{"id":41893,"date":"2025-03-28T12:30:00","date_gmt":"2025-03-28T11:30:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=41893"},"modified":"2025-03-28T12:30:00","modified_gmt":"2025-03-28T11:30:00","slug":"almond-baklava-rolls","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/almond-baklava-rolls\/","title":{"rendered":"Almond Baklava Rolls"},"content":{"rendered":"

\"homemade<\/p>\n

Almond Baklava or Baklawa Rolls<\/strong><\/span><\/div>\n

Whether for Eid al-Fitr, during Ramadan, or for any other occasion, baklava rolls or baklawa<\/strong>, as it’s called in the Maghreb, is a highly appreciated and essential pastry.<\/p>\n

If you’ve never tasted it, baklava is a Turkish pastry made of thin sheets of phyllo dough, generously brushed with ghee (clarified butter) or alternatively with melted butter. It’s filled with almonds, pistachios, or other nuts, flavored with cinnamon, then drizzled with a sweet syrup or honey. It’s also found in several neighboring countries, such as Greece, Syria, and Lebanon. In North Africa, it is made exclusively with almonds and, traditionally, with homemade dough that is rolled out very thinly and layered into sheets.<\/p>\n

Traditionally, baklava is cut into diamond or square shapes, but the rolled version is also very popular. It’s delicious to savor with a glass of mint tea or accompanied by a good coffee.<\/p>\n

The homemade baklava recipe is quite easy to prepare, as store-bought phyllo dough is generally used, which takes much less time than preparing and rolling it out very thinly yourself.<\/p>\n

\"homemade<\/p>\n

Tips and tricks<\/strong><\/h2>\n

The filling:<\/strong> The ingredients for baklava are quite simple. I chose to use a 100% almond filling, but you can easily replace them with a mixture of almonds and pistachios, only pistachios, or even walnuts, anything is possible. The essential thing is to use quality dried fruits.<\/p>\n

The phyllo dough:<\/strong> Phyllo dough is very fragile and, depending on the brand, some sheets may be cut or damaged inside the package. Unroll them gently on a clean towel. Generally, a 470 g (16.5 oz) package contains about 15 sheets. <\/p>\n

You will need 2 sheets of filo pastry to form a long roll, which you will then cut into several pieces of baklava. For my part, I cut each roll into 4 pieces.<\/p>\n

<\/a>Number of rolls:<\/strong> With my quantities, you can make 8 to 10 rolls depending on the amount of filling you use. As I had some phyllo dough left over, you can, if you wish, buy only one package and reduce the amount of almonds to 400g (14 oz). That said, I advise you to plan for a bit more dough, as some sheets might be too damaged to use.<\/p>\n

If you come across a slightly torn sheet, simply place it inside the roll, it won’t cause any problem.<\/p>\n

Smooth or Crinkled Baklava<\/strong><\/p>\n

I chose to crinkle the rolls for a nice visual effect, but you can very well leave them smooth if you prefer. For this, you’ll need a stick a bit longer than the width of the sheets, which will serve to form and crinkle the sheets of the roll.<\/p>\n

It should stick out from the sides of the roll when you’ve rolled up the sheets. As I didn’t have one, I improvised with two large rigid plastic straws, placed end to end then tightly wrapped in plastic wrap. You can also use a wooden stick of this kind.<\/a><\/strong><\/p>\n

Honey or syrup:<\/strong> I prefer honey, as the baklava stays crispy longer and it’s ready to use. You can choose the one you like, and its quality will depend on individual means. You can use real bee honey or honey prepared from sugar.<\/p>\n

\"easy<\/p>\n

Ingredients:<\/strong><\/h2>\n

NB:<\/strong> Find the recipe card that you can print at the end of the article.<\/span><\/p>\n

See the tips above<\/a><\/strong> to adjust the quantities<\/span><\/p>\n

For 32 baklava rolls<\/strong><\/p>\n