Rolled Baklava

If you like sweet, then this is your dessert! Baklava is a traditional Greek dessert made with layers of phyllo pastry brushed with butter. This version rolls the baklava into cigar-shaped logs. Soaked in a syrup and filled with nuts, it is crunchy and delicious!

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24 sheets phyllo pastry
1 cup walnuts, roughly chopped
1 cup hazelnuts, roughly chopped
1 cup sliced almonds, chopped
1 tsp cinnamon
3 tbsp sugar
1 cup butter, melted
2 eggs, lightly beaten

Ingredients – Syrup
3 1/2 cups sugar
1 1/2 cups water
1 tsp lemon juice

Start by preparing the syrup. Mix the sugar, water and lemon juice and boil for 7 to 10 minutes maximum. The mixture should be a bit runny. Check it for consistency while it is cooking, and continuously stir.

Melt the butter and set aside. Unpackage the phyllo pastry and cover with a slightly damp towel to ensure it does not dry out. Preheat the oven to 350°F.

To prepare the filling, mix together the chopped nuts, cinnamon, sugar and beaten eggs. The mixture will be paste-like.

Place one sheet of phyllo pastry on a clean surface and brush with melted butter. Place a second sheet over the first sheet, ensuring that the corners match as closely as possible. Brush the second sheet with melted butter and cut into even quarters. Approximately 1” from the bottom of each quarter, place a tablespoon of the nut mixture. Fold over the left and right side (approximately 1”) and then cover the nut mixture with the phyllo bottom. Continue to tightly roll the phyllo into a log shape. Place log seam side down onto a baking sheet lined with a silicone cover. Brush the outside with butter.

Bake for 20 to 30 minutes until golden brown. Place in a deep serving dish and pour over the prepared syrup. Let the rolls rest for 10 minutes to allow the syrup to be soaked up.

Makes 12 rolls.

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