Rolled baklava
Rolled Baklava
1 pound filo dough, thawed
1 cup vegetable oil
Nut Filling
Syrup
Spread out 1 sheet of filo dough.
Dab or lightly brush with oil.
Over this, evenly place a second sheet of filo.
Brush sheet with
oil and lightly sprinkle with Nut Filling.
Place a third sheet of
filo over this, brush with oil and sprinkle with more Nut Filling.
Roll up tightly (the 3 sheets together) jelly-roll fashion.
Slice
diagonally into 1-inch pieces.
Place on a lightly greased baking
sheet.
Repeat until all filo dough and filling are used.
Bake in
preheated 350 degree oven 20 minutes or until light golden.
Cool.
Freeze at this point, if desired.
When ready to serve, prepare
Syrup, cool and pour over individual pieces.
Serve in paper candy
cups.
Makes about 4 to 5 dozen.
NUT FILLING: In a medium bowl, combine 5 cups almonds OR pecans,
chopped fine in food processor, 1 cup sugar, 1 teaspoon ground
cinnamon, 1/2 teaspoon ground cloves (optional) and 1/2 cup toasted
sesame seeds (optional).
Mix well.
SYRUP: In a saucepan, combine 1 1/2 cups sugar, 1 1/2 cups honey
and 1 cup water.
Heat to boiling and cook until sticky, about 5 to
8 minutes, until syrup coats the back of a spoon.
Do not
overcook.