A favorite Middle Eastern dessert justgot better. This rolled version gives the crunchy, sweet confectiona new look, but still delivers exquisite crunch and sweetness.Recipe created by Chef Mike Isabella.
Recipe: Rolled Baklava
For Baklava Rolls:1 cup finely ground walnuts (pulsed ina food processor)1/4 cup panko bread crumbs2 tablespoons granulated sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground clove12 sheets phyllo dough; thawed1/2 stick unsalted butter; meltedFor Syrup:1 cup granulated sugar1/2 cup water1/4 cup light corn syrup2 cloves1 cinnamon stick1/2 lemon
Preheat oven to 325°F (160°C).
Combine walnuts, panko bread crumbs, sugar,cinnamon and clove in a mixing bowl and stir to evenly combine.
Lay 1 sheet of phyllo on a large cuttingboard and lightly brush with melted butter. Lay another sheetof phyllo on top and lightly brush the second sheet with meltedbutter.
In a straight line, sprinkle 1/6 walnutmixture parallel and 2 inches from the bottom of phyllo. Foldbottom over mixture and roll all the way to the end. Brush topof phyllo with butter to seal the roll. Gently scrunch both endsinto center of roll, trim approximately 1-inch from both endsand place in a greased 9X6 inch baking dish. Brush top with butter.
Repeat with the remaining phyllo creating6 rolls total. Brush all rolls once more with butter.
Bake for 40 to 45 minutes or until goldenbrown.
Meanwhile prepare the syrup. Combine allingredients for syrup in a sauce pot over high heat. Stir togetherand bring to a boil. Let boil for 4 minutes. Remove from heatand let rest.
Remove rolls from oven and cut each into3 pieces. Strain syrup over rolls and allow to soak for at least30 minutes at room temperature.
Gently remove baklava from baking dishand arrange on a large serving platter. Best at room temperature.
Makes 18 servings.
Recipe and photograph provided courtesyof California Walnuts.
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