Step by Step Guide for the perfect Baklava Rolls

I used to do baklava always for functions as in a tray and cut in to diamond  shaped tiles. Recently a work colleague brought baklava rolls. She has done a big batch for Ramadan. So I asked so many questions from her about the rolling pin that they use to make these beautiful rolls.

One day I went to Bunnings and got this roller  and asked them to cut it for me. Using that I made these rolls for a friends retirement party.

For this recipe you will need 200 g pistachios with a cup of sugar to mix in.  You need 250  grams  butter too. Mix sugar and the crushed pistachios together.

The same time need another 1 cup sugar with 1 1/2 cup of water. Add the sugar in to a pot and add the water in to it and leave aside.

Melt the butter and get the rolling pin and a packet of filo pastry. Take one sheet out and cover the leftovers with a damp cloth.

Slightly butter the filo. Sprinkle the crushed pistachios on it.

Put the rolling pin on the corner and slightly roll it.  Make sure not to give too much pressure.

Lay another pastry and brush  butter only and roll with the rolled pastry with nuts.

After pressure from both ends and squeeze the sheets. Lay them on a baking tray.

Brush the rolls with butter And bake on 180 c about 20 minutes or until golden brown on top.  Meanwhile put the pot with sugar on the stove and  add about a table spoon full lime or lemon juice.

Take the baked rolls, cut while hot to the desired size  and pour the hot syrup onto the hot rolls and leave to absorb all the syrup. Leaving overnight is the best.


Serve with a cup of coffee.

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