I know I have not been doing justice to my blog  but I got really busy and was not making many new dishes lately. Well,  here i am again and the credit goes to our potluck lunch that we(a group of friends) have once in a while.  So I had to make dessert this time and I made Baklava  which apparently turned out great. Since everyone liked it and it was damn easy to make, thought my blog deserves a post on this too!

Inspired by Sandra lee's Baklava Roll-ups, I made these rolls with some variations of my own. Hope you will like it too.


  • Phyllo sheets -  14 (thawed as per the directions on the packet)
  • Melted unsalted Butter - 1 cup (or you can use butter spray)
  • Pistachio - to garnish.

For the filling
  • Walnuts-  finely chopped - 1/2 cup
  • Almonds- 1/2 cup finely chopped
  • Sesame seeds- 1/3 cup (roasted and chopped) -  optional
  • Sugar- 1 tablespoon
  • Cardamom powder- 1/2 teaspoon                                                                                       
            (You can use food processor to chop the nuts and sesame seeds)

For the Syrup
  • Water- 1 cup
  • Sugar - 1 Cup
  • Honey- 1 tablespoon
  • Vanilla extract- 1 teaspoon


For the Syrup
  • Boil water and sugar in a pan for about 10 minutes
  • Add honey and boil for 5 more minutes
  • Add vanilla extract and let it cool.

For the Baklava
  • Mix all the ingredients for the filling and keep aside
  • Take two phyllo sheets at a time and lay on a flat surface one on top of the other, make sure to cover the rest of the sheets with damp cloth to prevent drying as they dry out very fast.
  • Brush or spray the butter on the entire surface of the top sheet
  • Spread the filling all over the surface and start rolling from one side.
  • Make sure to keep brushing the butter as much as you can while rolling
  • Grease the baking pan lightly with butter and put the rolls in the pan
  • 14 sheets will make around 7 such roll
  • Bake these for 45 minutes at 350 degrees. Don't forget to preheat the oven!
  • Keep checking after abt 30 minutes to make sure they are brown and don't burn
  • Take them out and cut into pieces (you may also consider cutting before baking, i did after baking but I will try cutting it before baking next time)
  • Spread the syrup all over the hot baklava specially into the cuts so that it is absorbed nicely.
  • Garnish with chopped pistachio.

  • Serve at room temperature and keep  uncovered, they get soggy if kept covered.
  • Make sure to make sugar syrup before they are baked because you need to put warm or room temperature syrup over hot Baklava.
  • You can use any nuts of your choice for the filling.


Sending this recipe to WTML event hosted by Gayatri at Archana's blog

Posted by sneh On Wednesday, August 31, 2011 1 comment

1 comment:

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