Description
Burma Baklava, also known as Baklava Rolls, is a delightful twist on the classic Middle Eastern dessert. These crisp, golden phyllo dough rolls are filled with a fragrant mixture of walnuts, sugar, and cinnamon, then baked to perfection and soaked in a fragrant syrup infused with lemon and orange blossom water. Topped with crushed pistachios, this dessert combines crunchy textures with sweet, aromatic flavors for a truly irresistible treat.
Ingredients
Syrup
- ½ cup granulated sugar
- ⅓ cup water
- 2 teaspoons lemon juice
- 2 teaspoons orange blossom water
Filling
- 4 cups walnuts (finely chopped)
- ¾ cup granulated sugar
- 2 teaspoons cinnamon
Baklava Rolls
- ½ pound box of phyllo dough (9"x14" sheets, about 20 sheets, room temperature)
- 1 cup ghee (melted)
- 2 tablespoons crushed pistachios
Instructions
- Prepare the syrup: In a small saucepan, combine ½ cup granulated sugar and ⅓ cup water. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes until the mixture slightly thickens. Stir in 2 teaspoons lemon juice and 2 teaspoons orange blossom water. Remove from heat and let the syrup cool completely.
- Mix the filling: In a large bowl, combine 4 cups finely chopped walnuts, ¾ cup granulated sugar, and 2 teaspoons cinnamon. Stir well to evenly mix all ingredients.
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly brush the bottom of a 9x13 inch baking pan with melted ghee to prevent sticking.
- Prepare the phyllo sheets: Unroll the phyllo dough and cover with a lightly damp towel to keep it from drying out. Take one sheet and place it on a clean work surface. Lightly brush the sheet with melted ghee.
- Fill and roll the phyllo: Evenly sprinkle about 3 tablespoons of the walnut filling over the sheet, leaving approximately 3 inches at the top edge and ½ inch on the sides clear. Fold up the bottom edge by about 1 inch, then tightly roll the dough into a log shape.
- Arrange rolls in pan: Place the roll seam-side down along the bottom left long edge of the prepared pan. Crinkle the roll so it extends about halfway along the pan's length. Repeat the process with the remaining phyllo sheets and filling to form two rows of 10 rolls each. Gently push the ends of each roll inward to create a crinkled effect. Cut each roll into thirds.
- Brush and bake: Generously brush the tops of all rolls with the remaining melted ghee. Bake in the preheated oven for 35 to 40 minutes, or until the rolls become deeply golden and crisp.
- Add syrup and garnish: Immediately after removing the rolls from the oven, evenly pour the cooled syrup over them. Sprinkle 2 tablespoons of crushed pistachios down the center of each row of rolls. Let the baklava rest for 1 to 2 hours to allow the syrup to fully absorb before serving.
Notes
- Keep phyllo dough covered with a damp towel at all times to prevent it from drying out and cracking.
- Ghee can be substituted with melted unsalted butter if preferred.
- For a nut-free version, consider using a seed mixture like pumpkin or sunflower seeds.
- Allowing the baklava to rest ensures the syrup penetrates the layers for maximum flavor and moistness.
- Store leftovers in an airtight container at room temperature for up to 3 days; avoid refrigeration to keep crispness.
