If you ever tried a sweet delight like baklava, you know what an indulgent treat it is. There are all kinds of baklava recipes. It is a dessert traditionally prepared in the areas ranging from the Balkans and Mediterranean, to the Central and East Asian parts of the world. It is usually prepared in large pans, using filo dough, nuts, oils and sugary syrup. There are different baklava wraps, and some may require advanced cooking skills, but not this easy baklava recipe. All you need is a rolling pin, the right filo dough, and a little of your time.
Easy Baklava Recipe
Baklava rolls are the easiest variation of this dessert you can make. Make sure you buy the right filo dough. There are two types of pastry dough you can buy in the frozen section in supermarkets. Puff and filo/phyllo dough. For every variation of baklava, you will need filo dough. This type of dough is rolled into thin sheets, and the sheets are packed together. In this recipe, one sheet will make two desserts, so a pack of 18 filo dough sheets, will make 36 pieces of baklava
- One package filo pastry sheets
- 1 ½ cup of walnuts, coarsely chopped
- 1 ½ cup of raisins (optional)
- 1 chocolate bar, high cocoa contents
- 1 cup of oil
- 1 stick of unsalted butter
For the syrup:
- 3 cups of sugar
- 2 cups of water
- 1 tablespoon of lemon juice
- 1 to 2 tablespoons of tahini oil (optional)
1. Melt the butter in the oil and add tahini oil if you prefer. Tahini oil is not essential, but it enhances the nut flavor of this dessert.
2. Open up the pastry sheets and spread the roll on a table. Drizzle oil on the top sheet, sprinkle 1 ½ tablespoon of nuts, a handful of raisins and grind chocolate to taste. Place the rolling pin at the bottom of the filo sheet, fold the bottom over the pin and roll it up. Once rolled, hold the ends gently and push them together to wrinkle the sheet.
3. Place each roll in a baking pan over butter, spray them with a squirt of water, and then grease their top with oil.
4. Preheat the oven up to 350 degrees and cut the baklava rolls to a serving size. Bake until golden, for 20 minutes, then turn of the heat just a little bit, and bake for another 5-10 minutes until red at the top.
5. Start by preparing the syrup. Heat the water in a pot, bring to a boil, and add the sugar. Stir the contents until the sugar dissolves and add the lemon juice. You can leave the syrup on high heat until it boils and turn the heat to medium until the contents thicken a bit.
6. Let the baklava pan cool off and pour the sugary syrup in the pan. To achieve the best results, leave the baklava sit in the syrup for around 4 to 6 hours.
Watch this short video of the rolling process if this is your first time making baklava:
Tips and tricks for this Baklava recipe
Although this baklava recipe is easier than the other baklava recipes, there are still some tricks you may need to know. Avoid rolling the sheets too tightly, because you may not be able to push the dough together without ripping the sheets. Grease the pin as well, to be able to push the rolls more easily.
Instead of walnuts, you can use almonds or pistachios, or a mix of all three. If you don’t have tahini oil, you can add a tablespoon of peanut butter mixed with ground flaxseed. When drizzling the oil mix, aim for the open edges of the sheets. They will be the crunchiest part of the baked end-product. Try to drizzle every ingredient over the horizontal middle of the sheets. And an extra drizzle of oil won’t hurt either.
If you don’t have a rolling pin, you can still make this easy baklava recipe. To make up for the missing kitchen utensil, you can use two filo sheets for each baklava roll. Spread the ingredients on the first sheet, fold the bottom end, roll it up, then do a second layer and roll it up with the first roll.
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