Rolled Baklava, Baklava Orthi
Note: This recipe makes plenty, but keeps well in a resealable plastic bag for a few days. It could be cut in half (using just under one[ box of dough).]
- Total Time:
- 1 hr 15 min
- 20 min
- 55 min
- 64 individual pieces
- 2 1/4 cups granulated sugar
- 1 1/2 cups water
- 1/4 cup honey
- 2 (1/8-inch thick) lemon slices
- 1 stick cinnamon
- 3 whole cloves
- 2 pounds coarsely ground pistachios
- 2 tablespoons granulated sugar
- 1 1/4 pounds unsalted butter
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 pounds phyllo dough, about 32 sheets
Combine all of the syrup ingredients in a 2 quart stainless saucepan, bring to a boil, reduce heat to low, and simmer for 15 minutes. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.
Preheat the oven to 375 degrees F.
Place the pistachios and 1 tablespoon of the sugar, to coat the nuts, in a food processor fitted with a steel blade. Using the pulse method, process them until they are coarsely ground. Be sure not to over process the nuts because they will turn to paste. Remove the ground pistachios from the processor and place in a bowl and set aside.
In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder. Repeat with remaining sheets, 4 at a time.
Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven for 25 to 30 minutes or until golden brown. Remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain. If the syrup begins to thicken, it can be reheated slightly. Serve in small cup cake cups on a platter.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Cat Cora