Because the demand for this recipe was overwhelming on Facebook and Instagram – Here it is!
These rolls are more simple than a traditional baklava, and taste great.
Baklava Rolls (Baklavadakia)
Yields about 1 dozen
1 cup toasted walnut pieces
3 tablespoons organic evaporated cane sugar
½ teaspoon ground Vietnamese cinnamon
1/8 teaspoon ground cloves
Dash sea salt
1 teaspoon Cognac or brandy
1 teaspoon orange juice, plus zest of ½ orange
4 sheets organic phyllo dough
1/3 – ½ cup non-hydrogenated buttery spread (Earth Balance), melted
2 teaspoons ground walnuts or powdered sugar for garnish
1/3 cup water
1 cinnamon stick
¼ cup organic evaporated cane sugar
1 teaspoon orange juice
2 tablespoons agave
2 tablespoons brown rice syrup
Dash sea salt
Thaw phyllo for 2 hours or overnight in refrigerator.
Heat oven to 350°.
Pulse walnuts, organic sugar, cinnamon, cloves, sea salt, Cognac or brandy, orange zest and juice in a food processor. Pulse until uniform.
In a small pot, add water, cinnamon stick, sugar, orange juice, agave, brown rice syrup and sea salt and cook until mixture turns thickens, about 5-8 minutes. Set aside to cool. Remove cinnamon stick before using.
To form rolls, un-fold sheets of phyllo. Place one sheet on a clean surface. Cover un-used phyllo with a damp towel. Brush phyllo generously with melted buttery spread. Repeat to use 4 sheets.
Place walnut mixture evenly on lower half of layered phyllo. Roll up from bottom in a tight roll. Slice into 2 inch pieces on a diagonal. Place cut pieces on a greased or silpat lined baking sheet and generously brush with buttery spread.
Bake about 25 minutes or until golden brown.
Dip hot rolls into cooled syrup, using tongs. Cover and refrigerate in syrup or serve immediately. © Spork Foods, 2008