Rolled Baklava Baklava Orthi Recipes

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ROLLED BAKLAVA, BAKLAVA ORTHI



Rolled Baklava, Baklava Orthi image

Note: This recipe makes plenty, but keeps well in a resealable plastic bag for a few days. It could be cut in half (using just under one box of dough).

Provided by Cat Cora

Categories     dessert

Time 1h15m

Yield 64 individual pieces

Number Of Ingredients 12

2 1/4 cups granulated sugar
1 1/2 cups water
1/4 cup honey
2 (1/8-inch thick) lemon slices
1 stick cinnamon
3 whole cloves
2 pounds coarsely ground pistachios
2 tablespoons granulated sugar
1 1/4 pounds unsalted butter
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 1/2 pounds phyllo dough, about 32 sheets

Steps:

  • 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.
  • Preheat the oven to 375 degrees F.
  • Place the pistachios and 1 tablespoon 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.
  • In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup 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. Repeat with remaining sheets, 4 at a time.
  • Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven 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. Serve in small cup cake cups on a platter.

ROLLED BAKLAVA



Rolled Baklava image

For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 21 pieces

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups coarsely ground almonds (7 ounces)
1 1/2 cups coarsely ground walnuts (7 ounces)
1 teaspoon ground cinnamon
14 sheets phyllo dough
2 cups cool Honey Syrup for Rolled Baklava

Steps:

  • Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
  • Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
  • Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
  • Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
  • Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.

LIGHTER ROLLED BAKLAVA



Lighter Rolled Baklava image

This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 16 pieces

Number Of Ingredients 13

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for baking pan
1/2 cup shelled pistachios, finely chopped, plus more for garnish
1/2 cup (2 ounces) walnuts, finely chopped
1/4 cup (2 ounces) dried apricots, finely chopped
1/4 cup (1 ounce) dried currants
1/3 cup granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
1/4 teaspoon salt
8 sheets frozen phyllo dough, thawed
1/2 cup honey, plus more for garnish
1 tablespoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter an 8-inch square baking pan. In a small bowl, combine the pistachios, walnuts, apricots, currants, sugar, ginger, cinnamon, nutmeg, and salt.
  • On a large clean work surface, stack phyllo sheets; trim long side to measure 15 1/2 inches. Keep remaining phyllo covered with a damp kitchen towel, and then plastic wrap. Lay out 1 sheet of phyllo with long side toward you. Brush generously with butter. Top with a second sheet of phyllo; brush with butter. Sprinkle one-quarter of nut mixture horizontally 1 inch from the bottom edge of phyllo.
  • Gently roll up the phyllo, brushing dough occasionally with butter as you roll, to create a long, thin cylinder. Cut cylinder in half, and place the two halves next to each other in prepared pan. Repeat with remaining dough and nut mixture to make three more cylinders, and arrange in same manner in pan. Using a sharp knife, halve logs again, being careful not to disturb them, making 16 cigar-shaped pieces. Bake until golden brown, 40 to 45 minutes.
  • Meanwhile, make syrup: In a small saucepan, combine honey with 1/2 cup water. Boil until reduced by one-quarter, about 4 minutes. Remove from heat; add lemon juice. Pour into a small bowl; refrigerate until completely cool.
  • As soon as you remove baklava from the oven, pour cooled syrup over it to cover evenly. Let baklava cool completely. Drizzle with more honey and garnish with pistachios before serving.

EXQUISITE AND ADDICTIVE ROLLED BAKLAVA COOKIES



Exquisite and Addictive Rolled Baklava Cookies image

Baklava in another fashion. This rolled version is quicker, easier, and takes much less time than you would think... something simple, yet elegant. It is fun to make with your teens or friends on a week-end. Basically, I took my baklava recipe and made it simpler. There are just a few steps, but they are repeated over and over. Melted butter is used along with oil in a spray can to hurry it along. You may use walnuts, pecans, almonds, pistachios, or a combination. Whatever is your nut of choice, make sure you use good honey, pure cane sugar (do not skimp on your sugar, it makes a taste difference), and quality butter. Margarine has no place in baking. Do not pour the honey mixture over the hot cookies; wait until they are cool. If not, the cookies will get soggy. These are great any time of the year and look great when served in paper cups. I usually double the recipe as we usually eat them before they can even be put into the paper cups!

Provided by Lutie

Categories     Dessert

Time 54m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb phyllo dough (I use the Athens brand)
1 cup butter, but use the spray oil if you choose
5 cups ground pistachios (or a combination) or 5 cups almonds (or a combination)
1 cup sugar
1 teaspoon cinnamon
raw sugar, to sprinkle on cookie tops (turbinado)
1 1/2 cups honey
1 1/2 cups sugar
1 cup water
1 teaspoon of grated lemon rind

Steps:

  • Spread out one sheet of phyllo dough.
  • Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
  • Lightly brush with butter or spray the oil.
  • Place another sheet of phyllo dough on top of the first sheet.
  • Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
  • Place a third sheet of phyllo dough over first two sheets.
  • Brush with butter or oil and lightly sprinkle nut filling again.
  • Roll the 3 sheets up tightly as you would a cigar or jellyroll.
  • Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
  • Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
  • Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
  • Bake at 350 degrees for 20 minutes.
  • Remove from oven to cool. Leave in pan.
  • In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
  • Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
  • Let them stay in pan long enough to absorb the syrup.
  • Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
  • Cover and refrigerate. These can be frozen.

Nutrition Facts : Calories 1514.6, Fat 78.7, SaturatedFat 24.6, Cholesterol 81.3, Sodium 588.7, Carbohydrate 202.4, Fiber 6.3, Sugar 154.8, Protein 16.1

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