Prep 30 mins
Cook 40 mins
This is a traditional recipe i got from my boyfriend's grandma during my vacation in the island of Crete. What more could i say, you absolutely have to try it...! (preparation time is an estimate)
- 1 kg phyllo dough
- 1⁄2 kg almonds, finely chopped (not powedered!)
- 1⁄2 kg walnuts, finely chopped
- 3⁄4 cup sugar
- 1 cup breadcrumbs
- 1 cup brandy
- 1 tablespoon orange rind, finely chopped
- 1 teaspoon cinnamon
- 1 1⁄2 cups butter
for the syrup
- 4 1⁄2 cups water
- 2 cups sugar
- 1 cinnamon stick
- Combine almonds, walnuts, bread crumbs, cinnamon, orange rind, sugar and brandy. Mix well.
- Separate dough in parts, so that each part has two "phylla" as they're called.Butter up the first two.
- Spread on top of them a thin layer from the filling, leaving 2 cm from the edges. Fold edges and roll it tightly. Do the same thing with the rest "phylla".
- Curve the baklava rolls with a sharp knife, almost half-way through. Do not cut them all the way! Each cut should be about 4-5 cm from the other.
- Brush the baklava rolls with plenty of butter and place them in buttered pan.
- Bake for 30-40 mins at 180 C (355 F).
- Meanwhile prepare syrup mixing and boiling all ingredients, until its thickness compares to that of olive oil.
- Let the syrup cool down.
- when baklava rolls seem golden brown, you take them out and cut out the pieces you had previously curved. Put it back in the hot oven for 5 minutes.
- Take the rolls out and immediately pour the cooled syrup over them. Let it cool before serving.