BEST LEAN ROLL BAKLAVA

Definitely the most delicious baklava that came out of my kitchen was this one. This time I had perfect filo sheets—thin, elastic, and easy to roll which made the process smooth and enjoyable. The end result? A baklava that was crisp on the outside, syrupy inside, and absolutely irresistible. Especially the next day, the flavors were even deeper and richer. Everyone who tried it closed their eyes and just said, yum yum yum.

For this recipe, I used thin filo for pie (20 sheets in the pack, I used 20+20, double dose) and a rectangular tray. The shape is entirely up to your preference, but the rectangular form makes it easier to arrange the rolls neatly.

In the first tray, I added cocoa powder in the semolina mixture.

Baklava

Ingredients

For the baklava (1 dose)

  • 500 g filo layers for baklava/pie (20 sheets)

  • 300 g crushed walnuts (keep some slightly bigger pieces for texture)

  • 100 g roasted semolina

  • 1 tbsp cinnamon

  • 2 tbsp vanilla sugar

  • 100 g melted margarine

  • 100 ml oil

For the syrup

  • 800 g sugar

  • 900 ml water

  • 2–3 slices of lemon

Preparation

Step 1: Make the syrup

  1. In a saucepan, combine water, sugar, and lemon slices.

  2. Boil for about 15 minutes until slightly thickened.

  3. Leave it to cool at room temperature.

Step 2: Prepare the filling

  1. Roast the semolina in a dry pan until it turns slightly golden. Stir constantly.

  2. Add cinnamon and vanilla sugar. Mix well. Add cocoa powder if you want chocolate taste.

  3. Keep the crushed walnuts in a separate bowl.

    Ingredients

Step 3: Prepare the fat mixture

  1. Melt the margarine, add the oil, and stir.

Step 4: Assemble the baklava

  1. Take one filo sheet, brush with the margarine-oil mixture.

  2. Sprinkle with about 1.5 tbsp of the semolina mixture.

  3. Place another sheet on top, brush again, then sprinkle with 2 handfuls of walnuts.

  4. Roll the 2 sheets carefully in a roll.

  5. Transfer the roll to the rectangular tray aligned with baking paper.

  6. Repeat with the remaining sheets—you should end up with 10 rolls in total.


Step 5: Bake

  1. Brush the rolls with the remaining margarine-oil mixture and cut bakkava.

  2. Bake at 200°C (390°F) for 7–8 minutes.

  3. Reduce heat to 180°C (350°F) and bake another 30 minutes or earlier until golden brown.

Step 6: Add the syrup

  1. Let the baklava rest for 2–3 minutes after baking.

  2. Remove the lemon slices from the cooled syrup.

  3. Pour the syrup evenly over the warm baklava (previously remove baking paper).

  4. From time to time, spoon syrup over the top layer so it absorbs well.

  5. Add fresh lemon circles between pieces if desired.

    Baklava

Step 7: Rest and enjoy

  • Let the baklava cool completely.

  • Cover with foil and refrigerate.

  • The flavor is at its peak after 24 hours.

✨ Cheers to the most lean, crisp, nutty, and syrupy baklava you’ll ever make at home!

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