Baklava Rolls

BAKLAVA ROLLS - It's easier than making squares

Описание:

PLEASE READ THE DESCRIPTION FOR RECIPE AND VARIATIONS.
You can put whatever you want in this baklava. You don't have to follow my recipe perfectly. Make it to your own taste. If you like ghee, use ghee. If you prefer pistachios, use them, if you prefer cashews, use them (very yummy actually), if you like more nuts, put as much as you want (just beware that there comes a point that there are too many nuts and it breaks the phyllo). If you like spices in it, then put spices. If you don't like the spices, don't put them. The beauty of this recipe is that it is so flexible.
The only reason I posted this recipe on Youtube, is because I have a lot of friends who ask me how to make it. I give this link to my friends when they ask me. For any youtubers out there also looking for something different than Baklava squares, this method is a lot easier to make. But just because I made a video, doesn't mean the exact method is written in stone. Thank you all for sharing your ideas for variations. I'm pretty sure I have addressed every possible variation in this description & the original recipe is written here for anyone who actually wants to try it that way.




You will need:
For the syrup:
1 & 3/4 cup of sugar (435 ml)
1 & 1/4 cup of water (310 ml)
1 tsp of lemon juice (5 ml)

For the Baklava you will need:
1 pastry brush
9*13" Baking Pan (3L)
1 rolling stick - about 3/4" in diameter... I bought mine in a building box store, cut it in half, sanded, washed and oiled it.... It's also great for rolling bread dough for making pizzas or other bread pastries...

Baklava Ingredients
1-1 lb package phyllo pastry (454 g)
3/4 - 1 lb of unsalted butter or the equivalent amount of vegetable oil. (I made this video well over a year ago, now I use mostly vegetable oil but still add a bit of butter to give a richer taste)
****6-8 cups of ground nuts - your choice of unsalted walnuts, pecans, almonds, cashews or shelled pistachios. You can put a little less if you want but if you put approximately 1/2 cup - 3/4 per roll they will be very thick and tasty.
If you're using Pistachios, you'll have to buy the whole, unsalted, shelled nut, and grind it yourself. What I do is I buy a lot of nuts and grind them, then keep them stored in plastic or glass containers.

Directions:
Melt the butter and mix with oil, or just use veg oil. Spread it over the phyllo pastry using the pastry brush. Spread the nuts. Roll with the rolling stick. Spread oil/butter over a second layer of phyllo pastry. Roll the first roll inside the second layer. Squish it and place in the pan. Repeat this process until all phyllo pastry is used. If you're left with one sheet at the end, cut it in half so that you can still get two layers. Once the phyllo is finished and your pan is full, spread the "clearest" part of the butter mixture over the top again using the pastry brush. You do not need to finish all of the butter/oil mixture. Bake at 350F for anywhere from 30-45 minutes, depending on the type of oven you use (convection is faster) and the pan (glass pans have a tendency to burn the bottom). It should be evenly brown and crispy on both the top and bottom.
While it is baking, bring the water, sugar and lemon juice to a boil. Boil for 10 minutes over med-low heat, then remove. Once the baklava is cooked and cooled to a "warm" temperature, cut it to bite size pieces, and spoon the warm syrup mixture over top. Top with crushed Pistachios. Wait 1-3 hours before eating to ensure the syrup is absorbed.

For a recipe of Baklava squares, Binnur's Turkish cookbook is a great site - I made her squares and they turned out beautifully...
http://www.turkishcookbook.com/2006/1...

Комментарии:

Normande Lefebvre пишет: j'aimerais la recette en francais s.v.p baklava rolls
.

jozsefkacsa пишет: Sorry Lady but I'm taking extra extra time to make sure I do not buy anything Kosher

SultanOrhanGazi пишет: well baklava is just not healthy at all, period, but there are choices to make that can make it "less bad for you" - like using natural sugars (like you said), or vegetable oil instead of butter.

Canberk Tugcu пишет: ADAM BAKLAVA YAPIYOR YAAAA

libertango пишет: I did this rolls for Easter. I used much more nuts, but the result was fabulous!Thank you! My roller pin was quite short, so I had to roll the shorter side. It still worked. Baklava is so great.

ummufatih07 пишет: Merhaba thanks for this great video. I want to try making it. I miss authentic baklava from Turkiye~~~

bellosh123 пишет: This is called cigara baklava in Turkey :)

tidarsol пишет: nice recipe i llllllliiiiiiiiiiiiiiiiiiiiikkkkkeeee it

halamarsel пишет: for god sake there,s nothing inside , u should put more filling.

