Baklava Rollsباقلوا

Baklava باقلوا is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves.
In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water.
Baklava is very popular in Iran, Turkey, Greece, countries around Persian Gulf, Republic Azerbaijan, Armenia and African countries such as: Libya, Tunisia and Algeria.

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Ingredients

  • Filo pastry sheets
  • 300g unsalted butter, melted
  • 400g walnuts, finely chopped
  • 200g almonds, finely chopped
  • 200g pistachios, finely chopped
  • 1tbsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp ground cloves

Ingredients for the honey-sugar syrup

  • 1 ½ cup sugar
  • 1/4 cup honey
  • 3/4 cup water
  • 1 ½tbsp rose water or orange blossom
  • 1tbsp lemon juice
  • 1/2 tsp ground cinnamon
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Preparation
Preheat the oven to 170C.
For making sugar syrup, add water, honey, sugar and cinnamon powder in a pot over a medium heat, Give stir and bring it to a boil. Turn off the heat. Add rose water and lemon juice. Give a stir and let it cool.

Add ground cinnamon, cardamom, nutmeg, and clove to the chopped nuts and mix together, and set aside.
Lay one sheet of filo pastry on working table and brush with melted butter. Then, spread the chopped nuts over pastry. Roll it up. Now, squeeze rolled filo as you see in photo.

Grease the baking tray and Place rolled pastry in the  baking tray. Brush all rolled up pastry with melted butter. Put the tray in the preheated oven and bake for 30 minutes or until golden brown. Once baklava is ready, use a sharp knife and cut each filo roll into half or smaller size. Pour chilled sugar syrup over  warm baklava. Garnish baklava with some nuts. Let baklava set in sugar syrup for 5-6 hours, for best result.
These sticky, nutty and flaky sweets with a cup of tea or coffee will make your day.

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طرز تهیه باقلوا با خمیر فیلو

مواد لازم

یک بسته ورقه خمیر فیلو

سیصد گرم کره آب شده

چهار صد گرم گردوی خرد شده

دویست گرم بادام خرد شده

دویست گرم پسته خرد شده

یک ق غ پودر دارچین

نصف ق چ پودر هل

نصف ق چ پودر جوز هندی

نصف ق چ پودر میخک

طرز تهیه

فر را روی 170 درجه سانتیگراد گرم میکنیم

داخل سینی را با کره ی آب شده چرب کرده و کنار میگذاریم. مغز بادام- گردو و پسته خرد شده را با ادویه ها مخلوط کرده و آن را هم آماده کنارمیگذاریم.

ابتدا شربت عسل را آماده میکنیم. داخل قابلمه آب- شکر- عسل و دارچین را ریخته و هم میزنیم. شربت را روی حرارت متوسط قرار داده تا به جوش آید. اگر کف سفید روی شربت بود جمع کرده و دور ریخته میشود. وقتی شربت شروع به جوشیدن کرد گاز را خاموش کرده و آب‌لیمو و گلاب را به شربت افزوده و هم میزنیم. حالا شربت ما آماده هست. کنار میگذاریم تا خنک شود.

حالا- یک ورقه خمیر یوفکا را روی سطح کار قرار داده و تمام سطح خمیر را با کره آب شده چرب میکنیم. مقداری از بادام و پسته و خرد شده را مطابق تصاویر روی سطح خمیر پخش کرده و سپس خیلی به آرامی خمیر را مطابق تصاویر رول میکنیم.

سپس رول را به آرامی از دو سر آن فشار داده و به صورت فشرده در میاوریم. خمیر آماده شده را داخل سینی از قبل چرب شده قرار داده و روی آن مجددن کره ی آب شده می زنیم.

تما م مواد را به همین ترتیب آماده کرده و در سینی میچینیم. سینی را داخل فر از قبل گرم شده قرار داده تا به مدت 30 دقیقه یا زمانی که سطح باقلواها تردو طلایی شده بپزند.

سپس سینی باقلوا را از فر خارج کرده و با یک کارد تیز باقلواها را از وسط نصف کرده و شربت عسل سرد شده را روی باقلوای گرم ریخته و مقداری پسته خرد شده روی باقلواها ریخته و سینی باقلوا رابه مدت 7-6 ساعت کنار میگذاریم تا شربت به خورد باقلوا برود.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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