- Pecan Nuts300 Gram(s)dried pecan nuts
- PistachioAs needed
- AlmondsAs needed
- ButterAs needed(I did not measure but we must brush the filo leaves so I melted as and when)
- FiloAs neededleaves
- HoneyAs needed
- Flower waterAs needed
- Orange BlossomAs needed
Because I always look for ease in my achievements, I chose the Turc Baklava Rolls. A recipe that comes from Turkey, a super-caloric dessert very caloric certainly, but in this holy month we really need energy to hold all day and accompanied by a good mint tea, I could not resist baklava
Prepare the filo paste
Unroll the filo dough.
Brush the first filo leaf with melted butter
Sprinkle generously with roughly crushed dry fruits (I used pistachio, walnuts and almonds).
Place a thin stick at the edge and begin to gently wrap the filo paste.
For more desserte recipes click here.
Prepare the turc baklava rolls
Brush the second filo leaf with melted butter, and place the pudding on the edge and roll up again.
Press on the edge of the flange and slide one end so as to crease the flange, then remove the stick.
Arrange the pudding in a baking dish (gratin dish for me)
Do the same for remaining filo leaves.
Take care to tighten the pudding well between them.
Drizzle the baklawa rolls with remaining melted butter.
Heat and Bake
It is better to cut the baklawa rolls before baking because at the exit of the oven must wait until it cools.
Bake in preheated 350 F (180 C) oven for 20-25 or until golden brown.
Heat the honey and add the orange blossom water.
At the end of the oven, pour the warm honey over the surface of the baklawa rolls.
Sprinkle if desired crushed pistachio. Can be kept in a hermetic box and they did not last long at home, 3 days at the max.
You can prepare homemade syrup if you do not like honey and remove the orange blossom.