Ami A пишет: I loved the recipe... Would cinnamon or cardamon powder work well this ?

zahir ali пишет: yummmy bacalava is really nice

nourbus пишет: yummy yum :)

kaya cenk пишет: not only baklava! its called Turkish baklava... also baklava is a turkish word...

Esunshine hope пишет: nice recipe but always cut your baklawa befor baking.

زمرد пишет: thank you so much for the tip


COCIOZ пишет: I just love the idea of how you squished the rolls, I will have a go with this shape soon.

novodada пишет: should of put more nuts...


eeevila пишет: Looks great. I imagine this would be tasty, but not quite like baklava... I couldn't imagine not putting spices in the nuts, let alone the spices I use in the syrup. This looks very beautiful though. Is the dowel coated with anything?

Ellaha Bakhtiari пишет: i made the baklava it was great except it turned out really sweet and soft, how can you make it more crispy and drier?

LoveTheLloydxx пишет: nice recipe but needs more filling

CelineAllousse пишет: @nidahkhan999 cold syrup to hot baklawa it makes it alot better

afghanmac пишет: Yes, of course I've tried it! And my palate is immensely intact which is why I can certainly tell the difference between even using a generic butter on my baklava vs. a European form which is more clarified. I've had REAL Turkish baklava and I love the subtle flavors but there is certainly a pop to theirs which in the states is hard to create. The ingredients in foreign lands is always superior. I didn't mean to say anything that hurt your feelings, but I just expressed my opinion.

tatachem пишет: that's a great idea!


SultanOrhanGazi пишет: Everybody has their own way of doing it, but in my personal experience warm syrup + warm baklava is the best. If the syrup is too hot, then the baklava gets soggy :(


Marina Landau пишет: Harika abla elerinize salik)))))

G Shetty пишет: its shown in a very simple manner which can be made at home and with real good perfection.

GingerNuts99 пишет: fine dish; now is there an exact size for the rolling stick to make these Baklava Rolls?

daedify пишет: looks good thanks alot I AM Ganna try it thanks alot sure it tests good

Najatskitchen пишет: @SultanOrhanGazi
The sugar syrup has a standard ratio of :2 measures sugar to 1 measure water and some lemon juice,for this recipe I would use 2 cups of sugar plus 1 cup of water and about a teaspoon of lemon juice.Thanks for posting the video,may I ask where did you get the rolling pin used to roll the Baklawa?Thanks again

SultanOrhanGazi пишет: Thanks so much I'm really glad you enjoyed it :)


Slapovich2 пишет: I've been watching videos on how to make it and so far I like yours the most. I've only had Baklava twice in my life. The first ones I tried were cut into squares and the second time they were in rolls. Your version definitely seems easier to make. Thanks for the video!

Sorgutentarer пишет: Baklava goes great with ayran (Yoghurt, water, salt, mix well) btw :)

Solin T. пишет: In our culture this form of "Baklava" (in rolls) is actually called Burma... but oh well, tastes the same.

breville пишет: Great Video! Looks Delicious.

Shaila Kostman пишет: you have to make it with honey!! you also have to cut the baklava!! But good job otherwise :)

BullCricket75 пишет: wow, that looks so delicious! and simple to make :) I've always been afraid to cook with phyllo dough but now I see that it not as hard as I've made it out to be. thanks for the post!

SultanOrhanGazi пишет: Actually, not ALL countries use those spices. The Turks lay claim to the invention of Baklava, and they do NOT use those spices. This is TURKISH Baklava, and the best part of the taste comes from the nuts. In Turkey they use green pistachios or walnuts. Gaziantep Pistachios are the most famous. But in Canada I have found that the pistachios are not the best (not so fresh here), rather Pecans are the most delicious.

SultanOrhanGazi пишет: The nice thing about this recipe is that you can put as much or as little as you want. If you ever make it, you can pack it with nuts. To each his own....

Alaa Mahmood пишет: hi

KaraCarsafliGelin пишет: Totally agree about honey,it tastes best with sugar.I dont even like rose water(dont mind a thin slice of lemon in the syrop).In the west the orientalists have created a culture which wasn`t exist the way they have observed or understood.Like using honey as syrop or rose water in every desert(there are deserts which it goes well with but not with everything).

