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Easy to Make Lebanese Baklava Rolls Recipe

Home Lebanese Recipes and Food Blog Desserts Easy to Make Lebanese Baklava Rolls Recipe

Easy to Make Lebanese Baklava Rolls Recipe

May 26, 2011 | Posted in: Desserts Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B.C times to the Assyrian civilization. Through the centuries, many neighboring countries adopted the delicacy and created their own versions. Today there are dozens of types of Baklava grouped in Lebanese Cuisine under Arabic Sweets. In its basic form, Baklava is made of fillo dough, nuts, and sugar syrup and in this post, were going to feature a simple recipe of walnut Baklava fingers.
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Recipe: Easy to Make Lebanese Baklava Rolls Biklewa Summary: Our Lebanese Baklava Rolls recipe is very easy to prepare at home and it yields delicious authentic Baklava fingers.

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Baklava Rolls Ingredients (12 servings)

1 pack of Fillo Dough, thawed 1 cup of coarsely grinded walnuts* 1/3 cup of finely grinded pistachio 7 drops of Orange Blossom Essence** 1/3 lb of sweet/unsalted butter, melted 2 teaspoons of sugar optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom

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29/06/2013

Easy to Make Lebanese Baklava Rolls Recipe | Mama's Lebanese Kitchen - Traditional L... Page 2 of 7

* You can substitute walnuts with pine nuts, pistachio, cashew or your favorite nuts ** You can substitute Orange Blossom Essence with twice the quantity of Orange Blossom Water

Baklava Sugar Syrup Ingredients

1 cup of sugar 3/4 cup of water 1/2 teaspoon of lemon juice 1 teaspoon of Orange Blossom Water

Recipe Categories
Appetizers (14) Breakfast (4) Desserts (9) Dips (7) Lebanese Jokes (1) Meats (8) Poultry (4) Salads (3) Sea Food (2) Traditional (21) Vegetarian (29)

Preparation Method
1. Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Alternatively, you could use 1 teaspoon of regular Orange Blossom Water. 2. Baklava Rolls: Place one sheet of thawed fillo dough on a cutting board then lightly brush it with melted butter. Repeat the process by placing 3 more fillo dough sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. Cut the Baklava roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The color of a perfectly cooked baklava dough should be light brown/golden, but not too dark as the taste can change. 3. Preparing the Simple Sugar Syrup: While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the Orange Blossom Water at the end and let it rest and cool down. In our case and since we like to avoid bleached products, we used brown sugar in preparing the syrup which yielded the dark brown color. However you can make it with white sugar which would yield a transparent syrup with a lighter flavor. 4. Soaking the Baklava: After the Baklava is baked and while its still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls

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29/06/2013

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and let the dough absorb it. Sprinkle a bit of pistachio on each piece for decoration and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.

Preparation time: 1 hour(s) Cooking time: 30 minute(s) Diet type: Vegetarian Number of servings (yield): 12 Culinary tradition: Middle Eastern Copyright Mamas Lebanese Kitchen The photo below was taken at AbdulRahman Hallab sweets in Tripoli during our recent trip to Lebanon. It features many types of Baklava and Arabic sweets freshly prepared. A video tour of Abdul Rahman Hallab Sweets in Tripoli, Lebanon

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29/06/2013

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Peter Olsson Huskvarna I really love this recipe. It was easy to follow, gave all the right instructions for me and the baklavas turned out excellent. Now I will start making my own baklavas for familly hollidays. By the way, how do the baklavas turn out if you flavor them with spirits, like konjak or maybe almond liqueur? Reply Like April 6, 2012 at 2:31am Mama's Lebanese Kitchen Peter good job and I'm glad it turned out well. I've never heard/seen Baklava flavored with spirits so this will be a new one. Reply Like April 7, 2012 at 12:13am Cheryl Peel I made these the other day and oh so good! I am so happy I found this recipe and thank you for posting it! I have missed these since I got back from Lebanon in the Spring! Reply 4 Like December 30, 2011 at 1:10am Mama's Lebanese Kitchen Thank you for the kind words Cheryl and we're glad you enjoyed the recipe. Reply Like December 30, 2011 at 6:34am Cheryl Bernabe Grove City High School I never have orage essence..can I use orange blossom honey instead? Reply 2 Like October 31, 2011 at 2:50pm Mama's Lebanese Kitchen Hi Cheryl - Orange blossom water and honey are quite different. The blossom water is made by distilling the essence from orange tree flowers. If you have Middle Eastern grocery stores in your area check with them as they typically carry it. Or you could also get it online on amazon or other places. A good brand to get is "Cortas" if available. Reply Like October 31, 2011 at 10:07pm Mareli Lambrechts Prue leith college of food and wine Going to try it today. Reply 2 Like August 23, 2011 at 3:06am Mama's Lebanese Kitchen Would love to know how it went :-) Reply Like August 23, 2011 at 5:43am Esti Du Plessis Lombard University of KwaZulu-Natal Yummy! Laat weet of dit lekker is! Maar jy maak al klaar die beste baklava!!! Reply Mihaela Valeanu baclavaua este, dupa parerea mea, cea mai fina prajitura! I love it! Reply 2 Like August 8, 2011 at 7:42pm Mama's Lebanese Kitchen it's such a treat!! Reply Like August 13, 2011 at 12:32pm Felisha Monroe Lopez Cincinnati What is sweet butter? :) Reply Like June 26, 2011 at 9:53am Mama's Lebanese Kitchen Hi Felisha - What we meant by sweet butter here is simply Unsalted Butter. Reply John Rita Boulos hi pls how can I make kenaf. Reply Like June 3, 2011 at 4:22pm Mama's Lebanese Kitchen Hi Rita, we will post a recipe for Kenafeh down the road. Stay tuned :) Reply 2 Like June 4, 2011 at 10:59pm 2 Like June 27, 2011 at 9:46pm 2 Like August 23, 2011 at 6:14am

Annette Porebski Product Performance Specialist at ABC Research Laboratories http://elrasbaking.blogspot.com/2010/04/kanafehknafehkunefekunafa-shredded.html

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One Response to Easy to Make Lebanese Baklava Rolls Recipe Tom @ Tall Clover Farm
May 26, 2011

Move over apple pie and strawberry shortcake, Baklava thats easy to make is now on my dessert menu. Thanks! Reply

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