Title: Baklava #3 - Rolled Variety
Categories: Jewish Dessert Grain
Yield: 1 Batch
| BARBARA ALHADEFF (JKBC19B |
| 1 | lb | Filo dough |
| 1 | c | Oil |
| 5 | c | Walnuts OR Almonds OR Pecans |
| 1 | c | Sugar |
| 1 | ts | Cinnamon |
| SYRUP |
| 1 1/2 | c | Honey |
| 1 1/2 | c | Sugar |
| 1 | c | Water |
Spread out one sheet of filo dough. Dab or lightly brush with oil. Over
this, place another sheet of filo dough. Brush 2nd sheet with oil and
sprinkle lightly over whole sheet with dry filling (nuts, sugar and
cinnamon). Place a third sheet of filo dough over first two, sprinkle with
oil and lightly sprinkle dry filling. Roll the 3 sheets up tightly as you
would a jelly roll. Slice diagonally into 1 inch pieces and place on a
lightly greased cookie sheet. Repeat until all the filo dough and filling
have been used, using three sheets for each roll. Brush tops of baklava
pieces with melted margarine and sprinkle with sesame seeds. Bake at 350
degrees for 20 minutes. While baking, prepare syrup in a saucepan. Heat
honey, sugar, and water together and bring to a boil. Don't overcook. Let
cool a bit and then pour over baklava pieces (which you have placed on
their sides in a jelly roll pan so the syrup seeps into the pastry. You can
turn them once to make sure they are completely saturated. When ready to
serve, place in little paper cups. Look very elegant on a sweet table.