Description
These Cashew Filled Baklava Rolls are a delightful twist on traditional baklava, featuring a spiced cashew filling wrapped in flaky phyllo dough and baked to golden perfection. Drizzled with a fragrant cinnamon syrup, these rolls offer a sweet, crunchy, and aromatic dessert perfect for gatherings or a special treat.
Ingredients
Syrup
- 3/4 cup sugar
- 1/2 cup water
- 1 cinnamon stick
- 1/2 tsp lemon juice
Cashew Filling
- Scant 1 cup unsalted raw cashews, lightly toasted
- 1/3 cup brown sugar
- 1/4 tsp ground green cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch salt
- 2 tbsp ghee or unsalted butter, melted
Baklava Rolls
- 6 sheets organic fillo (phyllo) dough by The Fillo Factory
- 3 tbsp Private Reserve extra virgin olive oil mixed with 2 tbsp melted ghee or unsalted butter
Instructions
- Make the syrup: In a medium saucepan, combine sugar, water, and cinnamon stick. Bring to a boil over high heat, stirring constantly until the sugar completely dissolves. Add lemon juice, remove from heat, cover, and allow the syrup to thicken for about 15 minutes. Remove the cinnamon stick and set syrup aside.
- Prepare the cashew filling: Place lightly toasted cashews, brown sugar, ground cardamom, cinnamon, cloves, a pinch of salt, and melted butter in a food processor. Pulse until the mixture achieves a coarse paste consistency.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- Assemble the baklava rolls: Lay three sheets of phyllo dough flat on a clean work surface with the long side facing you. Generously brush the top with the olive oil and melted butter mixture. Using a sharp knife, cut the stacked phyllo into four equal strips. Take one strip, spoon about 1 1/2 teaspoons of the cashew filling along the bottom edge nearest to you, leaving a small margin on the sides. Tightly roll the strip away from you about four to five times, encasing the filling. Slice the roll free and place it on a lightly oiled baking sheet.
- Repeat for remaining strips: Complete the rest of the strips from the first three phyllo sheets following the same process. Then lay the next three sheets of phyllo, repeat brushing, cutting, filling, and rolling.
- Prepare rolls for baking: After all rolls are assembled on the baking sheet, brush their surfaces generously with the olive oil and melted butter mixture to promote browning and crispness.
- Bake the rolls: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the rolls are a light golden brown and crispy, with slightly darker bottoms.
- Add syrup and cool: Remove the rolls from the oven and immediately drizzle at least half of the prepared cinnamon syrup over them. Reserve the remaining syrup for serving or later use. Allow the baklava rolls to cool completely to absorb the syrup before serving.
Notes
- Syrup can be made in advance and stored chilled for up to a week.
- For extra crispness, ensure the phyllo dough is kept covered with a damp towel while assembling to prevent drying out.
- Adjust spice levels in the filling to suit taste preferences.
- These rolls can be stored in an airtight container at room temperature for up to 3 days.
- Use ghee for a richer flavor and traditional touch, or unsalted butter as a substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
