“Mediterranean Delight: Israeli Baklava Rolls”

Allergens

Nuts, Eggs (in phyllo dough)

Ingredients

• 1 package (16 oz) phyllo dough sheets, thawed
• 2 cups walnuts, finely chopped
• 1 cup granulated sugar
• 1/4 cup honey
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 3/4 cup (1.5 sticks) unsalted butter, melted
• 1 cup water
• 1/2 cup sugar
• 1 lemon, juiced
• 1 cinnamon stick (optional)
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish.
2. In a large bowl, combine walnuts, 1 cup sugar, 2 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp nutmeg. Stir well to combine.
3. Unfold phyllo sheets on a clean surface and cover with a damp towel to prevent drying out.
4. Place two sheets of phyllo in the baking dish, allowing excess to hang over the edges. Brush with melted butter and sprinkle 1/4 of the walnut mixture evenly over the layers. Repeat this process with four more sets of phyllo sheets and walnut mixture until all are used.
5. Carefully roll up the phyllo sheets, enclosing the filling, and place them seam side down in the prepared baking dish.
6. Brush the top layer with butter and use a sharp knife to cut through the rolls into 1 inch pieces.
7. Bake for 25 minutes or until golden brown.
8. In a saucepan, combine water, 1/2 cup sugar, lemon juice, and cinnamon stick (if using). Bring to a boil, reduce heat, and simmer for 5 minutes. Strain and discard the cinnamon stick.
9. Remove baklava from the oven and pour the hot syrup evenly over the top. Allow to cool completely.
10. Dust with powdered sugar before serving.

Chef’s Insight

The key to perfect phyllo pastry is keeping it covered and working quickly before it dries out.

Notes

This recipe is perfect for a standard diet and can be easily adjusted to accommodate dietary restrictions.