Abdallah Timuroglu пишет: اسمها زنود الست مؤ بقلاوه.

Emma Jigar пишет: I am not Greek but if you go to Wikipedia you can see it comes originally from Middle East and Greek

MsUserNameWasTaken пишет: I like this technique! They turned out beautifully. Will definitely be giving this a try, but with a little honey and rosewater in the syrup. ;)

tajal1000 пишет: thank u nice ^_^

Shrila Vati пишет: Honey is much better- it's traditional and richer tasting. But thanks!

Overmayor пишет: HOW 'BOUT A LIL MO' BAKLAVAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

CelineAllousse пишет: @nidahkhan999you add the cold syrup to hot baklawa it makes it alot better

notebook1709 пишет: this is baklava ???? yeah maybe some modern baklava ,not even close sorry

3choBlaster пишет: @Evange Turks use sugar not honey ... I personally like sugar better, but I'm used to it like that since I'm Turkish .. tried Greek baklava in a restaurant one day and I did not like it at all ..

GingerNuts99 пишет: My mom and I actually tried out your recipe and thanks to you we learned a delectable dish that we served to our guests with positive comments.

serreos1950 пишет: Although you have most of the ingredients right, you are missing some of the ingredients that gives baklava it's unique taste. You are short of at least three ingredients.

Alaa Mahmood пишет: Hi,
Thank you very much forr the nice Baklava Rolls.
Can you please tell me what are the length and the diameter of thre stick?

Thank you


Luma

tty23 пишет: I was looking for a baklava roll like this. I had them in a sample of various types of baklava and this type was my favourite. Thank's for the video

Kristen Harlin пишет: great vid i make the reg baklava i cant wait to try this looks sooo mch better tks ,,i wish you would do more cooking vid

channela1996 пишет: very good many thanx from michigan

Shelly Nabb пишет: Barely any filling and now you have a hollow tube?

Arrisa Kromsang пишет: few nuts

d0d0lina05 пишет: You must pour the syrup when it's hot on the just pulled out of the oven baclava.

PrinceOfTheSea7 пишет: There are so many ways of making baklava, and that is not true. You don't have to add spices to the nuts. The natural flavor of the butter and the nuts, and the sweetness of the syrup that brings out all of the flavors are amazing. And regarding the oil, the truth is that I live in Israel, and most Palestinians here and from what I have heard about Jordanians don't use butter in Baklawa, rather they use oil. I've noticed Turks and Lebanese use butter.

SultanOrhanGazi пишет: I have tried both this kind of Turkish Baklava, and the spicier varieties from other countries. The Turkish Baklava tastes WAAAAY better (in my opinion). And it has nothing to do with a bland palate. I'm crazy about Pakistani food and I love the spices. I use a variety of spices in my cooking (no mac&cheez), but Baklava is an art-form my friend and Turkish Baklava is the best. \r
\r
Have you ever tried it, or are you criticizing without tasting first?\r
\r
To each his own I guess...

Adelya Mailova пишет: need more nuts !!!

Sana Neee пишет: hmmmmm agzim sulandiiiiii haftaya insallah istanbuldayim kesinlikle yemem gerek cnm cektii sayenizde

3choBlaster пишет: Turkish syrup usually doesn't have honey in it .. personally like the Sugar version MUCH better than the honey one

SultanOrhanGazi пишет: That's great I'm glad you liked it!

Nayna Kanabar пишет: Thankyou for this video, the instructions are simple and easy to follow.I tried it and you can see the result at my blog- simplysensationalfood.
I have also linked your video for the instructions.


Emily Jelassi пишет: i would never have thought to make baklava in rolls. great idea :)

crazedmaster пишет: Why do you buy the kosher phyllo dough? Buy the HALAL one...!

Fatyma Abdou пишет: salam\r
merci beaucoup pour cette video, j'ai fait cette recette plusieurs fois,aux pacanes..aux amandes..et aux noix..c'est tres facile et delicieux..et ce soir j'ai la tention de la faire aux amandes et noix de coco grillées.. merci encore.. baraka Allah fik..\r
salam\r
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\r
\r
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\r
\r
\r


SultanOrhanGazi пишет: I hope you find some, because making your own phyllo is very hard and time consuming! My sister's-in-law both do it and I don't know how they manage!

