TDM CCN Header

Thursday, October 17, 2013

Baklava Rolls

I love middle eastern sweets, because they usually have nuts in them . I tried to make baklava the traditional diamond shapes  but it got a little messy when eating  as the nuts kept falling off.  Then I saw this version of rolled up baklava  and it was so much easier to eat and can be stored in a air tight jar.
We dont get filo pastry here in Maldives so I used spring roll pastry and turned out pretty well.

Recipe Baklava rolls recipe  adapted from  Australian Women's weekly magazine

100g shelled pistachio
1/3 cup icing sugar, sifted
1 tsp ground cinnamon
1 tsp ground cardamon
75g butter, melted
10 medium size spring roll pasty
1 egg beaten
Sugar syrup:
1 cup sugar
3/4 cup water
4  cardamon pods, bruised
1 stick cinnamon
1/2 tbsp rose water or a few drops of rose essence

1. Preheat your oven to gas mark 5.
Grind your  pistachio nuts ( not too fine and not too coarse either).  Place in a bowl with icing sugar, and the ground spices and mix well.

2. Arrange everything on your work bench, the melted butter , a 8 inch square baking tray  lightly buttered, thawed spring roll pastry, and the nut mixture and the beaten egg.

3. Take a piece of spring roll, brush with butter on the surface, top with another sheet of pastry. and brush this one as well with butter. Sprinkle generously with pistachio mixture, roll up tightly and brush the end with egg and seal. Place on the baking tray and repeat the same with the rest.

4. Brush the finished rolls with the remaining butter and  bake for 20 minutes in the oven till dark golden and crispy.

5. While the pastry is baking, prepare your syrup.  Place your sugar, water , whole spices  in a small saucepan, and bring to a boil then simmer till reduced and slightly thick. Stir in rose water and switch off.

6.When the pastry is done, take it out,  while still hot, place on a  cutting board and slice into 2 inch cigars , use a serrated knife as its easy to cut though.Arrange them in a square or rectangular tray or container so they are standing up .

Pour the syrup over them carefully, stopping now and then to let the syrup absorb into the pastry.  Cover and leave for the flavours to infuse for a few hours.
After a few hours store them inside an air tight jar or arrange on serving plate , if serving right away.



  1. This is so very yummy!!! I saw this once on TLC and cudn't get the name right....thanks for giving the recipe well

  2. I have always wanted to make baklava. I actually did but it was disaster. Glad that I saw your recipe and definitely I am gonna try. While baklava is not my fav, my family just loves it to the maximum. It will be such a treat to make for them.

  3. I too love nutty sweets. Those baklava rolls look terrific, Nammi.
    p.s I use Canon 450D. It's not the newest model, but works fine.

  4. Those nutty rolls are just killing me..

  5. these look great also have a weakness for baklava

  6. Yum! These sett rolls look delicious Nammi, love the crunchy texture.
    Thank you so much for the nice words, I really appreciate...
    Hope you are having a great week :D

  7. Here, baklawa is very common. We all love this.First time here, your recipes just awesome. Visit my space and keep in touch.

  8. I love Middle Eastern sweets too, and these look delicious!

  9. I love Baklava but have never been brave enough to make my own. Looks delicious! Maybe I'll try it out too ;-)


Thank you for checking out my posts, please leave a comment or two....