Burma Baklava

5 from 1 vote

Filo sheets rolled around chopped pistachios, baked until crisp, and soaked in syrup. Crisper and less syrupy than layered baklava, and it keeps for two weeks in a tin.

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Snack

Cuisine: Greek, Mediterranean, Turkish

Diet: Vegetarian

Servings: pieces

Calories: 247kcal

Author: Ayla Clulee

Ingredients

1 lbs phyllo pastry (16 sheets) (1 pack of 470 grams)
½ cup clarified butter
¼ cup vegetable oil
2 cups ground pistachio

For the Syrup

2 ½ cups water
2 ½ cups caster or granulated sugar
lemon juice (few drops)

US Customary - Metric

Instructions

Prepare the Syrup

Start by making the syrup, as it needs time to cool completely before being poured over the baked rolls. Place the water and sugar in a pan and put on medium heat.
Stir it until the sugar dissolves, bring the mixture to a boil, then reduce the heat and gently simmer for 15-20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. Let it cool down while preparing the filo sheets.
Chop the nuts finely, either by hand or using a food processor. Set it aside.

Assemble the Baklava Rolls

Preheat the oven to 175 °C - 350° F.
Mix clarified butter and vegetable oil in a small bowl.
Open the packaging of phyllo dough, lay it on a clean worktop, and keep it covered with a damp towel to prevent it from drying out.
Place one sheet of phyllo dough on a clean working surface and drizzle a spoon of the butter mixture over it. Place another phyllo sheet on top and lightly drizzle it with butter too.
Sprinkle on 2 tablespoons of ground pistachio over half of the buttered phyllo sheets, and spread it evenly.
Place oklava (thin rolling pin) at the bottom of phyllo sheet as it shows in the picture, and roll it up.
Using your hands, gently press the ends towards the middle, tuck them in and remove the rolling pin. Place it on your baking dish and repeat with the remaining phyllo sheets.
Using a sharp knife, cut the each of the baklava rolls in three pieces. 16 pieces of phyllo sheets will give you 24 portions in total.

Bake the Baklava Rolls

Brush the tops generously with more melted butter. Bake in a preheated oven for 30-40 minutes, or until golden and crisp.
Once the rolls are out of the oven, leave them for 5 minutes, and then slowly pour the cooled syrup over them while they’re still hot. The syrup will soak into the rolls, ensuring every bite is moist and flavorful.
Let them sit for a few hours, ideally overnight to fully absorb the syrup.
Sprinkle on ground pistachio before serving with a dollop of Homemade Turkish Ice Cream - Maras Dondurma.

Video

Notes

Thaw frozen filo in the fridge overnight and bring it to room temperature before you start. Keep the opened sheets under a damp towel.
Use clarified butter or ghee mixed with a little oil, so there are no burnt milk solids on top.
Chop the pistachios finely, but stop before they turn to a paste. Walnuts or hazelnuts work the same way.
Roll loosely and don't overfill. Two tablespoons of nuts per roll, and the last inch (2 to 3 cm) of the sheet left bare so it seals.
Cut each roll into three before baking. Baked filo shatters if you cut it afterwards.
Bake until deep gold all over, then pour cold syrup over the hot rolls. If both are hot they go soggy, if both are cold the syrup doesn't soak in.
Let them sit for a few hours, ideally overnight, before serving.
The syrup can be made up to 3 days ahead and kept at room temperature.
Store at room temperature in a tin for up to 2 weeks, never in the fridge. Freeze baked and unsyruped for up to 3 months, then reheat and pour fresh syrup over.
For a vegan version swap the butter for olive oil.

Nutrition