Delish Baklava Rolls (Cigars)

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A rolled nut and pastry sweet soaked in aromatic honey syrup. They are perfectly with a cup of espresso or perhaps to be truly authentic a Turkish or Greek Coffee. Traditionally your first impression of a Baklava Cigar is its sweetness. This version though, you will be captivated by the aromas, tastes of the nuts and subtle fresh notes of citrus, honey and cloves.

Authentic Baklava Rolls

Dating back to Assyrian times in the 8th Century B.C. Assyrians baked thin layers of dough with nuts and poured honey over. It was reportedly enjoyed by the rich as it was considered a luxurious treat.

Today, thousands of years later the Persians, Ottomans and Greeks like to claim it their own. What you will find they are all similar, but with variations of the type and proportion of nut, aromatic waters added perhaps like rose water or the variation of technique when they are made.

 

Olives and feta baklava μπακλαβάς συνταγη

 

Turkish Baklava is sweetened with “serbet” (share-BET) a syrup primarily made on lemon juice and sugar. Greek syrup is mostly made with honey and spices. In this recipe the syrup is a combination of both lemon juice, water , sugar and honey. Styles of both greek and ottoman baklava.

Sometimes, I will omit the sugar and make the syrup solely on honey and the remainder of the ingredients listed as the baklava will contain less refined sugars this way.

Always, allow your syrup to simmer slowly for a good amount of time. The water will evaporate and the syrup mixture will thicken. If you let the syrup thicken too much it will be difficult for the syrup to immerse itself throughout the rolls.

The contrary also applies: if you haven’t allowed the syrup to simmer enough it will be a little watery and when the rolls have cooled after they are immersed in the syrup the phyllo will soften and become ‘soggy’. Something you also don’t want.

 

If you are enjoying this recipe, perhaps try another greek classic the Lemon and Semolina Syrup Cake or Ravani.

Makes approximately 24 rolls.

You will need a mortar and pestle to freshly ground the spices.

A Food processor to coarsely process the nuts.

Preheat oven to 180 Degree Celsius.

Line Baking Sheet with non-stick baking paper.

Ingredients

  • 1 1/4 cup each of walnuts and almonds – 330g nuts total ( equal proportion of walnuts and almonds )
  • 5 tablespoons ( 50g) caster sugar
  • 1 teaspoon cloves freshly ground
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 1 packet phyllo pastry sheets ( approximately 18 sheets )
  • 125g butter melted. Used for brushing sheets.

Aromatic Syrup Ingredients

  • 1/2 cup water
  • 1/4 cup lemon juice
  • 375g pure honey
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 2 peels orange zest

Tips

The nut filling can be varied with an equal combination of almonds and walnuts. You can add a small portion of pistachios or use a little ground pistachios when sprinkling over the finished rolls.

Pecans work well as well, but I don’t recommend peanuts. They are way too oily and dense.

An Invaluable Tip

Freshly grind your spices always. Omiting this step and buying ground spices from the grocer wont give you that authentic aroma and taste. Ready ground spices are bland in comparison to the freshly ground variety. Their taste and aroma have somewhat mellowed. The same applies for the nuts. It is very easy to tell if freshly ground nuts were not used to make the baklava.

To prevent the phyllo from drying out keep covered at all times with a damp tea towel.

Method

Start with the syrup. Place all the ingredients in a deep saucespan and simmer slowly. Absolutely important to read the tip above.

Preparing the nut mixture

Coarsely ground your walnuts in a food processor. Pulse whilst processing. This will avoid the nuts becoming oily.

 

Similarly, process almonds to a coarse texture. See picture as a guide.

Process the nuts separately as the almonds take that little longer to process to the texture desired. A little longer is really quite slight – but the difference between processed too finely – but not enough.

 

Using a mortar and pestle grind the cloves as finely as possible. Olives and feta recipes Grinding your own spices will yield greater flavour. Spices contain essential oils which dissipate quickly when ground. Always grind your own.

In a bowl add all the dry ingredients listed ( except the phyllo ) and mix well with a spoon.

Assembly of the phyllo and nut mixture

Place three sheets of phyllo horizontally on a dry work bench. Brush each sheet with melted butter – lightly. The perimeter and a two brush strokes though the middle. Not too much – just enough for each sheet to stick together.

Cut vertically into four, and with a spoon sprinkle the inside of each long rectangular sheet with the nut mixture. Ensure the perimeter is clear of nuts.

Fold the three sides over excepts the far end and roll tighly.

Continue this method for all of them and place on your baking sheet. Olives and feta baklava μπακλαβάς Freshly baked baklava rolls , ready for the honey syrup

Bake at 180 degree celsius for 22 minutes or until a light golden colour.

Turn the oven off, and remove from the oven.

Soaking with syrup after Baking

Allow to cool and poor your hot syrup over. Keep the rolls immersed in the syrup for a minute. With a skewer, pierce the underneath side a little ( not all the way through ). This helps the syrup to soak through the roll.

Remove rolls from the syrup. Sprinkle with ground nuts of your choice and cinnamon.

Authentic baklava rolls or saragli

Store in an airtight containter and serve as needed.

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olivesandfeta
Average rating:  
 1 reviews
by Middleeasternexpress on olivesandfeta

This is more than a recipe. Your posts contains lots of little tips that arenao useful. Great post.

Making Baklava Rolls is not a difficult task, requires a little patience to roll each one. The tips and tricks hopefully will make all the difference when it comes to your end result. You want a superb tasting baklava. Thank you for taking the time to provide feedback.
Regards,
OlivesAndFeta

16 Comments Add yours

  1. Ilia says:

    Wish I had these right now for dessert!! They look amazing!! 😋😋🙋‍♀️💖💖

    1. Thank you @Ilia, my latest batch went to my work colleagues as a welcome back for the year earlier on in the week. As they were non-ethnic they had not tried house made baklava before and discovered the bliss of home made baklava.

  2. Looks delicious!! I love making baklava rolls. 🙂 Way easier to make too.

    1. It’s a wonderful middle eastern sweet thats for sure. Is it really easier though…? They need to be rolled tight or it all falls apart. Rolling takes ages and when you need to make Greek sized quantities the baklava on the sheet pan is way quicker…. Love both styles of baklava these look a little more elegant though 🙂

  3. Megala says:

    Wow! Love these baklava rolls filled with flavorful nuts & spices, they make a utterly divine dessert oozing with aromatic syrup. I must admit that all these photos have stirred my craving. 🙂
    Wish you a very happy New Year!!

    1. Happy New Year to you dear Megala and wish theis new year to bring you good health and happiness.

      1. Megala says:

        Thank you so much! 🙂

  4. Tabula Rasa says:

    I love baklava. I’ve got a load of nuts left over from my last attempt so I’ll definitely give them a go!

    1. There is alot of detail and tips in the post to ensure your success 🙂

  5. Wow! You have amazing posts and photography! Thank you for sharing your time and talent!

  6. Jyo says:

    Looks damn tempting 👍

  7. annika says:

    I never imagined that it could be this easy! Your process photos are so helpful, as are your explanations…. enough to get me to try!

    1. Aanika, it takes me forever to put a post up as I add a fair amount of useful detail about the dish to help people out. I’m so glad you noticed 😙😙. Making each roll takes a little while as it does make a few. Just make sure you roll tightly so the mix isn’t loose inside the roll.

  8. Renee Fox says:

    Looks amazing!

  9. Love it yummy 😋

  10. ohiocook says:

    Thank you for following my blog!

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