Baklava Rolls

Title:
Baklava Rolls

Yield:
6 Servings

Categories:
Greek,
Desserts




Ingredients:





   1/2 lb Walnuts, finely chopped


 2 1/2 tb Sugar


   1/2 ts Cinnamon


   1/8 ts Ground Cloves


          Syrup:


 1 1/2 c  Sugar


 1 1/2 c  Water


     1    Cinnamon Stick


     2 ts Lemon Juice


   1/2 c  Honey


     1 lb Phyllo Dough


   3/4 lb Unsalted Butter, melted






 Heat oven to 350 degrees. Mix first four ingredients together for filling.


 Combine syrup ingredients and cook until sugar dissolves and mixture turns


 syrupy. Set aside to cool. Remove cinnamon stick before using.


 


 To Assemble:


 


 Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise,


 into thirds. Cover phyllo not being used with a barely damp towel. Using


 two pieces of phyllo - phyllo sheets are so thin they must be doubled - and


 keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2


 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of


 sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling.


 


 Place a clean pencil on top of fold and roll into a cigar-like cylinder.


 


 Push both ends toward center and remove pencil. Place roll on cookie sheet


 and generously brush with butter. Repeat with remaining filling and phyllo.


 


 Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup -


 kitchen tongs work well for this. Place onto a platter to cool. Cover and


 refrigerate. Can be frozen.


 


 SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini