BAKLAVA ORTHI - ROLLED BAKLAVA

By akselden

Leftover baklava can be kept in ziploc bags for a few days. Freeze on cookie sheet before placing in bag.

Recipe can be halved by using just under one box of dough.

Ingredients

• Syrup:
• 2 1/4 C. granulated sugar
• 1 1/2 C. water
• 1/4 C. honey
• 2-1/8 inch slices of lemon
• 1 stick of cinnamon
• 3 whole cloves
• Topping:
• 2 lb. coarsely ground pistachios
• 2 T. granulated sugar
• 1 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1 1/2 lb. phyllo dough, about 32 sheets, thawed
• 1 1/4 lb. unsalted butter, melted

Details

Servings 64

Preparation

Step 1

1. Combine all of the syrup ingredients in a 2 quart stainless saucepan, bring to a boil, reduce heat to low, and simmer for 15 minutes. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.

2. Preheat oven to 375°F.

3. Place the pistachios and 1 T. of the sugar, to coat the nuts, in a food processor fitted with a steel blade. Using the pulse method, process them until they are coarsely ground. Be sure not to over process the nuts because they will turn to paste. Remove the ground pistachios from the processor and place in a bowl and set aside.

4. In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl.

5. Take four sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the four sheets are pressed together, sprinkle 1 C. of 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. Use melted butter to seal the edge. Butter the outside as well. Repeat with remaining sheets, four at a time. Cut the roll into 2 inch pieces, and dip each into the melted butter and then place on a baking sheet.

6. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain. If the syrup begins to thicken, it can be reheated slightly.

7. Serve in small cup cake cups on a platter.