Home / Recipes / BAKLAVA ROLLUPS
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Shilpa gupta
Baklava is a renowned Turkish dessert. Layers of pastry sheets and dry fruits baked till crisp then topped with honey or sugar syrup. A time taking dessert but really worthy.
Amazing!
Prepare for pastry dough.
IN a mixing bowl add all purpose flour, chilled butter, salt and castor sugar. Mix well with finger tips.
It will get crumble texture.
Add two tablespoons of water.
Bind into a dough.
Keep it covered for half an hour in refrigerator to rest.
Take out the dough. Knead it once again.
Divide the dough into lemon sized balls.
Take a ball and roll it like chapati.
Dust with cornflour nicely and place in a plate.
Prepare all chapatis same way. Dust with cornflour nicely. Stack together.
Cover with a plastic and refrigerate for an hour.
Meanwhile chop all nuts nicely.
Take out pastry sheets from refrigerator.
Dust all sheets once again with cornflour and stack together.
Take the stack and roll it collectively into a big chapati.
Try it to be thin. Mine was little thick around 1/4 cm.
Fold it half way.
Apply some ghee over top of pastry sheet.
Sprinkle chopped nuts generously.
Roll the sheet tightly.
Cut the log into 2 inches pieces.
Place these cut pieces on a baking tray lined with butter paper or foil paper.
Brush the rolls with ghee.
Preheat oven at 200 degrees for 10 minutes.
Reduce the temperature to 170 degrees. Place the baking tray in oven and bake for about 1.15 - 1.30 hours.
After 10 minutes cover the rolls with foil paper loosely to prevent burning on top.
After one hour turn bottom rods off to prevent burning at base. ( turn the settings on to grill).
Remove from oven and top with honey generously.
Let them cool down completely and serve.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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