10 minutes.
Turn over each piece, setting it upright again, spoon another teaspoon melted butter over each piece, and continue baking for 20 to 30 minutes or until golden brown.
Remove from oven and dip each piece into cold thick syrup.
Drain on cake racks.
Syrup: In a saucepan combine 4 cups sugar, 2 cups water, juice of 1/2 lemon, and 1 small jar honey.
Bring to a boil and simmer for 30 minutes, removing scum as it rises to the surface.
Brush each sheet with melted butter and lay one on top of the other.
Mix walnuts, sugar, cinnamon, and clove.
Sprinkle some of the mixture evenly over the top buttered sheet and roll up tightly like a jelly roll.
Cut roll into 2 inch pieces and set the pieces upright in a large buttered pan.
Continue, using another 4 buttered sheets of phyllo, sprinkling with nut mixture, rolling, and cutting, until the pan or pans are full and all the nut mixture is used.
Spoon about 1 teaspoon melted butter over each piece and bake in a 350 degree oven for 10 minutes.
Turn over each piece, setting it upright again, spoon another teaspoon melted butter over each piece, and continue baking for 20 to 30 minutes or until golden brown.
Remove from oven and dip each piece into cold thick syrup.
Drain on cake racks.
Syrup: In a saucepan combine 4 cups sugar, 2 cups water, juice of 1/2 lemon, and 1 small jar honey.
Bring to a boil and simmer for 30 minutes, removing scum as it rises to the surface.
Chef
