Source: Walnut Marketing Board
Traditional baklava is a knife-and-fork dessert—flaky layers of pastry and nuts “glued” together with sweet syrup. Chef Isabella transforms this favorite Middle Eastern sweet into a portable treat; this rolled version encloses the nutty filling in crisp phyllo dough and the syrup soaks into the rolls to avoid sticky fingers. The baklava has a new look, but still delivers the same delicious crunch and sweetness.
1 cup finely ground walnuts (pulsed in a food processor)
1/4 cup panko breadcrumbs
2 tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
12 sheets phyllo dough, thawed
2 oz. (4 tbsp.) unsalted butter; melted
1 cup granulated sugar
1/2 cup water
1/4 cup light corn syrup
1 cinnamon stick
- Preheat oven to 325°F.
- Prepare Baklava Rolls: In large bowl, combine walnuts, panko breadcrumbs, sugar, cinnamon and cloves; stir to evenly combine.
- Lay 1 sheet of phyllo on large cutting board; lightly brush with melted butter. Lay another sheet of phyllo on top and lightly brush the second sheet with melted butter.
- In a straight line, sprinkle 1/6 the walnut mixture parallel and 2 in. from bottom of phyllo. Fold bottom over mixture and roll all the way to the end. Brush top of phyllo with butter to seal the roll. Gently scrunch both ends into center of roll; trim approximately 1 in. from both ends. Place roll in greased 9- by 6-in. baking dish. Brush top with butter.
- Repeat with the remaining phyllo, creating 6 rolls total. Brush all rolls once more with butter. Bake 40 to 45 min. or until golden brown.
- Meanwhile, prepare Syrup. Combine all ingredients in saucepan over high heat. Stir together and bring to a boil; let boil for 4 min. Remove from heat and let rest.
- Remove rolls from oven and cut each into 3 pieces. Strain syrup over rolls and allow to soak for at least 30 min. at room temperature.
- Gently remove baklava from baking dish and store in single layer. Best at room temperature.