Baklava is believed to have origins in the ancient Assyrian civilization around the 8th century BCE. Initially, it was made with layers of bread dough, nuts, and honey. The recipe evolved through the Middle East and Mediterranean, with each culture adding unique touches.
The Ottoman Empire is credited with refining baklava into the dessert we know today, making it a staple in Turkish cuisine. It became so popular that it was often served to royalty and the wealthy, cementing its status as a luxurious treat.
One of the fascinating aspects of baklava is its intricate preparation process. Traditional baklava can have up to 40 layers of phyllo dough, each meticulously buttered and layered with a nut mixture. This labor-intensive process is a testament to the dedication and skill of the bakers who make it.
Different regions have their own versions of baklava, using various nuts such as walnuts, almonds, or hazelnuts. Some areas also incorporate rose water, orange blossom water, or cinnamon, adding unique flavors to the classic recipe.
In Greece, for instance, baklava is often spiced with cloves and cinnamon and soaked in a honey syrup infused with lemon. In contrast, the Lebanese version might include a hint of orange blossom water, offering a fragrant twist to the traditional flavors.
With this Baklava Pastry Rolls recipe, you get the best of both worlds: traditional baklava’s rich history and flavors combined with the convenience of modern baking techniques.
Yield: 12 rolls
Equipment:
9×11 Baking Sheet
Parchment Paper
Saucepan
Prep Time: 20 minutes
Bake Time: 33-35 minutes
Ingredients:
- 2 sheet of puff pastry
- ¾ cup roasted pistachios, finely diced
- ¼ cup white granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅓ cup unsalted butter, softened
- ¼ cup honey
- 1 egg, for egg wash
- Honey Syrup
- ¼ cup water
- ¼ cup honey
- 2 tablespoons brown sugar
- ½ teaspoon allspice
- 1 tablespoon lemon juice
Directions:
Remove the pastry dough from the freezer the night before and place in the fridge. It needs to be soft but still cold when adding the filling. If making the same dough, allow the dough to thaw at room temperature for 1 hour. Then place in the refrigerator for one hour to become cold again.
Preheat the oven to 375 degrees Fahrenheit. Place a parchment paper sheet on a baking sheet and set aside.
In a mixing bowl add the finely chopped pistachios and sugar. Stir together. Then add the softened butter, cinnamon, and ground cloves. Mix the mixture until everything is combined and a thick paste forms.
Take the puff pastry out of the fridge and lay it on a clean, floured surface.
Place the pistachio filling in the center of the pastry sheet with about an inch on the top and bottom left uncovered. Spread out evenly
Drizzle the honey on top of the filling evenly. Place the second pastry sheet on top and press down, making sure the unfilled portions seal the pastry together.
Use a pizza cutter to cut long 1 inch width slices of the pastry dough. Take each long slice and twist to create a long rope and then roll into a swirl, tucking the end under the pastry swirl. Place on the prepared baking sheet. Repeat with the rest of the slices.
Whisk the egg in a small bowl and brush each pastry with the egg wash. Bake in the oven for 33 minutes until golden brown.
While these are baking, make the honey syrup.
In a saucepan, add the honey, syrup and brown sugar. Heat until the sugar dissolves and it begins boiling. Stir continuously for about 5 minutes.
Remove from the heat and add the lemon juice and allspice. Whisk together and let sit until the rolls are done baking.
Remove the baklava rolls from the oven and generously coat with the honey syrup. Passing over 3 times to allow the syrup to really soak into the pastry.
Let cool for a few minutes and then enjoy!
Notes:
- If the baklava rolls begin to brown too much before the 33 minutes are over, place a sheet of foil on top to ensure the inside of the pastry sheets cook thoroughly without over browning the tops.
