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Recipe: Rolled Baklava

Weekend recipe for another Turkish delight; rolled baklava.


500ml ghee

500gr sugar

250ml water

250ml glucose

500gr pistachios

30 sheets of fillo pastry

For syrup

  • In a pot, add the sugar, water, glucose syrup, .

  • Place pot over medium heat.

  • Boil 5 minutes, as soon as the sugar melts, remove pot from heat.

  • Melt the ghee over a warm bath.

  • In a food processor grind the pistachios. You don’t want to finely grind them but you don’t want to have large pieces because they will rip through the phyllo dough.

  • Transfer the filling to a bowl and transfer the ghee to a separate bowl.

  • Preheat the oven to 180* C

  • Spread out the phyllo dough on a clean working surface.

  • Lay one sheet of phyllo dough separately on your working surface. Drizzle with melted ghee,

  • Cover with another sheet of phyllo and brush with ghee.

  • Spread the filling over the entire surface.

  • Place a wooden stick in the middle of the phyllo and roll the pastry all the way.

  • Do not roll too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo and remove the sticks.

  • Brush a baking pan with ghee and add the baklava.

  • Drizzle with ghee immediately and repeat the same process until the baking pan is full of baklava rolls.

  • When the pan is full, drizzle any leftover ghee over the baklava rolls.

  • Bake for 60 minutes.

  • When ready, remove from oven and immediately pour the hot syrup over the scorching hot baklava rolls.

  • Allow them to soak up the syrup for 30 minutes.

  • Sprinkle with ground pistachio nuts and serve.

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