It is no surprise that baklava is a favorite dessert of mine. Homemade baklava that is, not the stale stuff that’s been mass-produced, boxed up, and left to drown in syrup. These baklava rolls are a unique take on the beloved traditional. I first stumbled upon the idea in Michael Solmonov’s cookbook Zahav, and was instantly inspired! The gist: crispy fillo (phyllo) rolls, stuffed with a decadent, spiced cashew mixture, then sweetened with cinnamon lemon syrup.
Watch how to make these baklava rolls
And as I do when making traditional baklava or Greek Spanakopita, I reached for my favorite quality fillo (phyllo), organic fillo dough from The Fillo Factory. It’s vegan and contains no preservatives; no cholesterol; and no trans fat. And one big thing for me as a cook, The Fillo Factory dough always comes in good condition, which makes it easy to work with
Why this Baklava Recipe works?
In my opinion, these baklava rolls are a fun and simple way to serve a party crowd. Place them on a tray as finger food next to a fresh coffee pot, or stick them in small bowls of ice cream for more festive ice-cream sundaes (a delicious idea I came across at a recent Greek festival!)
What to do with the remaining fillo (phyllo) sheets?
You may be asking yourself, this recipe only uses 6 sheets of dough, what would one do with the rest? No way would I waste the rest of this good organic fillo dough! This recipe is quite forgiving, you can easily double or even triple it to serve a larger crowd (or even use as edible gifts). Or, use the remaining pieces in another dessert, like my baklava cheesecake! When I have made this baklava recipe, I almost inevitably make my mom’s savory fillo (phyllo) meat pie–a popular Egyptian recipe. A simple casserole of crispy squares filled with spiced meat. Or, if you want another finger food option, you can make savory phyllo rolls with a meat and feta filling as in this recipe!
Cashew-Filled Baklava Rolls Tutorial
Make syrup. Boil sugar, water and cinnamon stick. Stir in lemon juice and immediately remove from heat. Let set for 15 minutes or so. 4.7 from 6 reviews
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 Dough
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
Make cashew filling by mixing filling ingredients in a food processor until mixture is finely ground.
Lay 3 sheets of fillo (phyllo dough) and generously brush top with olive oil and melted butter mixture. Cut into 4 equal strips.
Now work with 1 strip. Scoop in cashew filling…
Roll a few times, about 4 to 5, tightly. Slice loose.
Continue the process with this 1 strip and move on to the next. When finished with the first batch, now repeat the process with the next 3 fillo (phyllo sheets).
Assemble the bakalva rolls in oiled sheet pan. Generously brush top with more of the olive oil and butter mixture.
Bake in 350 F degrees heated-oven for 25-30 minutes. Remove from heat when crisp and golden brown, and pour about 1/2 of the syrup on top. Reserve remaining syrup for later. Let baklava rolls cool completely before serving.
*This post is sponsored by The Fillo Factory, makers of quality, gourmet fillo dough. The Fillo Factory dough can be found in different sizes and in Organic White Wheat; Organic Spelt; and Organic Wheat. Vegan; no preservatives; no cholestrol; no trans fat. Available at grocery stores nationwide; click here to find a retailer near you. All opinions are my own. Thank you for supporting brands that make this site possible.
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