Elisabethhhhhh пишет: I always use honey :)

deluc351 пишет: Made this last year and it was amazing. I always thought it would too difficult to recreate that "authentic" pastry, but this was easy and came out of oven perfect. I'll be making this again in about 2 weeks. Thank you for the video

anya murad пишет: Where did you buy the Phyllo pastry?

Max Havok пишет: im going to have to try this technique...never seen baklava tubes b4...perhaps it could trick me into thinking i ate more than i did...i cant seem to stop eating this stuff once i start,lol

Highwind пишет: Your family seems so nice! Thank you for sharing :) can't wait to try it out.

InspireMe пишет: Masha Allah.. This was helpful, Jazakumullah khairan!

bibi пишет: You could have taken one piece for us to see the middle of this delicious pastry. :)

afghanmac пишет: Although this is a beautiful looking dish...the flavor will be VERY bland. Traditional baklava in ALL countries that make them, have spices mixed with the nuts. Such as cardamon, cinnamon, clove, or nutmeg....something, but never NOTHING. But as usual for an American's palate(the lady whose making it)...it is safe and of course they'll change the recipe to suit there mac n' cheese palate. Sorry for being unkind, but I'm disappointed in the recipe VERY much. And to add oil to the butter? NO!

blaquebeuty пишет: i love how you made it but my baklava always is never tasty especially my syrup it makes the baklava soggy?? HELP

Jadea Groux пишет: This is such a neat way to make Baklava! I would love to try this! Do you know if these can be made and frozen or frozen ahead of time? This is a dangerous dish in my house- a pan doesn't last more than a few days! Thanks for sharing!

libertango пишет: I never did rolls but I did a lot of baklava in my life. I do it similarly. The difference is that I use much more nuts. I always cut it before putting it in the oven. I pour the syrup when I take the baklava from the oven and it is very hot. It makes a crackling sound! I generally use acacia honey in the syrup. Sometimes I do a vanilla syrup ( I put a pod in the boiling sugar/water).

mszeee пишет: PC - presidents choice go canada , im now home sick after watching this, i need to go home :( thanks for the recipe

rahrahcool пишет: I totally agree with you, baklava with honey syrup is wayy to sweet and sticky

SultanOrhanGazi пишет: Yes absolutely a lot of people LOVE those spices in it.
Personally I'm not a fan though, I just want to takes the nuts & the syrup :) :) :) P.S Sorry for the laaate reply

Normande Lefebvre пишет: j'aimerais la recette en francais s.v.p baklava rolls
.

jozsefkacsa пишет: Sorry Lady but I'm taking extra extra time to make sure I do not buy anything Kosher

SultanOrhanGazi пишет: well baklava is just not healthy at all, period, but there are choices to make that can make it "less bad for you" - like using natural sugars (like you said), or vegetable oil instead of butter.

Canberk Tugcu пишет: ADAM BAKLAVA YAPIYOR YAAAA

libertango пишет: I did this rolls for Easter. I used much more nuts, but the result was fabulous!Thank you! My roller pin was quite short, so I had to roll the shorter side. It still worked. Baklava is so great.

ummufatih07 пишет: Merhaba thanks for this great video. I want to try making it. I miss authentic baklava from Turkiye~~~

bellosh123 пишет: This is called cigara baklava in Turkey :)

tidarsol пишет: nice recipe i llllllliiiiiiiiiiiiiiiiiiiiikkkkkeeee it

halamarsel пишет: for god sake there,s nothing inside , u should put more filling.

Ami A пишет: I loved the recipe... Would cinnamon or cardamon powder work well this ?

zahir ali пишет: yummmy bacalava is really nice

nourbus пишет: yummy yum :)

kaya cenk пишет: not only baklava! its called Turkish baklava... also baklava is a turkish word...

Esunshine hope пишет: nice recipe but always cut your baklawa befor baking.

زمرد пишет: thank you so much for the tip


COCIOZ пишет: I just love the idea of how you squished the rolls, I will have a go with this shape soon.

novodada пишет: should of put more nuts...

You'll Need:

# 1/2 lb Walnuts, finely chopped
# 2 1/2 tb Sugar
# 1/2 ts cinnamon
# 1/8 ts Ground Cloves
# 1 lb phyllo Dough
# 3/4 lb Unsalted Butter, melted
Syrup:
# 1 1/2 c Water
# 1 cinnamon Stick
# 1 1/2 c Sugar
# 2 ts lemon Juice
# 1/2 c Honey

Procedures : Heat oven to 350 degrees. Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen